Introduction

These Lemon Sandwich Cookies with Strawberry Frosting combine bright citrus flavors with sweet, fruity cream for a delightful treat. Soft lemon cookies sandwich a luscious strawberry frosting, perfect for any occasion or a special homemade gift.

A white plate holds six sandwich cookies arranged in a small pile. Each sandwich cookie has two light golden brown soft-looking cookie layers with a thick layer of pale pink cream filling in between. The cream filling is smooth with a slightly fluffy texture. In the background, there is a white bowl filled with fresh strawberries, and a lemon wedge is partially visible next to the bowl. A single strawberry rests on the white marbled surface in front of the plate. The overall setting is bright with soft lighting and a pale blue backdrop. 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 melted
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 melted
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) and 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 together the softened butter, granulated sugar, and lemon zest until fluffy, though sugar granules will still be visible.
Step 4: Add the egg, vanilla extract, and lemon extract to the butter mixture and beat until fully incorporated and no egg pieces remain.
Step 5: On low mixer speed, gradually add the flour mixture to the butter mixture, about half at a time, until fully combined.
Step 6: Form the dough into balls about 1 to 1.5 tablespoons each, using a cookie scoop for uniformity. Flatten slightly if you want thinner cookies, as they don’t spread much on their own.
Step 7: Bake one sheet at a time in the center of the oven for 9–11 minutes, or until the tops are just set. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Step 8: For the frosting, puree the cored strawberries in a food processor or blender. Strain the puree through a metal sieve to remove seeds, pressing with a spoon or spatula.
Step 9: Heat the seedless strawberry puree in a small saucepan over low-medium heat, stirring gently until it thickens like jam and deepens in color (10–20 minutes). Cool completely.
Step 10: Beat the softened butter until smooth in a large bowl. Add 2 cups powdered sugar and salt gradually, starting on low speed and increasing to medium until mixed.
Step 11: Add 2 tablespoons of cooled strawberry puree and beat in. Continue adding the remaining powdered sugar about 1/2 cup at a time, mixing in 1 more tablespoon of puree. If needed, beat in 1 tablespoon heavy cream to adjust consistency.
Step 12: Once cookies are completely cooled, spread frosting on the bottom of one cookie and sandwich with another, pressing gently. Repeat with remaining cookies.

Tips & Variations

For more intense lemon flavor, increase the lemon zest by 1 teaspoon.
If fresh strawberries aren’t in season, try using frozen berries that have been thawed and drained before pureeing.
To make the frosting less sweet, add more cream gradually while mixing.
These cookies can be chilled before baking to reduce spreading further and enhance texture.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture. The cookies and frosting can also be stored separately; keep cookies in an airtight container at room temperature up to 3 days and frosting covered in the fridge up to a week.

How to Serve

A stack of four sandwich cookies is shown, each sandwich made of two soft, light golden-yellow cookies with a thick layer of pale pink creamy filling in the middle, lightly textured and smooth. The cookies have a slightly cracked surface and are evenly layered, stacking directly on top of each other. To the left, part of a bright yellow lemon half and a red strawberry are visible, with a glass of white milk blurred in the background. The whole scene is placed on a white marbled texture surface with soft pastel blue background, giving a fresh and light feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

This recipe uses butter and egg, so to make it vegan you’ll need to substitute with plant-based butter and an egg replacer such as flax egg or commercial egg substitute. Adjust liquids carefully for the best texture.

How do I prevent the cookies from spreading too much?

These cookies naturally don’t spread much, but if you want perfectly round and even cookies, chill the dough before baking and slightly flatten the dough balls before placing them in the oven.