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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/lemon-sandwich-cookies-with-strawberry-frosting-recipe/