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Lemon Sandwich Cookies with Strawberry Frosting Recipe

★★★★★

4.7 from 60 reviews
  • Author: Lila
  • Total Time: 2 hours
  • Yield: 12 sandwich cookies 1x

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

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

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