Introduction

These Lemon Sandwich Cookies with Strawberry Frosting combine bright citrus flavors with a sweet, fruity filling for a delightful treat. Soft lemon cookies sandwich a luscious homemade strawberry frosting, perfect for sharing or gifting.

A stack of three cookie sandwiches is shown on a white marbled surface, each sandwich having two soft, golden-yellow cookies with a smooth, light pink creamy filling layer in between. The top cookie sandwich has a bite taken out of it, revealing the thick, fluffy pink filling inside. To the left side, there is a half lemon with a bright yellow color and a clear glass of milk in the background. The texture of the cookies looks soft and slightly crumbly, contrasting with the creamy filling. 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 the butter, granulated sugar, and lemon zest until fluffy, though sugar granules will still be visible.
Step 4: Beat in the egg, vanilla extract, and lemon extract until fully combined and the mixture is smooth.
Step 5: Gradually add the flour mixture to the butter mixture in two additions, mixing on low speed until incorporated.
Step 6: Scoop dough into balls about 1 to 1.5 tablespoons each (slightly smaller than a golf ball). Use a cookie scoop for even sizes.
Step 7: If desired, flatten dough balls slightly to encourage spreading. Bake one sheet at a time in the center of the oven for 9-11 minutes, until tops are just set.
Step 8: Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Step 9: To make the frosting, puree the cored strawberries in a food processor or blender until smooth.
Step 10: Strain the puree through a metal sieve to remove seeds, pressing with a spoon or spatula to extract as much as possible.
Step 11: Heat the seedless puree in a small saucepan over low to medium heat. Bring to a gentle boil and simmer, stirring, until thick and jam-like (10-20 minutes). Remove from heat and cool completely.
Step 12: In a large bowl, beat the softened butter until smooth. Add 2 cups powdered sugar and salt, mixing from low to medium speed until combined.
Step 13: Add 2 tablespoons of cooled strawberry puree and beat until blended.
Step 14: Gradually add remaining powdered sugar in half-cup increments, mixing as you go. Add another tablespoon of strawberry puree. If needed, add 1 tablespoon heavy cream to adjust consistency and sweetness.
Step 15: Spread strawberry frosting onto the bottom of one cookie and sandwich with a second cookie. Press gently to adhere. Repeat with remaining cookies.

Tips & Variations

For a stronger lemon flavor, increase lemon zest by 1 teaspoon or add extra lemon extract carefully.
If fresh strawberries are not available, try using a high-quality frozen berry puree instead.
Use a cookie scoop to ensure uniform cookie sizes for even baking and prettier sandwiches.
For a tangier frosting, add a teaspoon of lemon juice to the strawberry puree during simmering.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 5 days. Allow cookies to come to room temperature before serving for the best texture and flavor. You can also freeze unfilled cookies for up to 2 months and frost them once thawed.

How to Serve

A white plate holds six sandwich cookies stacked casually, each cookie having two soft, light golden-brown round layers with a smooth, light pink cream filling in the middle, visible evenly between the cookie layers. The plate rests on a white marbled surface, with a red strawberry slightly blurred in the foreground and a white bowl filled with bright red strawberries and a lemon slice in soft focus in the background against a light blue backdrop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the frosting?

Yes, frozen strawberries work well. Thaw them completely, drain excess liquid, and proceed with pureeing and straining as directed.

How can I make the cookies more lemony without making them bitter?

Use fresh lemon zest and lemon extract, but avoid using too much lemon juice in the dough as it can affect texture and add bitterness. Zest provides lemon flavor without the acidity.