If you’re seeking a delightful twist on classic cookies that bursts with fresh, zesty flavor combined with creamy sweetness, you’re going to love this Lemon Strawberry Cheesecake Sandwich Cookies Recipe. These cookies are a tender lemon-infused shortbread sandwiching a luscious cream cheese and strawberry filling that’s truly irresistible. Whether you want a fancy treat for a party or a special everyday indulgence, these sandwich cookies bring a perfect balance of tang and sweetness wrapped up in a beautiful, handheld bite.
Ingredients You’ll Need
Each ingredient in this Lemon Strawberry Cheesecake Sandwich Cookies Recipe has a special role, coming together to create impeccable taste, texture, and visual appeal. From the citrus punch of lemon zest to the creamy tang of cream cheese, these simple but essential staples turn ordinary cookies into something spectacular.
- All-purpose flour: The base that gives the cookies structure and tenderness.
- Baking powder and baking soda: These leavening agents help the cookies rise just enough to be soft and delicate.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Provides richness and moistness, making every bite melt in your mouth.
- Granulated sugar: Sweetens the dough and helps with slight crisp edges.
- Egg: Binds everything together and adds moisture.
- Vanilla extract: Adds a warm, aromatic note that complements the tangy lemon.
- Lemon zest and fresh lemon juice: The stars of this recipe, giving vibrant citrus flavor and brightness.
- Yellow food coloring (optional): For that sunny, cheerful look to match the flavor.
- Cream cheese: The rich base for the cheesecake filling, delivering creamy indulgence.
- Powdered sugar: Sweetens the filling to perfect cheesecake sweetness.
- Strawberry jam or preserves: Adds a fruity sweetness and gorgeous color in the center.
- Freeze-dried strawberries, powdered (optional): A boost of strawberry flavor and a pop of pretty pink flecks in the filling.
How to Make Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by whisking together your dry ingredients — all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter with granulated sugar until light and fluffy. Beat in the egg, vanilla, lemon zest, and fresh lemon juice until everything is combined. Slowly mix in your dry ingredients, forming a smooth dough that’s fragrant with lemon. If you want that bright yellow color, now’s the time to add a few drops of food coloring for a vibrant appearance that looks as good as it tastes.
Step 2: Chill and Shape the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll out without sticking or spreading too much during baking. Once chilled, roll the dough out on a floured surface to about 1/4 inch thick. Use a round cookie cutter to stamp out cookies, then place them spaced on a baking sheet lined with parchment paper. This step ensures even shapes that will pair up perfectly in your sandwich cookies.
Step 3: Bake the Cookies
Bake the cookies in a preheated oven at 350°F (175°C) for about 10 to 12 minutes or until the edges just start to turn golden. Avoid over-baking to keep them tender rather than crisp. Once baked, transfer the cookies to a wire rack to cool completely — crucial so the filling doesn’t melt when spread later on.
Step 4: Make the Cheesecake Filling
In a medium bowl, beat together the softened cream cheese and butter until creamy and smooth. Add vanilla extract and powdered sugar, continuing to beat until light and fluffy. For an extra strawberry punch and pretty speckles, gently fold in the freeze-dried strawberry powder if you are using it. This filling is luscious and slightly tangy, perfectly balancing the lemon cookie exterior.
Step 5: Assemble the Sandwich Cookies
Spread a thin layer of strawberry jam onto the flat side of half the cooled cookies. Then generously pipe or spoon the cheesecake filling over the jam. Top each with a remaining cookie to create a delightful sandwich. Press together gently to adhere, but not so hard that the filling squeezes out. These beauties hold together well and look so inviting stacked on a pretty plate.
How to Serve Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Garnishes
To elevate these sandwich cookies even further, consider dusting the tops lightly with powdered sugar or decorating with a tiny fresh strawberry slice for a stunning presentation. A drizzle of lemon glaze or a sprinkle of freeze-dried strawberry powder can add irresistible appeal and an extra flavor kick.
Side Dishes
These cookies pair beautifully with hot beverages like tea or coffee, as well as a glass of cold milk or sparkling lemonade. For a fun treat, serve alongside a fresh fruit salad with berries and citrus slices to echo those bright flavors.
