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Lemon Sandwich Cookies with Strawberry Frosting Recipe

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★★★★★

4.7 from 123 reviews

These Lemon Sandwich Cookies with Strawberry Frosting are a delightful blend of zesty lemon-flavored cookies paired with a sweet and tangy strawberry frosting. The cookies are soft, slightly chewy, and perfectly balanced by the fresh strawberry puree frosting, making them an irresistible treat for any occasion.

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), optional

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until fluffy. You will still see some sugar granules at this stage.
  4. Add Egg and Extracts: Beat in the large egg, vanilla extract, and lemon extract into the butter mixture until everything is well incorporated and there are no visible egg pieces.
  5. Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture in about two additions until fully mixed.
  6. Shape the Cookies: Use a cookie scoop to form balls of dough about 1 to 1.5 tablespoons each, slightly smaller than a golf ball. Place them on the prepared cookie sheets, spacing them evenly.
  7. Bake the Cookies: Bake one cookie sheet at a time in the middle rack of the oven for 9-11 minutes or until the tops look just set. If the cookies do not spread enough, gently flatten the dough balls before baking.
  8. Cool the Cookies: Allow the cookies to cool on the cookie sheet for at least 10 minutes before transferring them to a cooling rack to cool completely.
  9. Prepare Strawberry Puree: Core the strawberries and pulse them in a food processor or blender until pureed. Strain the puree through a metal sieve to remove seeds, pressing with the back of a spoon or spatula.
  10. Cook Strawberry Puree: Pour the seedless puree into a small saucepan over low to medium heat. Bring it to a gentle boil while stirring constantly. Continue simmering until the puree thickens like jam and turns a deep red color, about 10-20 minutes. Remove from heat and cool completely. Refrigerate to speed up cooling if desired.
  11. Make Strawberry Frosting: In a large bowl, beat the softened butter until smooth. Add 2 cups of powdered sugar and the salt. Beat starting at low speed, gradually increasing to medium until incorporated.
  12. Add Strawberry Puree to Frosting: Mix in 2 tablespoons of the cooled reduced strawberry puree until fully incorporated.
  13. Adjust Frosting Consistency: Add the remaining powdered sugar gradually, about 1/2 cup at a time, mixing in another tablespoon of strawberry puree as you go. If frosting becomes too thick, beat in up to 1 tablespoon of heavy cream to achieve desired consistency.
  14. Assemble Cookies: Once cookies are completely cooled, spread strawberry frosting on the bottom side of one cookie. Top with a second cookie and gently press together. Repeat to make 12 cookie sandwiches total.

Notes

  • If cookies don’t spread enough during baking, flatten dough balls slightly before placing them in the oven.
  • Ensure butter is softened but not melting to get the best texture in cookies and frosting.
  • Reduced strawberry puree can be prepared in advance and refrigerated for convenience.
  • Adjust the amount of powdered sugar in the frosting to achieve your preferred sweetness and consistency.
  • Store assembled cookies in an airtight container in the refrigerator for up to 3 days for best freshness.

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

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