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Lemon Sandwich Cookies with Strawberry Frosting Recipe

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4.1 from 3 reviews

These Lemon Sandwich Cookies with Strawberry Frosting combine zesty lemon-flavored cookies with a rich and fruity strawberry frosting for a delightful treat. Perfect for gatherings or an indulgent snack, these sandwich cookies bake to a soft, slightly set texture and are filled with a luscious homemade strawberry buttercream that balances sweetness and tartness beautifully.

Ingredients

For the 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

For the Strawberry Frosting

  • 8 ounces strawberries (226 grams), cored
  • 3/4 cup unsalted butter (168 grams), slightly softened but not melting
  • 3-4 cups powdered sugar (330-440 grams)
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream (15 ml), optional, if frosting needs thinning

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until combined. Set this mixture aside.
  3. Cream Butter, Sugar, and Zest: In a large bowl, beat the softened butter, granulated sugar, and fresh lemon zest together until the mixture becomes fluffy but still has visible sugar granules.
  4. Add Egg and Extracts: Beat in the egg, vanilla extract, and lemon extract until fully incorporated and smooth without visible egg pieces.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture into the butter mixture. Start on low speed, adding half the flour mixture first, then the remainder, mixing until just combined.
  6. Form Cookie Dough Balls: Scoop dough into balls approximately 1 to 1.5 tablespoons each using a cookie scoop, about the size of slightly smaller than a golf ball.
  7. Bake the Cookies: Place cookie dough balls evenly on prepared baking sheets. Bake one sheet at a time in the center of the oven for 9-11 minutes or until the cookie tops look just set. If the cookies do not spread enough, flatten dough balls slightly before baking. This will yield about 24 cookies to make 12 sandwiches.
  8. Cool Cookies: Let the baked cookies cool on the baking sheet for at least 10 minutes to firm up before transferring them to a wire rack to cool completely.
  9. Prepare Strawberry Puree: Core the strawberries and pulse them in a food processor or blender until pureed. Press the puree through a metal sieve to remove seeds, using a spoon or spatula to push it through.
  10. Reduce Strawberry Puree: Pour the seedless puree into a small saucepan and heat it gently over low to medium heat, stirring often. Bring to a gentle boil and simmer until the mixture thickens into a jam-like consistency and deepens in color, about 10-20 minutes. Remove from heat and cool completely, speeding cooling by transferring to a bowl and refrigerating if desired.
  11. Make Frosting Base: In a large bowl, beat the slightly softened butter until smooth and creamy.
  12. Add Sugar and Salt: Gradually beat in 2 cups of powdered sugar and the 1/4 teaspoon of salt starting at low speed and increasing to medium speed to fully incorporate the ingredients.
  13. Incorporate Strawberry Puree: Add 2 tablespoons of the cooled strawberry reduction and beat until just mixed into the buttercream.
  14. Adjust Frosting Thickness: Continue adding the remaining powdered sugar about ½ cup at a time while mixing, incorporating 1 more tablespoon of strawberry puree with each addition. Add heavy cream as needed—up to 1 tablespoon—to thin the frosting and mellow sweetness.
  15. Assemble Cookies: Once the cookies are completely cooled, spread a generous amount of strawberry frosting onto the bottom of one cookie, then sandwich it with another cookie, gently pressing together. Repeat with remaining cookies until all are sandwiched.

Notes

  • Use room temperature egg for better incorporation into the batter.
  • Do not over-soften butter; it should be soft but not melting to avoid greasy dough.
  • If cookies don't spread during baking, flatten slightly before placing in the oven.
  • Make sure strawberry puree is fully cooled before adding to the buttercream to prevent melting the butter.
  • The frosting thickness can be adjusted by varying powdered sugar and cream quantities to preference.
  • Store assembled sandwich cookies in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
  • For a smoother frosting, you can sieve powdered sugar before mixing.

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