Lemon Sandwich Cookies with Strawberry Frosting
Soft lemon sandwich cookies filled with homemade strawberry buttercream frosting. These bright, tangy, and buttery cookies are perfect for spring gatherings, celebrations, or a sweet homemade treat.
Ingredients
Lemon Cookies
- 1 3/4 cups 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
- 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 fresh 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, if needed
Instructions
- Whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add lemon zest, vanilla extract, and lemon extract, then mix until combined.
- Add the egg and mix just until incorporated.
- Slowly add the dry ingredients and mix until a soft dough forms. Cover and chill for at least 30 minutes.
- Preheat oven to 350°F (177°C). Scoop dough into 1-tablespoon portions and place on parchment-lined baking sheets.
- Bake for 9–11 minutes until the edges are set. Cool completely before frosting.
- Blend strawberries into a puree and simmer for 8–10 minutes until reduced. Cool completely.
- Beat butter until smooth, then add strawberry reduction and salt.
- Gradually mix in powdered sugar until the frosting becomes thick and creamy. Add heavy cream if needed.
- Spread or pipe strawberry frosting onto half of the cookies, then top with remaining cookies to create sandwich cookies.
Notes
Store assembled Lemon Sandwich Cookies with Strawberry Frosting in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 10 minutes before serving for the best texture and flavor.