Lemon Sandwich Cookies with Strawberry Frosting Recipe

If you’re searching for a treat that’s cheerful, bright, and downright irresistible, look no further than these Lemon Sandwich Cookies with Strawberry Frosting. Imagine zesty, sunshine-kissed lemon cookies, tender and buttery, hugging a generous swirl of real strawberry frosting—each bite delivering a burst of citrus and a sweet, jammy twist. Whether you’re planning a garden party, need to brighten up a rainy day, or simply want a fun baking project, these cookies strike the perfect balance of tangy and sweet. Trust me, you’ll want to make a double batch!

Ingredients You’ll Need

Here’s the beauty of Lemon Sandwich Cookies with Strawberry Frosting: the ingredients are refreshingly simple, but every single one plays a starring role. From fragrant lemon zest to luscious strawberries, it’s the combination that makes these cookies incredibly flavorful, tender, and pretty as can be.

• All-purpose flour: Gives our cookies that classic, tender structure and crumb – don’t substitute here!
• Baking soda and baking powder: These two work together to create a light, fluffy texture with just the right amount of rise.
• Salt: Just a bit helps round out the sweet and citrusy flavors.
• Unsalted butter (for cookies and frosting): The softened butter is the foundation for both the cookie dough and that dreamy strawberry frosting, making everything rich and melt-in-your-mouth.
• Granulated sugar: Sweetens the cookies and helps them bake up with just the right hint of crisp outside.
• Lemon zest: Don’t skimp—this is what brings a natural, aromatic zing (use a microplane for best results).
• Vanilla extract: Adds warmth and depth behind all those citrusy notes.
• Lemon extract: Intensifies the lemon flavor so it truly shines in each bite.
• Large egg: Room temperature makes blending smoother and helps the cookies hold their texture.
• Strawberries: Fresh berries are the secret to a truly vibrant, not-too-sweet strawberry frosting.
• Powdered sugar: Creates that silky, pipeable frosting texture—adjust for your preferred thickness.
• Heavy cream: Just a splash, if needed, to get the frosting perfectly spreadable.

How to Make Lemon Sandwich Cookies with Strawberry Frosting

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper or baking mats. This little step prevents sticking and helps your cookies bake up with lovely golden edges.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Getting these combined now means even distribution throughout your cookies—no uneven bites!

Step 3: Cream Butter, Sugar, and Zest

Beat the butter, granulated sugar, and lemon zest together in a large bowl until fluffy. You’re aiming for a pale, creamy texture; those little sugar crystals should still be visible. This not only aerates the dough but infuses every bite with bright lemon flavor.

Step 4: Add the Wet Ingredients

Beat in the egg, vanilla extract, and lemon extract until everything is smoothly incorporated. You shouldn’t see any streaks of egg—just a luscious, fragrant dough beginning to form.

Step 5: Combine Dough

With the mixer on low, gradually add your flour mixture, half at a time. Mix just until incorporated. The dough may seem soft, but it’ll hold together beautifully when scooped.

Step 6: Scoop and Bake

Form balls of dough using about 1 to 1.5 tablespoons for each cookie (a cookie scoop leads to perfect results). Place them on your baking sheets spaced a couple of inches apart. If you prefer a flatter sandwich, gently press down before baking. Pop them in the oven for 9–11 minutes, just until set but not browned. The tops should look matte, not glossy.

Step 7: Cool Completely

Once out of the oven, let the cookies cool on the sheets for at least 10 minutes before transferring to a rack. This helps keep their tender texture intact.

Step 8: Prepare the Strawberry Frosting

While the cookies cool, let’s make the strawberry frosting! Start by pureeing your cored strawberries in a food processor or blender, then press the puree through a fine metal sieve to remove seeds. Pour the seedless puree into a saucepan and simmer on low-medium heat, stirring frequently, until reduced, thickened, and deep red—about 10–20 minutes. Cool this completely in the fridge for best results.

