Mimi's Organic Eats » Cookie Recipes » Strawberry Lemonade Sandwich Cookies

Strawberry Lemonade Sandwich Cookies

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.

strawberry lemonade sandwich cookies

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!

strawberry lemonade sandwich cookies

Ingredients for Strawberry Lemonade Sandwich Cookies

Organic Valley Salted Butter

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

Wholesome Organic Cane Sugar

strawberry lemonade sandwich cookies

Tools Needed

Digital Food Scale

Stand Mixer

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)

Piping Bags

Ateco Tip #864

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strawberry lemonade sandwich cookies

How to Make Strawberry Lemonade Sandwich Cookies

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.

strawberry lemonade sandwich cookies
strawberry lemonade sandwich cookies
strawberry lemonade sandwich cookies

Tips for Strawberry Lemonade Sandwich Cookies

• 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!

strawberry lemonade sandwich cookies

FAQ's

Can I use fresh strawberries?

No, fresh strawberries won’t work in this recipe because they have so much moisture. So freeze dried strawberries are best!

Can I used unsalted butter?

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.

Do I need a decorating tip?

No, feel free to skip the tip if you don’t have one! The decorating tip is just that, purely decorative.

How should I store these?

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.

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

strawberry lemonade sandwich cookies

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strawberry lemonade sandwich cookies

Strawberry Lemonade Sandwich Cookies

Mimi Council
The best lemon sandwich cookies are these Strawberry Lemonade Sandwich Cookies made with strawberry shortbread cookies and fresh lemon buttercream. You will love this spring cookie recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Makes 12 sandwich cookies
Calories 483 kcal

Ingredients
 
 

Dough

Filling

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

YouTube video

Notes

High Altitude – Bake at 350°F for 15 to 18 minutes minutes or until golden brown on the bottoms and edges.

Nutrition

Calories: 483kcalCarbohydrates: 59gProtein: 3gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 71mgSodium: 214mgPotassium: 72mgFiber: 1gSugar: 41gVitamin A: 826IUVitamin C: 33mgCalcium: 13mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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