Creative Ways to Present
Instead of traditional sandwich form, try stacking the cookies with layers of cream filling in between for a mini layered dessert. Or serve on a dessert platter with edible flowers for a festive gathering. Wrapped individually in clear cellophane and tied with a ribbon, these cookies also make charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Strawberry Cheesecake Sandwich Cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture. For longer storage, refrigeration is best to keep the cream cheese filling fresh — just allow cookies to come to room temperature before serving for best flavor.
Freezing
These cookies freeze wonderfully. Arrange them in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe container or bag, separating layers with parchment paper. They’ll keep for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating
Because these are delicate sandwich cookies with cream cheese filling, avoid microwaving, which can change the texture. Instead, bring them to room temperature naturally after refrigeration or freezing for ideal taste and consistency.
FAQs
Can I use cream cheese frosting instead of making the filling from scratch?
You can, but the homemade cheesecake filling in the Lemon Strawberry Cheesecake Sandwich Cookies Recipe is lighter and more balanced in flavor. Cream cheese frosting is often sweeter and thicker, which might overpower the delicate lemon cookie.
Do I need to use fresh lemon juice or is bottled okay?
Fresh lemon juice brightens up the cookies with natural zestiness that bottled juice can’t quite match. For best flavor, fresh juice is highly recommended.
Can I substitute strawberry jam with fresh strawberries?
While fresh strawberries provide great natural flavor, jam or preserves offer a more concentrated sweetness and gooey texture that works better for sandwich cookies.
What if I don’t have freeze-dried strawberries?
Freeze-dried strawberry powder is optional but adds vibrant color and intensified flavor. You can skip it or finely chop fresh strawberries, though the texture and moisture levels will differ.
How do I make these cookies vegan or dairy-free?
Swapping butter and cream cheese for plant-based alternatives is possible, but it may affect texture and flavor. Use vegan butter and a dairy-free cream cheese substitute, and verify that ingredients like powdered sugar and jam meet your dietary preferences.
Final Thoughts
If you’re ready to treat yourself and impress loved ones with something both stunning and scrumptious, you can’t go wrong with the Lemon Strawberry Cheesecake Sandwich Cookies Recipe. The bright lemon, luscious cheesecake filling, and sweet strawberry layers make every bite pure joy. Give this recipe a whirl and enjoy the happy smiles that follow!
Print
Lemon Strawberry Cheesecake Sandwich Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Strawberry Cheesecake Sandwich Cookies are a delightful treat featuring soft, tangy lemon-flavored cookies sandwiched with a creamy cheesecake frosting swirled with strawberry jam and optional freeze-dried strawberries for an extra burst of flavor. Perfect for spring gatherings or as a refreshing dessert, these cookies combine vibrant citrus notes with sweet strawberry accents in a tender, buttery cookie base.
Ingredients
Cookie Dough
- 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
Cheesecake Frosting
- 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)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 3 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, lemon zest, and lemon juice until fully incorporated. Add yellow food coloring if using to enhance the lemon appearance.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a smooth dough forms. Avoid overmixing to keep cookies tender.
- Shape and Bake Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden but centers remain soft.
- Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Cheesecake Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add vanilla extract and gradually beat in powdered sugar until the frosting is fluffy and spreadable.
- Fold in Strawberry Flavor: Gently fold the strawberry jam and optional powdered freeze-dried strawberries into the frosting to create a marbled effect without fully blending.
- Assemble Cookies: Once cookies are completely cooled, spread or pipe a generous dollop of the strawberry cheesecake frosting onto the flat side of one cookie and sandwich with another to form pairs.
- Chill and Serve: For best texture, refrigerate the assembled sandwich cookies for at least 30 minutes to let the frosting set before serving.
Notes
- You can substitute fresh lemon juice with bottled if fresh is not available but fresh is recommended for best flavor.
- Adding a few drops of yellow food coloring enhances the lemon look but is optional.
- Freeze-dried strawberry powder adds intense flavor and color to the frosting but can be omitted.
- Make sure the cookies are fully cooled before frosting to prevent melting the cream cheese frosting.
- Store sandwich cookies in an airtight container in the refrigerator for up to 5 days.