Step 9: Whip Up That Frosting

Beat softened butter until creamy, then add in 2 cups of powdered sugar plus a pinch of salt and mix until fluffy. Add in two tablespoons of your cooled strawberry reduction, then continue adding the powdered sugar and more reduction as needed for color and thickness. A bit of heavy cream will make your frosting extra spreadable if needed.

Step 10: Assemble Your Sandwiches

Once your cookies are thoroughly cool, spread or pipe strawberry frosting generously on the flat side of one cookie, top with another, and press gently together. Repeat to create a dozen beautiful Lemon Sandwich Cookies with Strawberry Frosting!

How to Serve Lemon Sandwich Cookies with Strawberry Frosting

Garnishes

For an extra flourish, try sprinkling the edges of your cookies with lemon zest or rolling the frosted sides in finely chopped freeze-dried strawberries. A light dusting of powdered sugar right before serving adds a lovely, delicate finish that makes these cookies pop on any platter.

Side Dishes

Pair your Lemon Sandwich Cookies with Strawberry Frosting alongside a tangy cup of lemon or green tea, or tray them up with fresh berries and a dollop of whipped cream for an elegant dessert platter. They shine when served with a scoop of vanilla or strawberry ice cream—trust me, the fruity flavors are magical together!

Creative Ways to Present

For parties and tea times, stack the sandwiches on a tiered tray, or nestle them in cupcake liners in a gift box lined with tissue paper for a sweet edible present. You can even cut the cookies into heart or flower shapes for special occasions, turning your Lemon Sandwich Cookies with Strawberry Frosting into conversation pieces as well as treats.

Make Ahead and Storage

Storing Leftovers

Place any leftover cookies in an airtight container—layered with parchment paper to prevent sticking. They’ll stay fresh and tender at room temperature for up to three days, or up to a week in the refrigerator. If chilled, allow them to sit at room temperature for about 10 minutes before enjoying for best flavor and texture.

Freezing

You can freeze Lemon Sandwich Cookies with Strawberry Frosting assembled or unassembled! Wrap each sandwich individually in plastic, then store in a freezer-safe bag for up to two months. If you prefer, freeze cookies and frosting separately, then assemble just before serving for ultra-fresh results.

Reheating

While these cookies don’t need to be reheated, you can take chilled or frozen cookies and let them thaw at room temperature for 30–60 minutes. This gently restores their soft, tender bite and allows the flavors to shine.

FAQs

Can I use bottled lemon juice instead of lemon extract or fresh zest?

It’s best to stick with lemon extract and fresh zest for this recipe. Bottled lemon juice can taste flat and might make the dough too wet, whereas zest and extract bring fresh, concentrated lemon flavor that makes these cookies stand out.

Can I make the strawberry frosting in advance?

Absolutely! Prepare the frosting up to 2 days ahead and store it in an airtight container in the fridge. Let it sit at room temperature for 20–30 minutes and give it a quick stir or whip before spreading on the cookies.

Can I use frozen strawberries for the frosting?

You can use frozen strawberries if fresh aren’t available. Just thaw and drain them thoroughly before pureeing, then proceed as directed. The flavor will still be bright and delicious!

What if I don’t have a food processor for the puree?

No food processor? No problem! Simply mash the strawberries very well with a fork or potato masher, then push them through a fine mesh sieve to get a smooth puree.

Do I need to chill the cookie dough before baking?

With this recipe, chilling isn’t necessary unless your kitchen is very warm or your dough feels overly soft. If so, a quick 20-minute chill will make scooping easier and help cookies keep their shape.

Final Thoughts

Ready to share something sweet, sunny, and bursting with flavor? Lemon Sandwich Cookies with Strawberry Frosting are as joyful to make as they are to eat. Give them a whirl—you’ll love their bright citrus zing, plush texture, and irresistible berry twist. Happy baking!

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