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Lemon Sandwich Cookies with Strawberry Frosting Recipe

★★★★★

4.8 from 139 reviews
  • Author: Hugo
  • Total Time: 1 hour 5 minutes
  • Yield: 12 sandwich cookies (24 individual cookies) 1x

Description

These Lemon Sandwich Cookies with Strawberry Frosting are a delightful combination of zesty lemon-flavored cookies paired with sweet, fresh strawberry frosting. The cookies are soft and tender, infused with bright lemon zest and extracts, while the frosting is rich and creamy with a homemade strawberry reduced puree that adds natural fruit sweetness. Perfect for spring and summer gatherings or any time you want a refreshing twist on classic sandwich cookies.

Ingredients

Scale

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)

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), optional, if needed for consistency

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or baking mats to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: In a large bowl, beat together the softened butter, granulated sugar, and lemon zest until the mixture is fluffy and you can still see some sugar granules.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon extract into the butter and sugar mixture until fully combined and no egg pieces remain visible.
  5. Combine Dry and Wet: Gradually add the flour mixture to the wet ingredients using a mixer on low speed, adding about half at a time until all flour is incorporated, forming a uniform dough.
  6. Form Cookies: Using a cookie scoop, shape the dough into balls about 1 to 1.5 tablespoons each, roughly smaller than a golf ball. Flatten slightly if you want thinner cookies.
  7. Bake Cookies: Place one cookie sheet of dough balls in the oven at a time on the middle rack. Bake for 9 to 11 minutes or until the tops are just set and lightly firm to the touch.
  8. Cool Cookies: Let the baked cookies cool on the sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Strawberry Puree: Core the strawberries and puree them in a food processor or blender until smooth.
  10. Strain Puree: Pour the puree through a metal sieve, pressing it with the back of a spoon or spatula to remove seeds.
  11. Reduce Puree: Place the seedless strawberry puree in a small saucepan over low to medium heat. Bring it to a gentle boil, stirring frequently, and continue until it thickens to jam-like consistency and deep red color, about 10 to 20 minutes. Avoid burning.
  12. Cool Puree: Remove from heat and allow the puree to cool completely. You may speed cooling by transferring to a bowl and refrigerating.
  13. Make Frosting Base: In a large bowl, beat the slightly softened butter until smooth and creamy.
  14. Add Sugar and Salt: Add 2 cups of powdered sugar and salt to the butter, beating initially on low speed then medium until well combined.
  15. Incorporate Puree: Beat in 2 tablespoons of the cooled strawberry puree until well blended into the frosting base.
  16. Add Remaining Sugar and Puree: Gradually add the rest of the powdered sugar in 1/2 cup increments, alternating with 1 more tablespoon of strawberry puree, beating to desired consistency and thickness.
  17. Adjust Consistency: If the frosting is too thick or stiff, beat in up to 1 tablespoon of heavy cream to thin and make it less sweet.
  18. Assemble Cookies: Once cookies are fully cooled, spread a generous amount of strawberry frosting on the bottom side of one cookie, then sandwich with a second cookie. Press gently to adhere.
  19. Repeat Assembly: Continue assembling the remaining cookies in the same manner until all are frosted and sandwiched.

Notes

  • For uniform cookies, using a cookie scoop is recommended.
  • If cookies do not spread much during baking, flatten dough balls slightly before placing in the oven.
  • Make sure butter for dough and frosting is softened but not melted to achieve the best texture.
  • The strawberry puree reduction requires attention to prevent burning; keep heat moderate and stir often.
  • Adjust frosting thickness with powdered sugar or cream based on your preference.
  • Cookies should be fully cooled before frosting to prevent melting the frosting.
  • Prep Time: 25 minutes
  • Cook Time: 11 minutes per batch, approx. 20 minutes total for baking and 20 minutes for puree reduction
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon sandwich cookies, strawberry frosting, lemon cookies, homemade frosting, fruit frosting, spring desserts, summer cookies

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