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
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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.