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Lemon Sandwich Cookies with Strawberry Frosting Recipe

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★★★★★

4.9 from 53 reviews

Delightful Lemon Sandwich Cookies filled with a luscious homemade Strawberry Frosting. These tender lemon-flavored cookies are perfectly balanced with a rich, sweet strawberry frosting made from fresh pureed berries, creating a refreshing and vibrant dessert sandwich perfect for any occasion.

Ingredients

Scale

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

Strawberry Frosting

  • 8 ounces strawberries (226 grams), cored
  • 3/4 cup unsalted butter (168 grams), slightly softened
  • 3–4 cups powdered sugar (330–440 grams)
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream (15 ml), optional, if needed for consistency

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C) and 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 to combine the leavening agents and evenly distribute the salt within the flour.
  3. Cream Butter, Sugar, and Zest: In a large bowl, beat the softened unsalted butter, granulated sugar, and lemon zest until the mixture is fluffy with visible sugar granules, which helps create a tender cookie texture.
  4. Add Egg and Extracts: Beat in the large egg, vanilla extract, and lemon extract to the creamed mixture until fully incorporated and smooth, ensuring no visible egg pieces.
  5. Combine Wet and Dry: With the mixer on low speed, gradually add the flour mixture about half at a time until all is combined, forming a cookie dough with even texture and lemon aroma.
  6. Shape Cookies: Using a cookie scoop, form dough balls about 1 to 1.5 tablespoons each, slightly smaller than a golf ball, for uniform-sized cookies.
  7. Bake Cookies: Place cookie sheets with dough balls in the middle rack of the oven one at a time and bake for 9-11 minutes until the tops are set but not browned. Flatten dough balls prior to baking if you want thinner cookies that spread more.
  8. Cool Cookies: Allow cookies to cool on the baking sheet for at least 10 minutes to set, then transfer them to a cooling rack to cool completely.
  9. Prepare Strawberry Puree: Core the strawberries and puree them in a food processor or blender until smooth. Strain the puree through a metal sieve using a spoon or spatula to remove seeds for a silky frosting.
  10. Reduce Puree: Pour the seedless strawberry puree into a small saucepan over low to medium heat. Bring it to a gentle boil while stirring frequently to prevent burning, and simmer until the mixture thickens to a jam-like consistency and deep red color, about 10-20 minutes.
  11. Cool Puree: Remove the reduced puree from heat and let it cool completely, accelerating cooling by transferring it to a different bowl and chilling in the refrigerator.
  12. Make Frosting Base: In a large bowl, beat the slightly softened butter until smooth and creamy, preparing it for the strawberry flavor addition.
  13. Add Sugar and Salt: Gradually add 2 cups of powdered sugar and the salt to the butter, starting on low speed and increasing to medium until fully incorporated and fluffy.
  14. Incorporate Strawberry Puree: Mix in 2 tablespoons of the cooled reduced strawberry puree into the butter and sugar mixture, blending well to evenly distribute the strawberry flavor.
  15. Finish Frosting: Add the remaining powdered sugar 1/2 cup at a time, alternating with 1 more tablespoon of cooled strawberry puree, and beat until desired sweetness and thickness is achieved. If frosting is too thick or sweet, beat in 1 tablespoon of heavy cream to lighten and smooth the texture.
  16. Assemble Sandwich Cookies: Once cookies are fully cooled, spread a generous amount of strawberry frosting on the bottom of one cookie, then top with another cookie and gently press together. Repeat with remaining cookies to make 12 sandwich cookies total.

Notes

  • Flattening the cookie dough balls before baking will help achieve thinner cookies if desired.
  • Make sure butter is softened but not melting to get the best texture for both cookies and frosting.
  • Use a fine mesh sieve to remove strawberry seeds for smooth frosting.
  • Cooling the strawberry puree fully is important to prevent melting the butter in the frosting.
  • Adjust frosting thickness by varying powdered sugar and heavy cream amounts depending on preference.
  • For best flavor, use fresh, ripe strawberries and fresh lemon zest.

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

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