If you are craving something bright, fruity, and indulgently creamy, let me introduce you to the Lemon Strawberry Cheesecake Sandwich Cookies Recipe. This delightful treat combines zesty lemon cookies with a luscious strawberry cheesecake filling, creating a perfect balance of tangy citrus and sweet berry bliss. Every bite offers a tender cookie exterior giving way to a smooth, dreamy center, making these sandwich cookies a showstopper for any occasion or afternoon tea. Trust me, once you try this recipe, it will become your new favorite way to enjoy a fruity dessert with a twist of cheesecake charm.
Ingredients You’ll Need
Gathering simple yet quality ingredients is key to nailing this recipe’s perfect harmony of flavors and textures. Each item plays a crucial role, whether it’s the fresh lemon juice for zing, the buttery cookies for softness, or the tangy cream cheese filling studded with strawberry crunch.
- All-purpose flour: The foundation to give your cookies structure and the perfect tender crumb.
- Baking soda: Helps the cookies rise just enough for a light texture without puffing too much.
- Salt: Balances sweetness and enhances the lemon flavor beautifully.
- Unsalted butter (softened): Adds richness and ensures the cookies are melt-in-your-mouth soft.
- Granulated sugar: Sweetens the cookies, counteracting the tart lemon perfectly.
- Large egg: Binds ingredients together and contributes to the cookie’s tender texture.
- Fresh lemon juice: The star of the show, delivering fresh, bright citrus notes.
- Lemon zest: Boosts lemon aroma and adds little bursts of flavor with every bite.
- Vanilla extract: Rounds out the flavors, adding warmth behind the citrus punch.
- Cream cheese (softened): The creamy backbone of the filling, lending tang and richness.
- Powdered sugar: Sweetens and smooths the filling’s texture.
- Freeze-dried strawberries (finely crushed): Intense strawberry flavor and a pretty pink flecked look for the filling.
- Pinch of salt: Enhances the cheesecake filling’s flavor complexity.
How to Make Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Step 1: Prepare Your Lemon Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking. Whisk together the flour, baking soda, and salt in a medium bowl — this dry mix ensures the cookies have just the right structure and tender crumb.
Step 2: Cream Butter and Sugar
In a separate large bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy. This critical step traps air, lending the cookies their delicate texture and melt-away softness.
Step 3: Add the Wet Ingredients
Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract to your creamed butter and sugar. This powerful combo is what gives these cookies their bright citrusy character and depth of flavor.
Step 4: Combine Dry and Wet Ingredients
Gradually fold the flour mixture into the wet ingredients just until combined. Avoid overmixing so your cookies stay tender rather than tough.
Step 5: Shape and Bake Cookies
Scoop tablespoon-sized portions of dough and roll them into balls. Space them about 2 inches apart on your baking sheets, then gently flatten each with your palm to form discs. Bake for 10 to 12 minutes until the edges are set but the centers remain soft. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Prepare the Strawberry Cheesecake Filling
Beat softened cream cheese and butter until smooth and fluffy. Add powdered sugar, crushed freeze-dried strawberries, vanilla extract, and a pinch of salt. Mix until your filling is creamy and beautifully pink-speckled with strawberry pieces.
Step 7: Assemble the Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Once your cookies have fully cooled, pipe or spread the creamy strawberry cheesecake filling onto the flat side of half the cookies. Place the remaining cookies gently on top, creating delightful sandwich cookies. Chill them for 15 to 20 minutes to let the filling set for the best texture before enjoying.
How to Serve Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Garnishes
For a stunning presentation, sprinkle a little powdered sugar or finely grated lemon zest on top of your sandwich cookies. You can also add a delicate drizzle of melted white chocolate or garnish with tiny fresh strawberry slices for vibrant color and an extra touch of sweetness.
Side Dishes
Pair these sandwich cookies with a light cup of herbal tea, like chamomile or mint, which complements the fruity and citrus flavors without overwhelming them. A scoop of vanilla or strawberry ice cream alongside can also turn this treat into a more decadent dessert experience.
