Name: Lemon Sandwich Cookies with Strawberry Frosting
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: For the Lemon Cookies:; 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tbsp lemon zest; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 2 ¾ cups all-purpose flour; ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; For the Strawberry Frosting:; ½ cup (1 stick) unsalted butter, softened; 2 cups powdered sugar; 3–4 tbsp freeze-dried strawberries, finely ground; 1–2 tbsp milk or heavy cream; ½ tsp vanilla extract; Pinch of salt

Why You’ll Love This Recipe

The lemon cookies are soft, tender, and full of bright citrus flavor.
The strawberry frosting is creamy, naturally fruity, and perfectly sweet.
These sandwich cookies are visually appealing and perfect for special occasions.
Easy to make with simple ingredients.
You can make them ahead and store them for days without losing quality.
Great for gifting or party trays.
Kid-friendly and adult-approved.
Customizable with other flavors or fillings.
Made without artificial flavors.
Ideal for spring, summer, or festive holidays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Lemon zest
Fresh lemon juice
Vanilla extract

For the Strawberry Frosting:

Unsalted butter
Powdered sugar
Freeze-dried strawberries
Heavy cream or milk
Vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Scoop small amounts of dough (about 1 tablespoon) and roll into balls. Place on the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely.
For the frosting, blend freeze-dried strawberries into a fine powder using a food processor.
In a bowl, beat butter until smooth, then add powdered sugar, strawberry powder, vanilla extract, and cream. Beat until light and fluffy.
Once cookies are cooled, spread or pipe strawberry frosting on the flat side of one cookie, then top with another to make a sandwich.

Servings and timing

This recipe makes approximately 18–20 sandwich cookies.
Preparation time: 20 minutes
Cook time: 10–12 minutes
Cooling and assembly time: 30 minutes
Total time: Around 1 hour

Variations

Swap the strawberry frosting for raspberry, blueberry, or blackberry for a different fruity twist.
Use orange or lime zest instead of lemon for a different citrus base.
Add a pinch of cardamom or ginger to the cookie dough for a spiced flavor.
Fill with cream cheese frosting or lemon curd for a tangier option.
Dip half of each cookie sandwich in melted white chocolate for a decorative touch.

Storage/Reheating

Store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze the unassembled cookies and frosting separately for up to 2 months. Thaw at room temperature before assembling.

Avoid microwaving the cookies to reheat, as it can melt the frosting. If you’d like to serve them slightly warm, let them sit out at room temperature for 15–20 minutes before serving.

FAQs

How do I keep the cookies from spreading too much during baking?

Chilling the dough for 20–30 minutes before baking helps reduce spreading and keeps the cookies thicker and softer.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

What can I use if I don’t have freeze-dried strawberries?

You can use strawberry jam, but the frosting will be less stable and may need to be refrigerated.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and store it in the refrigerator, tightly wrapped.

Can I use a different type of flour?

All-purpose flour works best for the right texture. Substituting with almond or gluten-free flour may require adjustments.

How do I get the frosting to hold its shape?

Use cold butter and beat it well with the powdered sugar. Adjust the cream or milk to achieve the desired consistency.

Are these cookies freezer-friendly?

Yes, you can freeze both the cookies and the frosting separately. Assemble after thawing for best results.

Can I add food coloring to the frosting?

Yes, but the freeze-dried strawberries typically give it a natural pink color.

Can I use store-bought frosting?

You can, but homemade strawberry frosting offers a fresher flavor and better texture.

Can I double the recipe?

Absolutely. This recipe can be easily doubled to make a larger batch for parties or gifting.

Conclusion

Lemon sandwich cookies with strawberry frosting are a refreshing and delightful dessert that’s as lovely to look at as it is to eat. With zesty citrus, sweet strawberry cream, and a soft, buttery texture, these cookies are perfect for any occasion. Whether you’re making them for a gathering or just treating yourself, this recipe is sure to become a favorite in your baking repertoire.