Lemon Sandwich Cookies with Strawberry Frosting Recipe

Introduction

These Lemon Sandwich Cookies with Strawberry Frosting combine zesty, tender lemon cookies with a sweet and fruity strawberry filling. Perfect for spring gatherings or an elegant afternoon treat, they’re as delightful to look at as they are to eat.

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 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. Step 1: Preheat your 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 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: Add the egg, vanilla extract, and lemon extract to the butter mixture and beat until fully combined and no egg pieces remain.
5. Step 5: Gradually add the flour mixture to the wet ingredients on low speed, about half at a time, until fully mixed.
6. Step 6: Shape the dough into balls using about 1 to 1.5 tablespoons each; a cookie scoop works well. Flatten slightly if you want more spread. Place on prepared sheets.
7. Step 7: Bake one sheet at a time in the center of the oven for 9–11 minutes, until the tops are set. Cool on the sheets for 10 minutes, then transfer to a rack.
8. Step 8: For the frosting, puree the cored strawberries in a blender or food processor, then strain through a fine mesh to remove seeds, pressing with a spoon.
9. Step 9: Cook the seedless puree over low-medium heat, stirring gently until thick and jam-like, about 10–20 minutes. Let cool completely (chill to speed cooling).
10. Step 10: Beat the softened butter in a large bowl until smooth. Add 2 cups powdered sugar and salt, starting on low speed and increasing to medium until combined.
11. Step 11: Mix in 2 tablespoons of the cooled strawberry jam until incorporated.
12. Step 12: Add remaining powdered sugar in 1/2 cup increments, along with 1 more tablespoon of strawberry jam. If frosting is too thick, beat in heavy cream to adjust texture.
13. Step 13: Spread the frosting on the bottom of one cooled cookie, then sandwich with another. Repeat for all cookies.

Tips & Variations

• Use fresh lemon zest for the brightest citrus flavor; avoid the white pith to keep it from turning bitter.
• Adjust the amount of powdered sugar in the frosting to control sweetness and thickness.
• For a vibrant pink frosting color, add a drop of natural red food coloring if desired.
• Substitute fresh raspberries for strawberries if you prefer a different berry flavor.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. For longer storage, freeze the frosting and cookies separately, then assemble when ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can help deepen the flavors and make shaping easier.

What if I don’t have lemon extract?

If you don’t have lemon extract, increase the fresh lemon zest slightly and add a bit of lemon juice, but avoid adding too much liquid to keep the dough consistency right.

Lemon Sandwich Cookies with Strawberry Frosting Recipe

---

★★★★★

4.7 from 60 reviews

• Author: Lila
• Total Time: 2 hours
• Yield: 12 sandwich cookies 1x

Pin Recipe

Print Recipe

Description

These Lemon Sandwich Cookies with Strawberry Frosting are a delightful treat combining zesty lemon-flavored cookies with a luscious, homemade strawberry frosting. Perfectly soft and subtly tangy cookies are baked to perfection and sandwiched with a vibrant strawberry buttercream, making them ideal for gatherings, tea time, or whenever you crave a refreshing and sweet indulgence.

---

Ingredients

Scale 1x2x3x

For the 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

For the 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 Oven: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats to prepare for baking the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside for later incorporation.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy, with visible sugar granules remaining for texture.
4. Add Egg and Extracts: Beat the room temperature egg, vanilla extract, and lemon extract into the butter mixture until fully combined and smooth without egg pieces.
5. Incorporate Dry Ingredients: Using the mixer on low speed, gradually add the flour mixture in about half increments until all flour is incorporated into the batter to form cookie dough.
6. Shape Cookies: Scoop the dough into 1 to 1.5 tablespoon sized balls using a cookie scoop for uniformity; slightly smaller than a golf ball. Flatten them slightly if a more spread-out cookie is desired.
7. Bake Cookies: Bake one sheet at a time in the center of the oven for 9-11 minutes until the tops look just set. Remove and let cool on the cookie sheet for at least 10 minutes before transferring to a wire rack.
8. Prepare Strawberry Puree: Core the strawberries and place them in a blender or food processor. Pulse until pureed, then strain through a metal sieve, pressing with a spoon or spatula to remove seeds.
9. Reduce Puree: Transfer the seedless puree to a small saucepan over low-medium heat. Bring to a gentle boil while stirring, then simmer until thick like jam and deep red in color, about 10-20 minutes. Cool completely, using the fridge to expedite if desired.
10. Make Frosting: Beat the slightly softened butter in a large bowl until smooth. Add 2 cups powdered sugar and salt, blending on low then medium speed until incorporated.
11. Add Strawberry Puree: Mix in 2 tablespoons of the cooled strawberry reduction, then alternately add the remaining powdered sugar (about 1/2 cup at a time) and 1 tablespoon of strawberry puree, beating until you reach desired consistency.
12. Adjust Texture: If frosting is too thick, add 1 tablespoon of heavy cream to thin and reduce sweetness. Beat until smooth and spreadable.
13. Assemble Cookies: Once cookies are fully cooled, spread strawberry frosting on the bottom side of one cookie, then sandwich with a second cookie. Press gently to adhere. Repeat with remaining cookies to make 12 sandwiches.

Notes

• Use room temperature eggs for better mixing and texture.
• Softened butter should not be melted to ensure proper dough consistency.
• Flatten cookie dough balls slightly before baking if you prefer thinner cookies that spread more.
• Straining strawberry puree removes seeds and prevents grainy frosting texture.
• Cooling the strawberry reduction fully before adding to frosting prevents melting the butter.
• Adjust powdered sugar and cream to achieve your preferred frosting thickness and sweetness.
• Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon cookies, strawberry frosting, sandwich cookies, baked cookies, lemon zest cookies, buttercream frosting, homemade cookies, fruit frosting