Lemon Sandwich Cookies with Strawberry Frosting are the recipe that Lucia makes every spring and every occasion where she wants to create the most completely extraordinary and most genuinely impressive individual cookie that looks like it came from the most beloved and most artisan French-inspired pâtisserie while simultaneously being the most completely achievable and most beautifully rewarding home baking project, because the combination of two perfectly soft and most beautifully chewy lemon cookies sandwiched around the most silky and most vibrantly pink real-strawberry buttercream made from fresh berries .
That have been pureed and reduced to the most deeply concentrated and most intensely colored strawberry jam-like paste is one of the most completely extraordinary and most genuinely sunshine-and-spring-evoking flavor pairings that a cookie can possibly deliver. She beats the butter and sugar and fragrant lemon zest until fluffy, adds the egg and vanilla and lemon extract, folds through the flour mixture, bakes twenty-four beautifully even cookies, and then fills twelve sandwich cookies with the most gorgeously deep pink and most deeply real-strawberry-flavored buttercream.
Lemon Sandwich Cookies are the most easy and deeply extraordinary soft chewy lemon cookie sandwiches made with butter sugar lemon zest vanilla lemon extract egg and flour baked at 350°F for 9 to 11 minutes then filled with real strawberry buttercream from fresh berries reduced to concentrated puree beaten with butter powdered sugar and salt. Come follow us on Pinterest where we share beautiful cookie recipes and easy spring celebration favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Lemon Sandwich Cookies Recipe
This Lemon Sandwich Cookies recipe is the most completely extraordinary spring and summer sandwich cookie that creates the most genuinely stunning visual and flavor result from a combination of two of the most completely beloved and most deeply complementary fruit flavors — the most bright and most sharply tangy lemon and the most sweet and most vibrantly fruity fresh strawberry — in the most elegant and most beautifully impressive individual sandwich cookie format that makes every person who receives one immediately and completely light up with the most genuine spring happiness.
The real-strawberry buttercream made from fresh berries pureed and reduced rather than from jam or artificial flavoring is the single most extraordinary decision in this entire recipe. The reduced strawberry puree concentrates the most naturally sweet and most deeply fruity strawberry flavor to the most intensely beautiful and most vibrant level while simultaneously producing the most gorgeous deep pink natural color that no food coloring can replicate for the most completely authentic and most genuinely impressive lemon sandwich cookie. Our Strawberry Shortcake Cupcakes make a beautifully equally strawberry-vibrant and equally spring-perfect companion for a complete and wonderful spring strawberry dessert collection.
Ingredients Needed for This Lemon Sandwich Cookies Recipe
For the Lemon Cookies:
- 1¾ cup (219g) All-Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp Salt
- ½ cup (112g) Unsalted Butter, softened but not starting to melt
- 1 cup (200g) Granulated Sugar
- 2 tbsp Fresh Lemon Zest
- 1 tsp Pure Vanilla Extract
- 1½ tsp Pure Lemon Extract
- 1 large Egg, room temperature
For the Real Strawberry Frosting:
- 8 oz (226g) Fresh Strawberries, cored
- ¾ cup (168g) Unsalted Butter, slightly softened
- 3 to 4 cups (330 to 440g) Powdered Sugar, sifted
- ¼ tsp Salt
- 1 tbsp Heavy Cream, if needed for consistency
How to Make This Lemon Sandwich Cookies Recipe
Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the butter with the sugar and fresh lemon zest until the most fluffy mixture forms — granules of sugar will still be visible, which is completely correct and produces the most beautifully textured finished cookie. Beat in the room-temperature egg, vanilla extract, and lemon extract until incorporated and no visible egg pieces remain.
Starting on low speed, beat the flour mixture into the butter mixture approximately half at a time until all the flour is incorporated, cara mia.
Form the dough into balls using approximately 1 to 1½ tablespoons of dough each. A cookie scoop ensures the most uniformly sized cookies for the most beautifully even sandwich pairs. Bake one sheet at a time in the middle of the oven for 9 to 11 minutes until the tops just look set. The recipe yields approximately 24 cookies which makes 12 sandwich cookies.
Cool on the cookie sheet for at least 10 minutes before transferring to a cooling rack to cool completely.
For the real strawberry frosting, core the strawberries and pulse in a food processor or blender until a smooth puree forms. Pour through a fine mesh strainer to remove seeds.
