Introduction

These Lemon Sandwich Cookies with Strawberry Frosting combine bright citrusy flavors with sweet, fruity cream for a delicious treat. Soft lemon cookies sandwich a smooth strawberry frosting, perfect for any occasion. They’re easy to make and sure to impress your friends and family.

The image shows a stack of four soft, light golden cookies with a smooth, thick layer of pink cream filling between each cookie. The top cookie has a bite taken out, revealing the creamy filling's texture and soft cookie inside. To the left, there is a blurred glass of milk and a halved lemon, placed on a white marbled surface. The scene is bright with soft natural light highlighting the delicate textures of the cookies and cream, 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, sugar, and lemon zest until fluffy, with some sugar granules visible.
Step 4: Beat in the egg, vanilla extract, and lemon extract until fully combined and no egg pieces remain.
Step 5: Gradually mix the flour mixture into the butter mixture on low speed, adding half at a time until fully combined.
Step 6: Shape the cookie dough into balls about 1 to 1.5 tablespoons each, using a cookie scoop for uniformity. Flatten slightly if you want thinner cookies.
Step 7: Bake one cookie sheet at a time in the oven’s center for 9-11 minutes, until the tops are just set. Allow cookies to cool on the sheet for at least 10 minutes, then transfer to a wire rack.
Step 8: For the strawberry frosting, pulse the cored strawberries in a food processor or blender until pureed.
Step 9: Strain the puree through a metal sieve, pressing to remove seeds, then cook the seedless puree over low-medium heat until thick and jam-like, about 10-20 minutes. Let cool completely, speeding up cooling in the fridge if needed.
Step 10: Beat the softened butter in a large bowl until smooth. Add 2 cups powdered sugar and salt, mixing on low then medium speed until combined.
Step 11: Stir in 2 tablespoons of the cooled strawberry puree until incorporated.
Step 12: Add the remaining powdered sugar in increments of 1/2 cup, mixing well and adding 1 more tablespoon of strawberry puree as you go. Add heavy cream if frosting needs thinning.
Step 13: Once cookies are fully cooled, spread frosting on the bottom of one cookie and sandwich with another. Press gently to secure. Repeat with all cookies.

Tips & Variations

If you prefer a stronger lemon flavor, increase lemon zest by 1 tablespoon.
Use frozen strawberries thawed and drained if fresh are not available.
For extra softness, chill the dough for 30 minutes before baking.
Try swapping lemon extract for orange extract for a different citrus twist.
To make frosting less sweet, reduce powdered sugar slightly or add more heavy cream.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. The cookie dough (unbaked) can be refrigerated for up to 3 days or frozen for up to 1 month. Frosting can be stored separately in the fridge for up to 1 week.

How to Serve

A white plate holds a stack of soft, light golden cookie sandwiches, each made of two round cookies with a thick layer of pink cream in the middle. The cookies have a slightly cracked, textured surface and the pink filling looks smooth and creamy, extending evenly to the edges. In the background, a white bowl filled with red strawberries and a slice of lemon sit against a pale blue backdrop, all placed on a white marbled surface. A single strawberry is placed in the foreground 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 cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum for best results. Baking time may vary slightly.

Can I skip the lemon extract?

You can omit lemon extract, but it enhances the lemon flavor significantly. Alternatively, increase lemon zest slightly for more citrus aroma.