Lemon strawberry cheesecake sandwich cookies are the ultimate dessert for those who love a mix of sweet, tangy, and creamy flavors. These cookies feature soft lemon-flavored cookies sandwiched with a luscious strawberry cheesecake filling, creating a treat that’s as elegant as it is delicious.
Why You’ll Love This Recipe
- Combines tangy lemon, sweet strawberry, and creamy cheesecake flavors.
- Perfect for special occasions, parties, or gifting.
- Soft, chewy cookies with a smooth and decadent filling.
- Easy to make with basic ingredients and simple techniques.
- A visually stunning dessert that’s sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Lemon Cookies:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Lemon zest
- Lemon juice
- Vanilla extract
For the Strawberry Cheesecake Filling:
- Cream cheese (softened)
- Powdered sugar
- Strawberry jam or preserves
- Vanilla extract
- Optional: freeze-dried strawberries (ground into powder for extra flavor)
Directions
- Prepare the Lemon Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your hand.
- Bake for 8–10 minutes, or until the edges are set. Let cool completely on wire racks.
- Make the Strawberry Cheesecake Filling:
- In a medium bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Mix in the strawberry jam and vanilla extract until fully incorporated. Add freeze-dried strawberry powder for extra flavor if desired.
- Transfer the filling to a piping bag or use a spoon for assembly.
- Assemble the Sandwich Cookies:
- Pair the lemon cookies by size and shape.
- Pipe or spoon the strawberry cheesecake filling onto the flat side of one cookie.
- Top with another cookie, pressing gently to create a sandwich.
Servings and Timing
- Servings: 12–15 sandwich cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Variations
- Chocolate drizzle: Drizzle the assembled cookies with melted white or dark chocolate for a decorative touch.
- Berry swaps: Use raspberry or blackberry jam instead of strawberry for a different flavor.
- Lemon glaze: Add a light lemon glaze to the cookies before sandwiching for extra zing.
- Dairy-free version: Use dairy-free cream cheese and butter for a lactose-free treat.
- Mini versions: Make smaller cookies for bite-sized sandwich treats.
Storage/Reheating
- Storage: Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cookies and filling separately for up to 3 months. Thaw before assembling.
- Reheating: These cookies are best enjoyed chilled and do not require reheating.
FAQs
1. Can I use store-bought cookies?
Yes, store-bought lemon cookies can save time, but homemade cookies provide the best flavor.
2. How do I prevent the cookies from spreading too much?
Chill the dough for 15–20 minutes before baking to help maintain their shape.
3. Can I make the filling ahead of time?
Yes, the filling can be made 1–2 days in advance and stored in the refrigerator.
4. Can I use fresh strawberries for the filling?
Fresh strawberries can be pureed and used, but they may thin out the filling. Adjust with extra powdered sugar if needed.
5. How do I achieve a vibrant strawberry flavor?
Adding freeze-dried strawberry powder enhances both the flavor and color.
6. Can I substitute lime for lemon?
Absolutely! Lime juice and zest can create a tropical variation.
7. Are these cookies suitable for gifting?
Yes, package them in decorative boxes or wrap them individually for a thoughtful gift.
8. How do I make the filling thicker?
Add more powdered sugar or chill the filling for 15 minutes before using.
9. Can I use whole wheat flour for the cookies?
Yes, but the texture will be slightly denser. You may need to adjust the liquid.
10. How long do these cookies stay fresh?
They’re best enjoyed within 3 days but can be stored in the refrigerator for up to 5 days.
Conclusion
Lemon strawberry cheesecake sandwich cookies are a delightful combination of tangy citrus, sweet berry, and creamy cheesecake flavors. With their elegant appearance and irresistible taste, they’re perfect for special occasions or as a decadent treat to share with loved ones. Try this recipe and enjoy these beautifully crafted cookies!
Print
Lemon Strawberry Cheesecake Sandwich Cookies
- Prep Time: 20 minutes (+30 minutes chilling)
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 sandwich cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These delightful sandwich cookies combine the bright zest of lemon cookies with a creamy strawberry cheesecake filling. They’re perfect for special occasions, tea parties, or a sweet treat anytime!
Ingredients
For the Lemon Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Optional: Yellow food coloring for a vibrant lemon look
For the Strawberry Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 tablespoons strawberry jam or preserves
- 2–3 tablespoons freeze-dried strawberries, powdered (optional, for extra flavor)
Instructions
- Prepare the Lemon Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Chill the dough in the refrigerator for at least 30 minutes.
- Bake the Lemon Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 10–12 minutes, or until the edges are set and the cookies are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberry Cheesecake Filling:
- In a medium bowl, beat the cream cheese and butter until smooth and creamy.
- Add the vanilla extract, powdered sugar, strawberry jam, and powdered freeze-dried strawberries (if using). Beat until well combined and fluffy.
- Assemble the Sandwich Cookies:
- Spread or pipe a generous layer of strawberry cheesecake filling onto the flat side of one cookie.
- Top with another cookie, pressing gently to form a sandwich. Repeat with the remaining cookies and filling.
- Serve and Enjoy:
- Chill the assembled cookies for 10–15 minutes to let the filling set. Serve at room temperature.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- For extra texture, roll the cookie dough balls in granulated sugar before baking.
- Swap the strawberry filling for raspberry or blueberry jam for a fun variation.