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
