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
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
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Freeze Dried Strawberries
Organic Lemon
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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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