These lemon sandwich cookies with strawberry frosting are soft, chewy, and full of bright flavor. Two tender lemon cookies are sandwiched around a strawberry buttercream made with real berries — perfect for spring! 
I love the contrast between tart lemon and sweet strawberry, and this recipe captures that pairing perfectly. The cookies are intentionally soft and chewy so they make excellent sandwich cookies. Lemon zest and lemon extract provide a bright, consistent lemon flavor without changing the dough’s texture the way extra liquid would. The strawberry buttercream, made from real reduced strawberries, adds a fresh, fruity balance to the citrus notes.
For the Lemon Cookies
The lemon cookie dough is adapted from a lemon sugar cookie base but adjusted to stay softer and chewier for sandwiching. The lemon flavor comes from lemon zest and lemon extract. Lemon extract is concentrated, so you get lemon flavor without adding excess liquid that would change the cookie texture. If you don’t have lemon extract, the recipe includes an option to substitute 1 tablespoon of fresh lemon juice, though the flavor will be a bit less pronounced. 
For the Strawberry Frosting
The strawberry frosting uses real strawberries for the best fresh flavor. Core the berries and puree them in a food processor or blender, then (optionally) strain to remove seeds. Simmer the puree gently until it thickens into a jam-like consistency and deepens in color — this concentrates the flavor and reduces water content so the frosting won’t be runny. Once the reduced puree is fully cooled, beat it with butter, powdered sugar, and a pinch of salt to make the buttercream. If you want a more vivid color, a tiny drop of red food coloring can be added, but it’s not necessary.
Baking Tips & Tricks
- Measure flour accurately to avoid dry, dense cookies — use a kitchen scale (grams preferred). If using cups, whisk the flour, spoon it into the measuring cup, and level it off.
- Use a cookie scoop to portion dough for uniform cookies. Matching sizes is key for neat sandwiches.
- Short on time? Substitute 3 tablespoons of good-quality strawberry jam for the reduced puree to skip pureeing and simmering.
- Let the reduced strawberry puree cool completely before adding to buttercream. If warm, it will melt the butter and thin the frosting.
- Prepare and cool the reduced puree before making the cookies so it has time to reach room temperature or chill in the fridge.
- If you prefer, you can make a vanilla or lemon buttercream instead of strawberry. For a simple vanilla buttercream: 3/4 cup unsalted butter, 2–3 cups powdered sugar, 1/4 teaspoon salt, and 1 tablespoon cream (or 1 tablespoon fresh lemon juice for a lemon buttercream).
Two soft lemon cookies filled with sweet strawberry frosting — a simple, lovely treat. If you enjoy lemon and berry combinations, you’ll also like other lemon-and-berry recipes.
Lemon Sandwich Cookies with Strawberry Frosting
Fiona Dowling
Equipment
- Cookie sheets
Ingredients
Lemon Cookies
- 1 3/4 cup all-purpose flour (219 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened but not melting
- 1 cup granulated sugar (200 grams)
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons lemon extract (or 1 tablespoon fresh lemon juice)
- 1 large egg, room temperature
Strawberry Frosting
- 8 ounces strawberries (226 grams), cored
- 3/4 cup unsalted butter (168 grams), slightly softened but not melting
- 3–4 cups powdered sugar (330–440 grams)
- 1/4 teaspoon salt
- 1 tablespoon heavy cream (15 ml), if needed
Instructions
Lemon Cookies
- Preheat oven to 350°F (180°C). Line cookie sheets with parchment or silicone mats.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat butter, sugar, and lemon zest until fluffy; sugar granules may still be visible.
- Beat in the egg, vanilla extract, and lemon extract until combined and smooth.
- With the mixer on low, add the flour mixture a little at a time until fully incorporated.
- Scoop dough into balls about 1 to 1.5 tablespoons each (slightly smaller than a golf ball). Use a cookie scoop for uniform size. Flatten slightly if you want a wider cookie.
- Bake one sheet at a time in the center of the oven for 9–11 minutes, until the tops are just set. Yield: about 24 cookies (12 sandwiches).
- Let cookies cool on the sheet for at least 10 minutes before transferring to a rack to cool completely.
Strawberry Frosting
- Core strawberries and puree in a food processor or blender until smooth.
- Optionally press the puree through a fine sieve to remove seeds, using the back of a spoon to help.
- Simmer the seedless puree in a small saucepan over low–medium heat, stirring gently, until it reduces to a jam-like thickness and deep red color (10–20 minutes). Avoid a rapid boil to prevent burning.
- Remove from heat and cool the reduced puree completely. You can transfer it to a bowl and chill to speed cooling.
- In a large bowl, beat the butter until smooth. Add 2 cups powdered sugar and the salt, starting on low speed and increasing to medium until combined.
- Beat in 2 tablespoons of the cooled reduced strawberry puree until incorporated.
- Add remaining powdered sugar about 1/2 cup at a time, and add 1 more tablespoon of reduced puree as you go. If the frosting is too thick, beat in up to 1 tablespoon heavy cream to loosen and reduce sweetness.
Assembling the Cookies
- When cookies are completely cool, spread strawberry frosting on the bottom of one cookie, top with a second cookie, and press gently to sandwich. Repeat for remaining cookies.
Notes
- Lemon extract: Available in the baking aisle; substitute with 1 tablespoon fresh lemon juice if needed (do not use bottled lemon juice).
- Shortcut for strawberries: Use 2–3 tablespoons high-quality strawberry jam or preserves instead of making reduced puree to save time.
- Storage: Store assembled cookies in an airtight container at room temperature for up to 8 hours or in the refrigerator for up to 4 days. Unfrosted cookies keep at room temperature for up to 4 days.
- Nutrition: Nutrition facts are estimates per 1 cookie sandwich, assuming 12 evenly sized sandwiches and all frosting used.