Print

Lemon strawberry cheesecake sandwich cookies Recipe

Lemon strawberry cheesecake sandwich cookies Recipe
Print Recipe

★★★★★

5 from 30 reviews

These lemon strawberry cheesecake sandwich cookies are a delightful blend of tangy lemon-flavored buttery cookies and creamy strawberry cheesecake filling. Perfectly sweet and bursting with fresh citrus and berry flavors, these treats are ideal for parties, afternoon snacks, or any time you crave a refreshing yet indulgent dessert.

Ingredients

Scale

For the Cookies

  • 1 stick unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2–4 drops lemon oil (LorAnn oils recommended)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup granulated sugar (for coating the cookies)

For the Filling

  • 13 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • 9 oz cream cheese (at room temperature)
  • 1/4 cup freeze-dried strawberry powder (plus more to taste)

Instructions

  1. Prepare the cookies: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats to ensure non-stick surfaces.
  2. Mix dough: In a large bowl, combine softened butter and granulated sugar. Beat until creamy. Whisk in the egg, lemon zest, lemon oil, vanilla extract, and sea salt, mixing until combined. Gradually add the flour and sprinkle baking powder over it. Mix until the dough is smooth and soft with no dry patches.
  3. Shape cookies: Divide the dough into 28 pieces and roll each into a ball. Roll each ball in granulated sugar to coat, then place on the baking sheets. Flatten each ball into a medallion about 1/4 inch thick, shaping the edges for perfect circles since the dough is soft.
  4. Bake cookies: Bake for 8-9 minutes until golden brown around the edges. Remove from the oven and allow cookies to cool completely on a wire rack.
  5. Make filling: Beat softened butter and powdered sugar in a medium bowl until creamy and smooth. Add the cream cheese and whisk until fully blended. Stir in the strawberry powder and adjust sweetness or strawberry flavor to taste.
  6. Chill filling: Cover the filling and refrigerate for 1-2 hours, or overnight, to allow it to set and harden for easier assembly.
  7. Assemble sandwich cookies: Using an ice cream scoop or spoon, place a heaping tablespoon of filling on half of the cooled cookies. Top each with another cookie and gently press together until the filling slightly oozes out the sides.
  8. Finish and chill: Clean off any excess filling from the edges with a knife or spatula. Optionally, sprinkle sandwich edges with additional strawberry powder for decoration. Refrigerate the assembled sandwiches until ready to serve.
  9. Serving and storage: Allow sandwiches to sit at room temperature for 15-30 minutes before serving for optimal flavor and texture. Store leftover cookies in the refrigerator and consume within 2-3 days for freshness.

Notes

  • Adjust lemon oil quantity based on your preference for lemon intensity—start with 2 drops and add more if desired.
  • Using room temperature cream cheese and butter helps the filling whip up smoothly without lumps.
  • Freeze-dried strawberry powder can be found at specialty stores or online; it’s key for vibrant strawberry flavor without added moisture.
  • Cookies can be frozen after baking or after assembly. Thaw in the refrigerator before serving.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend, but note texture may vary slightly.

Nutrition

Keywords: lemon cookies, strawberry cheesecake filling, sandwich cookies, fruity cheesecake cookies, lemon strawberry dessert

Find it online: https://platedbyemma.com/lemon-strawberry-cheesecake-sandwich-cookies-recipe/