Add the seedless puree to a small saucepan over low to medium heat. Bring to a very gentle simmer — not a rapid boil — while gently stirring continuously until the puree has reduced to the thickness of jam and developed a deep red color. This takes approximately 10 to 20 minutes. Remove from heat and cool completely, transferring to a different bowl and refrigerating to speed cooling.
Once the strawberry puree is fully and completely cooled, beat the butter until smooth. Add 2 cups of powdered sugar and the salt, beating on low then medium until incorporated. Add 2 tablespoons of the cooled reduced strawberry puree and beat until incorporated. Continue adding powdered sugar and one more tablespoon of reduced puree until the frosting is most beautifully thick and creamy. Add heavy cream if needed for consistency.
Once the cookies are fully cooled, spread the strawberry frosting on the bottom of one cookie and place a second cookie on top, pressing gently. Repeat with remaining cookies.
How to Serve This Lemon Sandwich Cookies Recipe
Serve at room temperature for the most completely soft and most beautifully creamy filling with the most properly chewy and most tenderly lemon-flavored cookie layers. The strawberry frosting is at its most silky and most spreadable consistency at room temperature after a brief 15-minute rest from the refrigerator.
Present on a beautiful tiered display or white plate for the most completely elegant and most genuinely spring-inspired cookie table presentation. These lemon sandwich cookies make the most extraordinary Easter dessert, Mother’s Day treat, bridal shower cookie, and spring celebration gift. Our Pink Lemonade Cookies make a beautifully equally vibrant and equally spring-celebratory companion for a complete and wonderful spring cookie collection.
How to Store This Lemon Sandwich Cookies Recipe
Store assembled sandwich cookies in an airtight container at room temperature for up to 8 hours or in the refrigerator for up to 4 days. Unfrosted baked cookies can be stored in an airtight container at room temperature for up to 4 days. Freeze unfrosted cookies for up to 3 months and prepare the real strawberry frosting fresh when ready to assemble.
Tips to Make This Lemon Sandwich Cookies Recipe
Prepare the reduced strawberry puree before making the cookies. The puree requires 10 to 20 minutes of simmering time plus complete cooling time before it can be used in the frosting. Starting the puree reduction first allows it the most time to cool while the cookies are mixed, baked, and cooling — producing the most efficient workflow with no unnecessary waiting between steps.
Match the cookie pairs by size before filling. Once the 24 cookies have completely cooled, arrange them in matched pairs of the most similar size and shape before spreading the frosting so each assembled sandwich cookie looks the most beautifully uniform and most professionally presented.
Helpful Notes for This Lemon Sandwich Cookies Recipe
A shortcut version of the real strawberry frosting can be made by substituting the cored, pureed, strained, and reduced fresh strawberries with 2 to 3 tablespoons of the most high-quality strawberry preserves or jam available, skipping the puree and reduction steps entirely. While the flavor is slightly less intensely fresh, the most high-quality jam substitute produces a beautiful and deeply strawberry-flavored frosting in a fraction of the time.
If the lemon cookie dough balls do not spread as naturally as desired during baking, flatten each ball gently with the flat bottom of a measuring cup before placing in the oven for the most properly spread and most beautifully thin lemon cookie that sandwiches most neatly.
Variation of This Lemon Sandwich Cookies Recipe
Maria made a version using the reduced strawberry puree mixed with one tablespoon of fresh lemon juice in the frosting for the most completely extraordinary strawberry lemonade-flavored sandwich cookie filling. Teresa tried using blueberry jam in place of the strawberry frosting for the most vibrant and most deeply purple lemon blueberry sandwich cookie that was completely extraordinary.
For a vanilla cream filling version, substitute the strawberry frosting with a simple vanilla buttercream of three quarters cup butter, two to three cups powdered sugar, a quarter teaspoon of salt, and one tablespoon of heavy cream for the most classic and most beautifully simple lemon sandwich cookie. Our Lemon Raspberry Cookies make a beautifully equally fruity and equally lemon-bright companion for a complete and wonderful spring lemon cookie collection.
FAQs About This Lemon Sandwich Cookies Recipe
Why is lemon extract used alongside lemon zest in the cookies? Lemon zest provides the most intense and most vibrant citrus essential oil flavor from the peel of the lemon. Lemon extract provides a concentrated and most deeply lemony flavor from the essential oils similarly. Together they produce a significantly more complex and most completely three-dimensional lemon character than either ingredient alone. Lemon juice alone in the cookie dough would add moisture that changes the texture significantly and provides far less lemon flavor than the extract and zest combination.
