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Lemon Sandwich Cookies with Strawberry Frosting Recipe

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4.3 from 34 reviews

These delightful Lemon Sandwich Cookies with Strawberry Frosting combine zesty lemon cookies with a sweet, fruity strawberry frosting for a refreshing treat perfect for any occasion.

Ingredients

Units Scale

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 starting to melt)
  • 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, but not starting to melt)
  • 3–4 cups powdered sugar (330-440 grams)
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream (15 ml) (if needed)

Instructions

  1. Lemon Cookies Preheat the oven to 350F (180C). Line cookie sheets with parchment paper or baking mats.
  2. Mix Dry Ingredients In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar In a large bowl, beat together the butter, sugar and lemon zest until fluffy (you will still see granules of sugar).
  4. Add Wet Ingredients Beat in the egg, vanilla extract and lemon extract into the butter mixture until incorporated and you no longer see pieces of egg.
  5. Combine Mixtures Starting with the mixer on a low speed, beat the flour mixture into the butter mixture. I typically do this about 1/2 at a time until all the flour mixture has been added.
  6. Form Dough Balls Form the cookie dough into balls with about 1 to 1.5 tablespoons of dough each. Use a cookie scoop for uniform balls. They should each be a bit smaller than a golf ball.
  7. Bake Cookies Bake 1 cookie sheet at a time in the middle of the oven for about 9-11 minutes, or until the tops look just set. If your cookies don’t spread as much as you’d like – flatten the cookie dough balls before baking. You’ll get about 24 cookies in total – which will give you 12 cookie sandwiches.
  8. Cool Cookies Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a cooling rack.
  9. Strawberry Frosting Core the berries. Then add the berries to a food processor or blender and pulse until the berries are a puree.
  10. Remove Seeds Pour the puree through a metal sifter to remove the seeds. You will likely need to press it through using the back of a metal spoon or rubber spatula.
  11. Reduce Puree Add the seedless puree to a small saucepan over low-medium heat. Bring the puree to a very gentle boil (not a rapid bowl – or the puree can burn) while gently stirring. Continue to boil the puree while gently stirring until it is thick like jam and a deep red color. This may take anywhere from 10-20 minutes.
  12. Cool Puree Remove from the stove. Cool the puree fully. You can speed this up by transferring the reduced puree to a different bowl and cooling in the fridge.
  13. Beat Butter Once the puree is fully cooled, in a large bowl beat the butter until smooth.
  14. Add Sugar and Salt Add in 2 cups powdered sugar along with the salt. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed until incorporated.
  15. Add Puree in Portions Add in 2 tablespoons of the fully cooled reduced strawberry puree and beat until incorporated.
  16. Incorporate Remaining Sugar and Puree Beat in the rest of the powdered sugar about 1/2 cup at a time, adding in 1 more tablespoon of the cooled and reduced strawberry puree. Adding more sugar will make the frosting thicker. If needed, beat in 1 tablespoon of cream. Adding in the cream will make the frosting thinner and less sweet.
  17. Assemble Cookies Once the cookies are fully cooled, spread the bottom of 1 cookie with strawberry frosting. Then place a second cookie on top and flatten slightly. Repeat with the rest of the cookies.

Notes

  • If your cookies don’t spread enough, flatten the dough balls before baking.
  • You can speed cooling of the strawberry puree by placing it in the fridge.
  • Adding heavy cream to frosting will make it thinner and less sweet.
  • You should get about 24 cookies total, making 12 sandwiches.

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