Why Make This Recipe
Lemon Sandwich Cookies with Strawberry Frosting are a delightful treat perfect for any occasion. Their zesty lemon flavor paired with sweet strawberry frosting makes them refreshing and delicious. These cookies are not only visually appealing but also easy to make, making them great for baking with kids or impressing guests at a gathering. The combination of citrus and berry flavors makes them a favorite for cookie lovers everywhere!
How to Make Lemon Sandwich Cookies with Strawberry Frosting
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 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)
- 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)
Directions:
- Lemon Cookies:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the lemon zest, vanilla extract, lemon extract, and the egg to the butter mixture and mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Scoop tablespoon-sized amounts of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool completely.
- Strawberry Frosting:
- In a mixing bowl, beat the softened butter until smooth.
- Puree the cored strawberries and add to the butter.
- Slowly mix in the powdered sugar, one cup at a time, and add the salt.
- If the frosting is too thick, add the heavy cream as needed until you reach a spreadable consistency.
- Assembling the Cookies:
- Take one cookie, spread a generous amount of the strawberry frosting on the bottom, and place another cookie on top to make a sandwich. Repeat with the remaining cookies.
How to Serve Lemon Sandwich Cookies with Strawberry Frosting
These cookies are best served at room temperature. You can place them on a charming plate and enjoy them with a glass of milk, lemonade, or tea. They make a great treat at parties, picnics, or as a special afternoon snack!
How to Store Lemon Sandwich Cookies with Strawberry Frosting
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider placing them in the refrigerator for up to a week. To prevent the cookies from drying out, use parchment paper between the layers if stacking them.
Tips to Make Lemon Sandwich Cookies with Strawberry Frosting
- Ensure that the butter is softened but not melted for the best texture in your cookies.
- If using fresh strawberries, choose ripe ones for maximum sweetness.
- If the frosting becomes too soft, refrigerate it for a bit before spreading on the cookies.
- For a more intense lemon flavor, use freshly squeezed lemon juice in the frosting.
Variation
You can experiment with different flavors of frosting, such as raspberry or blueberry, by substituting the strawberries with other berries. Additionally, adding poppy seeds to the cookie dough can give the cookies a unique texture and flavor.
FAQs
- Can I make the cookie dough in advance? Yes, you can prepare the dough ahead of time. Just cover it and refrigerate for up to 2 days before baking.
- How can I make the cookies softer? Avoid overmixing the dough and try not to bake them too long. Slightly underbaking will keep them soft.
- Can I freeze the cookies? Yes, you can freeze the assembled cookies! Wrap them tightly in plastic wrap and store in an airtight container. They can be frozen for up to 3 months.
Lemon Sandwich Cookies with Strawberry Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the lemon zest, vanilla extract, lemon extract, and the egg to the butter mixture and mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Scoop tablespoon-sized amounts of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool completely.
- In a mixing bowl, beat the softened butter until smooth.
- Puree the cored strawberries and add to the butter.
- Slowly mix in the powdered sugar, one cup at a time, and add the salt.
- If the frosting is too thick, add the heavy cream as needed until you reach a spreadable consistency.
- Take one cookie, spread a generous amount of the strawberry frosting on the bottom, and place another cookie on top to make a sandwich. Repeat with the remaining cookies.