Strawberry Lemonade Sandwich Cookies
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!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Piping Bag
- Ateco Tip #864
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 each prepared baking sheet, you'll have 12 cookies per sheet. 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.
Notes
Tips
- Always weigh ingredients for the best results.
- 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 (also delicious)!
- Sifting powdered sugar is key for smooth buttercream filling, so sifting is a must!
- If you want to use a cream cheese frosting instead, try my lemon version of Easy Homemade Cream Cheese Frosting.
- You don't need to pipe the filling with a decorating tip, this part is optional. You can use a piping bag without a tip or even a spoon a dollop of frosting on top of the cookie and sandwich together. Or use a butter knife to add frosting onto the edge of the cookie and sandwich together. They don't be a pretty, but it works!
- Make sure to store these in a cool, dry place so they stay crispy. You can also store them in the refrigerator so they last longer.
- 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
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