I grew up with porch swings, sun-warmed jars of lemonade, and a plate of little sandwich cookies passed around at family gatherings. These lemon sandwich cookies with strawberry frosting are the kind of treat that makes you pause, breathe in the citrus and berry-sweet air, and feel at home.
Why make this recipe
Because it’s simple, small-batch comfort — bright lemon-scented cookies sandwiching a soft, summery strawberry frosting. They’re the kind of cookies that remind you of Sunday afternoons and secret recipes whispered from one generation to the next.
How to make Lemon Sandwich Cookies with Strawberry Frosting
Ingredients:
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons lemon extract
- 1 large egg
- 8 ounces strawberries, cored
- 3/4 cup unsalted butter, slightly softened
- 3-4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon heavy cream, if needed
Directions:
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the 1/2 cup softened butter, sugar, and lemon zest until fluffy and bright.
- Beat in the egg, vanilla extract, and lemon extract until just combined.
- Gradually beat in the flour mixture until a soft dough forms.
- Form dough into small balls (about 1 to 1 1/2 tablespoons each) and place on prepared sheets. Bake 9–11 minutes, until edges are set and bottoms are lightly golden. Cool on the cookie sheet for 10 minutes, then transfer to a rack to finish cooling.
- For the frosting, puree the cored strawberries and strain to remove seeds. Place the puree in a small saucepan and simmer gently until it reduces and thickens — this concentrates the flavor and keeps the frosting from being too watery. Let it cool completely.
- Beat the 3/4 cup slightly softened butter until smooth, then add powdered sugar a cup at a time, the cooled strawberry reduction, and the 1/4 teaspoon salt. Add heavy cream if needed to reach a spreadable consistency.
- Spread a generous spoonful of strawberry frosting on the flat side of one cookie, then top with another to form a sandwich. Press gently so the frosting reaches the edges.
How to serve Lemon Sandwich Cookies with Strawberry Frosting
Arrange them on a pretty plate with a doily or a simple linen napkin. They make a sweet afterschool snack, a lovely addition to a tea tray, or a thoughtful homemade gift tucked into a tin. Serve with a glass of cold milk or a cup of chamomile tea for the full cozy effect.
How to store Lemon Sandwich Cookies with Strawberry Frosting
Store in an airtight container in the refrigerator for up to 4 days — the fruit frosting is fresh, so a little chill helps. Let them sit at room temperature for 10–15 minutes before serving so the butter softens and the flavors bloom. You can also freeze the unfrosted cookies for up to 2 months; thaw and frost when you’re ready.
Tips to make Lemon Sandwich Cookies with Strawberry Frosting
- Zest your lemons before juicing so you don’t waste any bright flavor. Use only the yellow part of the peel for the best taste.
- Reduce the strawberry puree slowly — too high a heat burns the fruit and dulls the sweetness.
- If your frosting seems thin, add more powdered sugar a little at a time; if it’s too stiff, thin with a teaspoon of heavy cream.
- For even cookies, scoop dough with a small cookie scoop and roll gently between your palms.
- Let cookies cool completely before frosting to avoid melting the strawberry filling.
Variations (if any)
- Lemon curd filling: Swap the strawberry frosting for a dollop of tart lemon curd for a different kind of sunshine.
- Vanilla buttercream: Replace the strawberry puree with vanilla and a bit of lemon zest for a classic twist.
- Mini version: Make smaller cookies for bite-sized tea sandwich cookies — bake just a few minutes less.
FAQs
Q: Can I use frozen strawberries for the frosting?
A: Yes. Thaw and drain them first, then puree and reduce as directed. Frozen strawberries can be a bit juicier, so you may need to simmer a little longer to thicken.
Q: Can I make the dough ahead of time?
A: Absolutely. You can chill the dough wrapped in plastic for up to 48 hours or freeze it for up to a month. Thaw in the refrigerator before baking.
Q: My frosting is too watery. How can I fix it?
A: Slowly simmer the strawberry puree longer to evaporate excess moisture, or add more powdered sugar to the butter mixture until the frosting thickens. A little chill in the fridge also helps firm it up.
Q: Are these cookies kid-friendly to make with children?
A: Yes — measuring, zesting (with supervision), and shaping the dough are all great little helper tasks. Let kids spread the frosting for a hands-on finish.
Q: Can I make these gluten-free?
A: You can substitute a one-to-one gluten-free flour blend, but textures may vary. Chill the dough slightly before baking to help maintain shape.
Conclusion
If you’d like a small-batch take on these bright flavors, I found a lovely riff in this Small-batch Lemon Sugar Cookies With Strawberry Frosting that’s handy for fewer cookies. For another comforting version and step-by-step photos, take a peek at this Lemon Sandwich Cookies with Strawberry Frosting – Just so Tasty recipe.
There’s something gentle and generous about sharing a plate of simple cookies. Make a batch, call someone over, and let the kitchen fill with laughter and the scent of lemon and strawberries — that’s the sort of memory these little sandwiches were made to make.
Lemon Sandwich Cookies with Strawberry Frosting
Ingredients
Method
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the 1/2 cup softened butter, sugar, and lemon zest until fluffy and bright.
- Beat in the egg, vanilla extract, and lemon extract until just combined.
- Gradually beat in the flour mixture until a soft dough forms.
- Form dough into small balls (about 1 to 1 1/2 tablespoons each) and place on prepared sheets.
- Bake 9–11 minutes, until edges are set and bottoms are lightly golden.
- Cool on the cookie sheet for 10 minutes, then transfer to a rack to finish cooling.
- Puree the cored strawberries and strain to remove seeds.
- Place the puree in a small saucepan and simmer gently until it reduces and thickens. Let it cool completely.
- Beat the 3/4 cup slightly softened butter until smooth, then add powdered sugar a cup at a time, the cooled strawberry reduction, and 1/4 teaspoon salt.
- Add heavy cream if needed to reach a spreadable consistency.
- Spread a generous spoonful of strawberry frosting on the flat side of one cookie, then top with another to form a sandwich.
- Press gently so the frosting reaches the edges.