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The Best Lemon Sandwich Cookies with Strawberry Frosting Recipe

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3.8 from 15 reviews

These Lemon Sandwich Cookies with Strawberry Frosting are a delightful treat featuring tangy lemon-flavored cookies sandwiched with a sweet, fresh strawberry frosting. Perfectly baked to a soft yet sturdy texture, these cookies combine zesty citrus and fruity sweetness for a refreshing dessert or snack.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 12 sandwich cookies (24 individual cookies)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

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 starting to melt
  • 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 and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ease cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until fluffy; some sugar granules will remain visible but the texture should be light and airy.
  4. Add Egg and Extracts: Beat in the egg, vanilla extract, and lemon extract into the butter mixture until fully combined and no egg pieces are visible.
  5. Combine Dry and Wet Ingredients: With your mixer on low speed, gradually add the flour mixture into the butter mixture, adding about half at a time until fully incorporated without overmixing.
  6. Form Cookie Dough Balls: Using about 1 to 1.5 tablespoons of dough, form balls either by hand or with a cookie scoop. The dough balls should be a bit smaller than a golf ball for even baking.
  7. Bake Cookies: Place one cookie sheet in the middle of the oven at a time and bake for 9-11 minutes, or until the cookie tops look set but not browned. If cookies don’t spread enough, gently flatten dough balls before baking. You should get approximately 24 cookies total, enough for 12 sandwiches.
  8. Cool Cookies: Let the 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 them in a food processor or blender into a puree. Press the puree through a metal sieve with a spoon or spatula to remove seeds.
  10. Reduce Strawberry Puree: Heat the seedless puree in a small saucepan over low to medium heat and bring to a gentle boil, stirring constantly. Continue boiling gently until thick like jam and a deep red color, about 10-20 minutes. Remove from heat and cool completely, speeding cooling in the fridge if desired.
  11. Make Strawberry Frosting: Beat the softened butter in a large bowl until smooth. Gradually add 2 cups of powdered sugar and the salt, starting mixer on low speed then increasing to medium until combined.
  12. Add Strawberry Puree to Frosting: Beat in 2 tablespoons of the cooled reduced strawberry puree until incorporated. Gradually add the remaining powdered sugar about 1/2 cup at a time, mixing in an additional tablespoon of puree. Adjust thickness by adding more powdered sugar to thicken or 1 tablespoon heavy cream to thin and reduce sweetness.
  13. Assemble Cookies: Spread the strawberry frosting on the flat bottom of one cookie and sandwich with another cookie on top, gently pressing to adhere. Repeat for all cookies.

Notes

  • Ensure butter is softened but not melting for the best cookie texture.
  • Greasing cookie sheets is unnecessary if using parchment paper or silicone mats.
  • For uniform cookies, use a cookie scoop to portion dough.
  • The strawberry puree should be reduced slowly to avoid burning and develop a jam-like consistency.
  • Adjust frosting sweetness and texture by varying powdered sugar and heavy cream quantities.
  • Cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.

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