Strawberry Lemonade Sandwich Cookies
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Buttery and sweet strawberry shortbread cookies are filled with lemon buttercream filling. These Strawberry Lemonade Sandwich Cookies are the best lemon sandwich cookies!
If you love sandwich cookies as much as I do, be sure to check out some of my other favorites like Soft Baked Snickerdoodle Sandwich Cookies, Chocolate Lemon Poppy Sandwich Cookies, or Caramel Spritz Sandwich Cookies.
Table of Contents
Strawberry Lemonade Sandwich Cookies are a delightful combination of sweet and tart, perfect for any occasion. These cookies start with strawberry shortbread cookies and are filled with a zesty lemon buttercream. The vibrant pink comes naturally from using freeze dried strawberries!
These are probably the best lemon sandwich cookies I've made recently and I'm obsessed! My shortbread cookies are a favorite of mine because they are naturally eggless, have minimal ingredients, and have an amazing texture of buttery, crisp, and sweet. Combined with a fresh lemon filling and these cookies just make you feel like spring is here!
Why You'll Love This Recipe
Spring Flavors: This spring cookie recipe is full of fruity flavors. Buttery and crisp strawberry shortbread cookies are filled with lemon filling for a spring cookie recipe that’s fruity and delicious!
Light & Sweet: These are the best lemon sandwich cookies because they are light and sweet. The strawberry shortbread cookies are filled with lemon buttercream filling for a spring cookie recipe that has a light and sweet flavor profile.
Naturally Eggless: This recipe for Strawberry Lemonade Sandwich Cookies is naturally eggless. The cookies are shortbread so they’re buttery and crisp, similar to Oreos, and they’re are naturally eggless!
Ingredients
- Butter: I use Organic Valley Salted Butter. Because butter is such a big part of these cookies, be sure to use a high quality butter that you like.
- Powdered Sugar: I use organic powdered sugar in the cookies and in the filling.
- Vanilla Extract: My favorite is Simply Organic.
- All Purpose Flour: I use Cairnspring Mills, which is my fave!
- Freeze Dried Strawberries: These cookies are made with organic freeze dried strawberries. This allows them to get flavor and color without excess moisture. You don't want to use fresh strawberries in this recipe.
- Lemon: I use an organic lemon in the filling to create the flavor. If you don't have a lemon, you could use a lemon extract or flavoring too. Start with 1/2 teaspoon and taste, add more to your liking if you're going that route.
- Cane Sugar: I dust these cookies with a bit of organic cane sugar after they come out of the oven. Doing this immediately after baking allows the cane sugar to stick to the hot cookies. This also creates a nice texture! This part is option, feel free to skip it if you prefer.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: You'll need a stand mixer (or hand mixer to make this recipe).
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I use nontoxic parchment paper as I think cookies bake best with it!
- Piping Bag: If you want to pipe the filling onto the cookies for a pretty presentation, you'll need a piping bag. You can also do without and just add a dollop of filling onto the cookies with a butter knife or spoon if you don't have a piping bag.
- Decorating Tip: I use Ateco tip #864, but any start tip will work!
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Add the flour and freeze dried strawberries into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
Using your hands, form the dough into 24 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 2-inches in diameter.
Step 3
Bake for 18 to 21 minutes or until golden brown on the bottoms and edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Step 4
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, zest of half a lemon, and the juice of half a lemon, and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with Ateco tip #864.
Step 5
Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.
Baker's Tips
- Make sure your butter is soft, this is crucial for this recipe! I prefer to leave butter out on the counter to soften naturally. But if you have to microwave it, only do 10 second intervals to prevent portions of it melting.
- If you don’t have a lemon, you can substitute an orange for it and you have strawberry orange cookies!
- Sifting powdered sugar is key for smooth buttercream filling, so sifting is a must!
FAQ's
No, fresh strawberries won’t work in this recipe because they have so much moisture. So freeze dried strawberries are best!
Yes, if you only have unsalted butter, you can use that. If you do that be sure to add ½ teaspoon fine sea salt to the recipe.
No, feel free to skip the tip if you don’t have one! The decorating tip is just that, purely decorative.
These cookies are buttery and crisp, so they are best stored in a cool dry place. I leave these out on a plate on the counter for a few days while we eat them.
Craving More?
Strawberry Lemonade Sandwich Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 255 grams all purpose flour
- 30 grams freeze dried strawberries
- cane sugar
Filling
- 170 grams salted butter (softened)
- 340 grams powdered sugar (sifted)
- ½ lemon
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour and freeze dried strawberries into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 24 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 2-inches in diameter.
- Bake for 18 to 21 minutes or until golden brown on the bottoms and edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, zest of half a lemon, and the juice of half a lemon, and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with Ateco tip #864.
- Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.
- Store in a cool dry place, or in an airtight container for up to 7 days.
Video
Notes
Nutrition
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