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Lemon Sandwich Cookies with Strawberry Frosting Recipe

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★★★★★

4.9 from 115 reviews

These Lemon Sandwich Cookies with Strawberry Frosting combine zesty lemon-flavored cookies with a sweet, homemade strawberry frosting. The cookies are soft and slightly tangy, paired perfectly with a smooth, fruity frosting made from fresh strawberries reduced into a jam-like puree. Perfect for tea time, dessert, or special occasions.

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. Prepare Lemon Cookies: Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats for easy cleanup and to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside for later.
  3. Cream Butter Mixture: In a large bowl, beat softened butter, granulated sugar, and lemon zest together until fluffy, though you may still see sugar granules for texture.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon extract into the butter mixture until fully combined with no visible egg pieces.
  5. Combine Dry and Wet Ingredients: On low mixer speed, gradually beat the flour mixture into the wet ingredients in halves until all flour is incorporated to form the cookie dough.
  6. Form Cookie Dough Balls: Using a cookie scoop or spoon, portion out about 1 to 1.5 tablespoons of dough per cookie ball, slightly smaller than a golf ball, for uniform baking.
  7. Bake Cookies: Arrange dough balls on cookie sheets and bake one sheet at a time in the preheated oven for 9-11 minutes or until the tops appear just set. If cookies don’t spread enough, flatten dough balls before baking. Expected yield is about 24 cookies (12 sandwich cookies).
  8. Cool Cookies: Let cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Strawberry Puree: Core the strawberries and pulse in a food processor or blender until smooth. Press the puree through a metal sieve with a spoon or spatula to remove seeds, ensuring a smooth frosting base.
  10. Reduce Strawberry Puree: Place seedless puree in a small saucepan over low to medium heat. Bring to a gentle simmer while stirring gently and continuously until it thickens to a jam-like consistency and becomes a deep red color, about 10-20 minutes. Avoid rapid boiling to prevent burning.
  11. Cool Puree: Remove from heat and allow the reduced strawberry puree to cool fully; speed cooling by transferring to a bowl and refrigerating if desired.
  12. Make Frosting Base: In a large bowl, beat the slightly softened butter until smooth and creamy.
  13. Add Sugar and Salt: Add 2 cups of powdered sugar and the salt to the butter, beating first on low then increasing to medium speed until fully combined.
  14. Incorporate Strawberry Puree: Beat in 2 tablespoons of the cooled reduced strawberry puree until thoroughly mixed into the frosting.
  15. Adjust Frosting Consistency: Gradually add the remaining powdered sugar about 1/2 cup at a time, mixing in an additional tablespoon of puree with each addition. Adjust thickness by adding up to 1 tablespoon heavy cream if frosting becomes too thick or sweet.
  16. Assemble Cookies: Once cookies are completely cool, spread frosting evenly on the bottom of one cookie and sandwich with a second cookie, pressing lightly to adhere. Repeat until all cookies are filled.

Notes

  • If cookies don’t spread enough, gently flatten dough balls before baking for a better shape.
  • Use room temperature butter and egg for a better creaming process and smoother dough.
  • Ensure the strawberry puree is fully cooled before adding it to the frosting to maintain proper frosting texture.
  • Adjust sweetness and thickness of frosting by varying powdered sugar and cream amounts.
  • Store assembled cookies in an airtight container in the refrigerator for up to 3 days for best freshness.

Keywords: lemon sandwich cookies, strawberry frosting, lemon cookies, sandwich cookies, homemade frosting, fresh strawberry frosting, dessert cookies, lemon dessert

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