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+ servings
danish lemon

Danish Lemon Filled Spice Cookies

A delicious spicy cookie with a lemony filling.
Course Cookies, Dessert
Cuisine Scandinavian
Keyword cookies, Danish, lemon, spices
Prep Time 45 minutes
Cook Time 12 minutes
Servings 3 dozen
Author Lynn / Turnips 2 Tangerines


  • 2 1/4 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 3/4 cup butter, soften
  • 3/4 cup sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Lemon Filling
  • 2 1/4 cups sifted powdered sugar
  • 1 1/2 tablespoons butter, softened
  • 3 tablespoons lemon juice
  • 1/2 teaspoon lemon extract


  • Grease cookie sheets; set aside. Place flour, cinnamon, allspice, ginger, nutmeg, and salt in a medium bowl; stir to combine.
  • Place egg yolk in a large bowl; add butter, sugar, milk and vanilla.
  • Beat butter mixture with electric mixer at medium speed until light and fluffy. Gradually add flour mixture. Beat at low speed until dough forms.
  • Form dough into a disc; wrap in plastic wrap and refrigerate 30 minutes or until firm.
  • Preheat oven to 350° Roll teaspoonfuls of dough into 1/2-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball to 1/4-inch thickness with bottom of glass dipped in sugar. Prick top of each cookie using fork.
  • Bake 10-13 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely.
  • Prepare Lemon Filling. Spread filling on flat side of half of cookies. Top with remaining cookies, pressing flat sides together. Let stand at room temperature until set.
  • Store tightly covered at room temperature or freeze up to 3 months.
  • Lemon Filling: Beat sifted powdered sugar, butter, lemon juice and lemon extract in medium bowl with electric mixer at medium speed until smooth.