Description
Lemon Sandwich Cookies with Strawberry Frosting bring zesty sunshine right to your plate, creating delightful treats that dance between tangy and sweet. Bake these charming little cookies when craving a delicate dessert that connects perfectly with afternoon tea or a casual gathering with friends.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
Supporting Ingredients:
- 2 lemons (zest)
- 1 tablespoon fresh lemon juice
- ¼ cup freeze-dried strawberries, ground to a powder
- 1 tablespoon milk
Flavor Enhancers:
- ½ teaspoon vanilla extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Cream 1 cup unsalted butter with ¾ cup powdered sugar until smooth and airy. The mixture should look pale and fluffy when your mixer reaches the perfect consistency.
- Incorporate zest from 2 whole lemons, 1 tablespoon fresh lemon juice, and ½ teaspoon vanilla extract into the butter mixture. Mix until completely blended.
- Gradually fold 2 cups all-purpose flour and ¼ teaspoon salt into the dough. Blend until a soft, cohesive dough forms that pulls away from the sides of your mixing bowl.
- Separate the dough into two equal disks. Wrap each tightly in plastic wrap and refrigerate for exactly 60 minutes. Your dough needs to firm up for easy rolling.
- Dust your countertop with flour. Roll each dough disk to ¼-inch thickness using gentle, even pressure. Cut rounds with a 2-inch cookie cutter.
- Arrange cookie rounds on a parchment-lined baking sheet, spacing them 1 inch apart. Bake at 350°F for precisely 9 minutes until edges turn light golden.
- Allow cookies to cool completely on a wire rack for 30 minutes. They must be room temperature before filling.
- Beat ½ cup softened butter until creamy. Add 2 cups powdered sugar, ¼ cup ground freeze-dried strawberries, 1 tablespoon milk, and ½ teaspoon vanilla extract.
- Whip frosting until it becomes light and fluffy. If too thick, add ½ teaspoon milk increments until spreadable.
- Spread 1 teaspoon strawberry frosting on the flat side of half the cookies. Gently sandwich with remaining cookies, pressing lightly to secure.
Notes
- Toast the almond flour briefly before mixing to enhance its nutty flavor and reduce raw taste.
- Chill the dough for 30 minutes to prevent spreading and create a more structured cookie.
- Roll cookie dough between parchment paper to prevent sticking and ensure even thickness.
- For dairy-free version, swap butter with coconut oil and use plant-based cream cheese in frosting.
- Prep Time: 1 hour 20 minutes
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 260 kcal
- Sugar: 23 g
- Sodium: 70 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 35 mg