Creative Ways to Present
Try stacking your lemon strawberry cheesecake sandwich cookies on a tiered dessert stand for a party-ready look. Wrap individual cookies in clear cellophane and tie with a pastel ribbon to give as charming homemade gifts. You can even serve them with mini glasses of sparkling lemonade to echo the lemon notes and create a coordinated flavor adventure.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Strawberry Cheesecake Sandwich Cookies Recipe in an airtight container in the refrigerator for up to five days. Let them come to room temperature for a few minutes before serving so the cookies regain their soft, tender texture and the filling remains creamy.
Freezing
If you want to keep these delicious sandwiches longer, place them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag. They’ll keep well for up to two months. Thaw in the refrigerator before serving to maintain their perfect texture.
Reheating
Since these are sandwich cookies with a cream cheese filling, reheating isn’t necessary and can alter their texture. Instead, bring them to room temperature for the best eating experience, enjoying the contrast between the cool cheesecake filling and tender lemon cookies.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have more moisture, which could make the filling runny and too soft for sandwich cookies. Freeze-dried strawberries keep the filling firm and add concentrated flavor, so they’re the best choice here.
What if I don’t have lemon juice? Can I use lemon extract?
Lemon extract is more concentrated and less acidic than fresh lemon juice. You can use a few drops for additional lemon flavor but don’t skip the fresh juice entirely, as it provides crucial acidity and freshness to the cookies.
Can I make these gluten-free?
Yes, you can swap all-purpose flour for a gluten-free baking blend that measures 1:1. Just be sure the blend contains xanthan gum or a similar binding agent to help maintain cookie structure.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough for 10–15 minutes if it feels very soft. Also, flatten them gently; pressing too hard can cause spreading during baking.
Is there a way to make the filling more tart?
Absolutely! You can add a teaspoon of lemon juice or zest to the filling for an extra citrus punch that balances the sweetness with a lively tartness.
Final Thoughts
Whipping up this Lemon Strawberry Cheesecake Sandwich Cookies Recipe is like creating a moment of sunshine on your plate. These cookies blend zest, sweetness, and creamy indulgence in the most delightful way that’s sure to bring smiles around any table. Whether you’re treating yourself or sharing with loved ones, these sandwich cookies offer a fruit-filled escape with a cheesecake twist that’s impossible to resist. Go ahead, bake a batch today—you’ll wonder how you ever lived without them!
Print
Lemon Strawberry Cheesecake Sandwich Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 18 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully tangy and sweet, these Lemon Strawberry Cheesecake Sandwich Cookies feature zesty lemon cookies sandwiching a creamy strawberry cheesecake filling. Perfectly balanced with a moist, buttery cookie and a flavorful filling made from cream cheese and freeze-dried strawberries, these dessert sandwiches are a fresh and fruity treat ideal for any occasion.
Ingredients
For the lemon cookies:
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
For the strawberry cheesecake filling:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- 3 tablespoons freeze-dried strawberries, finely crushed
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together 2¼ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt until evenly combined.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream ¾ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes. This aerates the mixture for tender cookies.
- Add wet ingredients: Beat in 1 large egg, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and ½ teaspoon vanilla extract until well incorporated, lending bright citrus flavor and aroma.
- Combine dry and wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and ensure tender cookies.
- Shape and flatten dough: Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball with your palm for an even shape and baking consistency.
- Bake the cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set, and the centers remain slightly soft for a perfect texture.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before filling.
- Prepare filling: Beat 4 ounces softened cream cheese and 2 tablespoons softened unsalted butter until smooth and fluffy. Add ½ cup powdered sugar, 3 tablespoons finely crushed freeze-dried strawberries, ½ teaspoon vanilla extract, and a pinch of salt, beating until creamy and evenly blended.
- Assemble sandwich cookies: Once cookies are completely cooled, pipe or spread the strawberry cheesecake filling onto the flat side of half the cookies. Top each filled cookie with a remaining plain cookie to form sandwiches.
- Chill and serve: Chill the assembled sandwich cookies in the refrigerator for 15 to 20 minutes before serving to achieve the best texture and flavor meld.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Before serving, let chilled cookies sit at room temperature for a few minutes to soften slightly for a tender bite.
- For an extra burst of citrus flavor, add a few drops of lemon extract to the cookie dough.
