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
Scale
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.