Can I skip the seed straining step for the strawberry frosting? Yes. Straining the seeds from the strawberry puree is optional but most preferred for the most smooth and most professionally textured frosting without any visible seed pieces. If a slightly more rustic and most naturally textured strawberry frosting is acceptable, the straining step can be skipped. The flavor is identical with or without seed straining.
Why must the reduced strawberry puree be completely cooled before adding to the frosting? The reduced strawberry puree must be completely and thoroughly cooled before being beaten into the butter-based frosting because warm or hot puree will melt the butter in the frosting immediately upon contact, causing the entire frosting to become too thin and most completely unable to hold the most beautifully firm and most properly spreadable consistency needed for filling the sandwich cookies.
Conclusion
These Lemon Sandwich Cookies with Strawberry Frosting are the most completely extraordinary and most deeply beautiful spring sandwich cookie that makes every celebration and every gathering feel genuinely and completely special through the most soft and most chewy lemon cookie layers and the most silky and most vibrantly pink real strawberry frosting in every single elegantly sandwiched and completely irresistible lemon strawberry cookie bite. We hope they bring the same deeply joyful spring sunshine and the same completely delighted gathering to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Lemon Sandwich Cookies The Most Easy Soft Chewy Real Strawberry Frosting Spring Cookie You Will Bake
- Total Time: 2 hours including cooling
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
The most extraordinary Lemon Sandwich Cookies made by whisking 1 3/4 cup flour baking soda baking powder and salt beating 1/2 cup softened butter with 1 cup sugar and 2 tbsp lemon zest adding room temperature egg 1 tsp vanilla and 1 1/2 tsp lemon extract beating flour mixture in halves forming 1 to 1 1/2 tbsp balls baking at 350°F 9 to 11 minutes yielding 24 cookies cooling completely then making real strawberry frosting by pureeing 8 oz cored strawberries straining seeds reducing in saucepan 10 to 20 minutes until jam-thick cooling completely beating with 3/4 cup softened butter powdered sugar and salt filling and sandwiching 12 cookie pairs. A completely extraordinary spring lemon sandwich cookie recipe.
Ingredients
1 3/4 cup 219g All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup 112g Unsalted Butter softened but not melting
1 cup 200g Granulated Sugar
2 tbsp Fresh Lemon Zest
1 tsp Pure Vanilla Extract
1 1/2 tsp Pure Lemon Extract
1 large Egg room temperature
8 oz 226g Fresh Strawberries cored
3/4 cup 168g Unsalted Butter slightly softened for frosting
3 to 4 cups 330 to 440g Powdered Sugar sifted
1/4 tsp Salt for frosting
1 tbsp Heavy Cream if needed
Instructions
1. Preheat oven to 350°F 180°C. Line cookie sheets with parchment.
2. Whisk flour, baking soda, baking powder, and salt in medium bowl. Set aside.
3. Beat softened butter with sugar and lemon zest until fluffy.
4. Beat in room temperature egg, vanilla, and lemon extract until incorporated.
5. Add flour mixture in halves beating on low until combined.
6. Form into 1 to 1 1/2 tbsp balls using cookie scoop.
7. Bake one sheet at a time middle of oven 9 to 11 minutes until tops just set. Yields about 24 cookies.
8. Cool on sheet 10 minutes. Transfer to rack. Cool completely.
9. For frosting: pulse cored strawberries until smooth puree. Strain through sieve.
10. Simmer seedless puree over low-medium heat stirring gently 10 to 20 minutes until thick like jam and deep red. Cool completely in fridge.
11. Beat butter smooth. Add 2 cups powdered sugar and salt. Beat. Add 2 tbsp cooled puree. Add more sugar and 1 more tbsp puree. Add cream if needed.
12. Spread frosting on flat side of one cookie. Press second cookie on top. Repeat for 12 sandwiches.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies, Spring
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 435
- Sugar: 47g
- Sodium: 153mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 68mg
Keywords: lemon sandwich cookies, easy lemon sandwich cookies with strawberry frosting recipe real strawberries, best spring lemon sandwich cookies fresh strawberry buttercream, lemon strawberry sandwich cookies
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