Lemon Sandwich Cookies with Strawberry Frosting Recipe

Introduction

These Lemon Sandwich Cookies with Strawberry Frosting combine zesty, tender lemon cookies with a sweet and tangy strawberry buttercream. They’re perfect for spring gatherings or whenever you want a fresh, fruity treat that’s both bright and delicious.

Ingredients

• 1 3/4 cup all-purpose flour (219 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams), softened but not melting
• 1 cup granulated sugar (200 grams)
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons lemon extract
• 1 large egg, room temperature
• 8 ounces strawberries (226 grams), cored
• 3/4 cup unsalted butter (168 grams), slightly softened
• 3-4 cups powdered sugar (330-440 grams)
• 1/4 teaspoon salt
• 1 tablespoon heavy cream (15 ml), if needed

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the butter, sugar, and lemon zest until fluffy, with some sugar granules still visible.
4. Step 4: Beat in the egg, vanilla extract, and lemon extract until fully incorporated.
5. Step 5: Gradually add the flour mixture to the butter mixture on low speed, mixing half at a time until combined.
6. Step 6: Form the dough into balls about 1 to 1.5 tablespoons each (slightly smaller than a golf ball) using a cookie scoop for uniformity.
7. Step 7: Bake one cookie sheet at a time in the oven’s middle rack for 9-11 minutes, or until the tops appear just set. If the cookies don’t spread enough, gently flatten dough balls before baking. You should get about 24 cookies total.
8. Step 8: Let cookies cool on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
9. Step 9: For the frosting, core the strawberries and pulse them in a food processor or blender until pureed.
10. Step 10: Strain the puree through a metal sifter to remove seeds, pressing with the back of a spoon or spatula if needed.
11. Step 11: Heat the seedless puree in a small saucepan over low-medium heat. Bring it to a gentle boil, stirring occasionally, and simmer until thick like jam and deep red, about 10-20 minutes. Avoid rapid boiling to prevent burning.
12. Step 12: Remove from heat and cool completely, using the fridge to speed up if desired.
13. Step 13: Once cooled, beat the 3/4 cup butter in a large bowl until smooth.
14. Step 14: Add 2 cups powdered sugar and the salt, beating on low then medium speed until combined.
15. Step 15: Beat in 2 tablespoons of the cooled strawberry puree until incorporated.
16. Step 16: Gradually add the remaining powdered sugar about 1/2 cup at a time, along with 1 more tablespoon of the strawberry puree. Adjust thickness by adding more sugar to thicken, or 1 tablespoon heavy cream to thin and reduce sweetness.
17. Step 17: To assemble, spread frosting on the bottom of one cookie, then top with a second cookie and gently press together. Repeat with all cookies to make sandwiches.

Tips & Variations

• For extra lemony flavor, add a little lemon juice to the dough along with the zests.
• If fresh strawberries aren’t available, use thawed frozen berries for the frosting.
• Chill the dough for 30 minutes before baking if it feels too soft or sticky.
• Add a pinch of cinnamon to the frosting for a warm twist.

Storage

Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture. The unfrosted cookie dough can be refrigerated for up to 3 days or frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal measure that’s designed for baking. Just be sure it includes xanthan gum or add it separately to ensure proper texture.

How do I prevent the strawberry frosting from becoming too runny?

Make sure to reduce the strawberry puree thoroughly by simmering until thick like jam before adding it to the buttercream. Also, control the addition of heavy cream and powdered sugar to achieve the right consistency.

Lemon Sandwich Cookies with Strawberry Frosting Recipe

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★★★★★

4.9 from 149 reviews

These Lemon Sandwich Cookies with Strawberry Frosting combine zesty lemon-flavored cookies with a sweet and tangy homemade strawberry frosting. Perfectly baked to a delicate softness, the cookies are sandwiched with a luscious strawberry frosting made from fresh strawberries reduced to a thick puree and mixed with butter and powdered sugar. This delightful treat balances tartness and sweetness in every bite, making it an ideal dessert or snack for any occasion.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 sandwich cookies (24 individual cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Lemon Cookies

• 1 3/4 cup all-purpose flour (219 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams), softened but not melting
• 1 cup granulated sugar (200 grams)
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons lemon extract
• 1 large egg, room temperature

Strawberry Frosting

• 8 ounces strawberries (226 grams), cored
• 3/4 cup unsalted butter (168 grams), slightly softened but not melting
• 3–4 cups powdered sugar (330–440 grams)
• 1/4 teaspoon salt
• 1 tablespoon heavy cream (15 ml), if needed

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this flour mixture aside for later use.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together using a mixer until the mixture is fluffy. The sugar granules will still be visible at this stage.
4. Add Egg and Extracts: Beat in the egg, vanilla extract, and lemon extract into the butter mixture until fully incorporated and no pieces of egg remain.
5. Incorporate Dry Ingredients: With the mixer on low speed, gradually beat in the flour mixture about half at a time until fully combined into the cookie dough.
6. Shape Cookies: Using a cookie scoop or tablespoon, form the dough into balls approximately 1 to 1.5 tablespoons each. The dough balls should be slightly smaller than a golf ball.
7. Bake Cookies: Place cookie balls on the prepared baking sheets and bake one sheet at a time in the middle rack for 9-11 minutes, or until the tops are just set. If cookies don’t spread adequately, gently flatten the dough balls before baking. Expect about 24 cookies total.
8. Cool Cookies: Allow the cookies to cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Strawberry Puree: Core the strawberries and pulse them in a food processor or blender until pureed. Push the puree through a metal sifter with a spoon or spatula to remove seeds.
10. Reduce Puree: Pour the seedless strawberry puree into a small saucepan and heat over low-medium heat. Bring to a gentle boil, stirring often, and continue to cook until the puree thickens like jam and deepens in color (about 10-20 minutes). Avoid rapid boiling to prevent burning.
11. Cool Puree: Remove the reduced puree from heat and cool completely. Speed cooling by transferring to a different container and placing it in the fridge.
12. Make Frosting Base: In a large bowl, beat the softened butter until smooth and creamy.
13. Add Sugar and Salt: Add 2 cups of powdered sugar and the salt to the butter, beating on low speed initially, then increasing to medium speed until fully incorporated.
14. Add Strawberry Puree: Add 2 tablespoons of the cooled reduced strawberry puree and beat until incorporated.
15. Finish Frosting: Gradually add the remaining powdered sugar 1/2 cup at a time, mixing in 1 more tablespoon of strawberry puree as you go. If the frosting becomes too thick, add up to 1 tablespoon of heavy cream to thin it and moderate sweetness.
16. Assemble Cookies: Once cookies are completely cooled, spread a generous amount of strawberry frosting on the bottom of one cookie and sandwich with another cookie on top. Press lightly to secure. Repeat for all cookies to make 12 sandwich cookies.

Notes

• Ensure butter is softened but not melted for best texture in both cookies and frosting.
• Flatten dough balls before baking if cookies don’t spread as desired.
• Cook strawberry puree gently to avoid burning and achieve jam-like thickness.
• Adjust frosting thickness by adding powdered sugar or heavy cream as needed.
• Cookies taste best when fully cooled before frosting to prevent melting.
• Store sandwich cookies in an airtight container in the refrigerator for up to 3 days.

Keywords: lemon sandwich cookies, strawberry frosting, lemon cookies, strawberry buttercream, homemade sandwich cookies, fruit frosting, lemon dessert, spring cookies