I’m combining bright, citrusy cookies with a silky, berry-filled frosting to create these delightful Lemon Sandwich Cookies with Strawberry Frosting. Each cookie sandwich delivers soft, chewy texture and the perfect balance of tang and sweetness, making them a lovely spring or summer treat—or anytime I’m craving a little sunshine in dessert form.
Why You’ll Love This Recipe
I love how the lemon cookies come out soft and tender with that unmistakable zing of lemon zest and extract. The real strawberry reduction in the frosting adds natural flavor and beautiful color without artificial ingredients. Whether I use fresh strawberries or a shortcut with jam, the result is an irresistibly fruity and creamy filling. These cookie sandwiches are a showstopper, yet simple enough to make ahead and store.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lemon Cookies
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1¾ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 tablespoons lemon zest
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1 teaspoon vanilla extract
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1½ teaspoons lemon extract
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1 large egg, room temperature
Strawberry Frosting
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8 ounces strawberries, cored
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¾ cup unsalted butter, slightly softened
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3–4 cups powdered sugar
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¼ teaspoon salt
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1 tablespoon heavy cream (if needed)
directions
Make the cookies:
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I preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper.
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In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.
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In a separate large bowl, I beat the butter, sugar, and lemon zest until fluffy.
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I mix in the egg, vanilla extract, and lemon extract until smooth.
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On low speed, I beat the dry ingredients into the wet mixture in halves until fully combined.
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I form the dough into balls using about 1 to 1.5 tablespoons each and place them on the baking sheet.
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I bake one sheet at a time in the center of the oven for 9–11 minutes until just set.
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I cool the cookies on the tray for 10 minutes before transferring them to a wire rack.
Make the frosting:
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I puree the cored strawberries in a blender or food processor, then press the puree through a mesh sieve to remove seeds.
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I simmer the seedless puree in a saucepan over low-medium heat, stirring until it reduces to a jam-like consistency (about 10–20 minutes), then cool completely.
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Once cool, I beat the butter until smooth, then add 2 cups of powdered sugar and salt, mixing until creamy.
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I beat in 2 tablespoons of the strawberry reduction, then gradually add more powdered sugar and another tablespoon of puree as needed. I add cream to adjust consistency if the frosting gets too thick.
Assemble the cookies:
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Once the cookies are completely cooled, I spread or pipe frosting onto the bottom of one cookie and top with a second.
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I repeat with the remaining cookies to make 12 sandwich cookies total.
Servings and timing
This recipe makes 12 sandwich cookies.
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Prep Time: 45 minutes
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Cook Time: 10 minutes
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Cooling & Assembly Time: 1 hour 5 minutes
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Total Time: 2 hours
storage/reheating
I store the assembled cookies in an airtight container:
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At room temperature for up to 8 hours
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In the fridge for up to 4 days
Unfrosted cookies keep well at room temperature for 4 days. I let refrigerated cookies come to room temperature before serving for the best texture.
FAQs
1. Can I use lemon juice instead of lemon extract?
Yes—if I don’t have lemon extract, I substitute 1 tablespoon of fresh lemon juice. I avoid bottled juice, as it lacks brightness and freshness.
2. Can I use strawberry jam instead of fresh strawberries?
Absolutely—I replace the strawberry reduction with 2–3 tablespoons of high-quality strawberry jam or preserves for a shortcut.
3. Can I freeze these cookies?
I freeze the cookies without frosting, then thaw and assemble with fresh frosting later. The frosting itself doesn’t freeze as well once piped onto cookies.
4. How do I make the cookies spread more?
If mine stay too domed, I slightly flatten the dough balls before baking for wider, thinner cookies—ideal for sandwiching.
5. Can I make the frosting ahead of time?
Yes—I store the frosting in the fridge up to 3 days. I let it soften and rewhip it before assembling the sandwiches.
6. Can I use a different berry for the filling?
I’ve tried raspberries and blackberries—they both work well! I reduce and cool them just like the strawberries.
7. What’s the best way to ensure smooth frosting?
I sift the powdered sugar before mixing and make sure the strawberry puree is completely cool before adding to the butter.
8. Can I make the cookies dairy-free?
Yes—I use dairy-free butter and substitute the heavy cream with almond or oat milk for a dairy-free version.
9. How do I keep the cookies soft?
I store them in an airtight container with a slice of bread or apple to maintain softness if they’re sitting out for more than a day.
10. Can I pipe the frosting for a neater presentation?
Definitely—I use a piping bag with a round or star tip for cleaner edges and a bakery-style finish.
Conclusion
These Lemon Sandwich Cookies with Strawberry Frosting bring such fresh flavor and charm to the dessert table. I love the chewy lemon cookies paired with vibrant berry buttercream—it’s a combo that never fails to impress. Whether I’m making these for a spring brunch or just to satisfy a craving, they’re as delightful to look at as they are to eat.
Print
Lemon Sandwich Cookies with Strawberry Frosting
- Total Time: 2 hours
- Yield: 12 sandwich cookies
- Diet: Vegetarian
Description
These soft and chewy lemon sandwich cookies are bursting with citrus flavor and filled with a luscious strawberry buttercream made from real berries. A perfect treat for spring or any time you’re craving a bright, fruity dessert!
Ingredients
For the Lemon Cookies:
1 ¾ cups all-purpose flour (219g)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter (112g), softened
1 cup granulated sugar (200g)
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 ½ teaspoons lemon extract
1 large egg, room temperature
For the Strawberry Frosting:
8 oz strawberries (226g), cored
¾ cup unsalted butter (168g), slightly softened
3–4 cups powdered sugar (330–440g)
¼ teaspoon salt
1 tablespoon heavy cream (if needed)
Instructions
Make the Cookies:
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Whisk flour, baking soda, baking powder, and salt in a bowl.
In a large bowl, beat butter, sugar, and lemon zest until fluffy.
Beat in egg, vanilla, and lemon extract until smooth.
Slowly add dry ingredients to wet, mixing until combined.
Form dough into balls (1–1.5 tablespoons each), place on baking sheet.
Bake 9–11 minutes until tops are just set. Cool completely.
Make the Strawberry Frosting:
Puree strawberries, then strain to remove seeds.
Simmer puree in a saucepan over medium heat until thick like jam (10–20 mins). Cool completely.
Beat butter until smooth. Add 2 cups powdered sugar and salt, mix well.
Add 2 tbsp cooled strawberry reduction and mix.
Add remaining sugar gradually with more puree, and cream if needed.
Assemble Cookies:
Once cookies are fully cooled, spread frosting on the bottom of one and top with another. Press gently.
Repeat with all cookies.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
