Introduction

These delightful Lemon Sandwich Cookies with Strawberry Frosting combine a zesty citrus cookie with a sweet, fruity cream filling. Perfect for tea time or a special treat, they are bright, fresh, and sure to impress family and friends.

The image shows a stack of six sandwich cookies arranged on a white plate with a white marbled surface underneath. Each cookie has two soft, golden-yellow layers on the top and bottom with a thick middle layer of creamy pink filling that looks smooth and slightly airy. In the background, there is a white bowl filled with bright red strawberries and a slice of lemon partially visible on the left side, adding fresh color to the scene. One strawberry is placed near the bottom-left corner of the plate, in the foreground. The overall look is bright and fresh with soft textures. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy, though sugar granules will remain visible.
Step 4: Beat in the egg, vanilla extract, and lemon extract until the mixture is smooth and no egg pieces remain.
Step 5: Gradually add the flour mixture to the butter mixture on low speed, about half at a time, mixing until fully incorporated.
Step 6: Form the dough into balls about 1 to 1.5 tablespoons each, roughly smaller than a golf ball. Use a cookie scoop for even sizing.
Step 7: Place balls on the prepared cookie sheet. If desired, gently flatten the dough balls before baking for a wider cookie.
Step 8: Bake one sheet at a time on the middle rack for 9-11 minutes, until the tops look just set. Remove and let cool on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Step 9: Meanwhile, prepare the strawberry frosting. Core the strawberries and pulse in a food processor or blender until pureed.
Step 10: Strain the puree through a fine metal sieve to remove seeds, pressing with a spoon or spatula to extract as much juice as possible.
Step 11: Pour the seedless puree into a small saucepan and warm over low-medium heat. Bring to a gentle boil and simmer while stirring gently until thick like jam and deep red, about 10-20 minutes. Remove from heat and cool completely, refrigerating if needed.
Step 12: In a large bowl, beat the slightly softened butter until smooth.
Step 13: Add 2 cups powdered sugar and the salt to the butter. Beat on low speed gradually increasing to medium until combined.
Step 14: Stir in 2 tablespoons of the cooled strawberry puree and beat until incorporated.
Step 15: Add the remaining powdered sugar gradually, about ½ cup at a time, along with 1 more tablespoon of the strawberry puree.
Step 16: If the frosting is too thick or sweet, add up to 1 tablespoon heavy cream and beat to reach desired consistency.
Step 17: To assemble, spread a generous amount of strawberry frosting on the bottom of one cookie, then sandwich with a second cookie. Press gently to adhere. Repeat with remaining cookies.

Tips & Variations

For a stronger lemon flavor, add an extra teaspoon of lemon zest to the cookie dough.
If fresh strawberries aren’t available, try using a homemade or good-quality strawberry jam as a shortcut for the frosting puree step.
To make the cookies more uniform, chill the dough balls for 15 minutes before baking.
Substitute lemon extract with additional vanilla for a milder citrus note.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Allow refrigerated or frozen cookies to come to room temperature before serving for the best texture.

How to Serve

A stack of six sandwich cookies sits on a white plate with a smooth edge, placed on a white marbled surface. Each cookie has two golden brown, soft-looking layers with a slightly bumpy texture, sandwiching a thick, light pink creamy filling that looks smooth and fluffy. The cookies are stacked unevenly, with some overlapping and one cookie on top of another, showing the layers clearly. In the blurred background, there is a white bowl filled with bright red strawberries and part of a lemon slice is visible near the bowl. One whole strawberry is placed on the marbled surface near the plate. photo taken with an iphone --ar 4:5 --v 7

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 the flavors develop and reduce spreading during baking.

How do I prevent the frosting from becoming too runny?

If your frosting is too soft, add more powdered sugar gradually until it thickens. Chilling the frosting for a short time can also help it firm up before assembling the cookies.