Name: Lemon Sandwich Cookies with Strawberry Frosting
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup softened butter or vegan butter; 1/2 cup granulated sugar; 1 tbsp lemon zest (from about 1 large lemon); 2 tbsp fresh lemon juice; 1 tsp pure vanilla extract; 1 cup all-purpose flour; 1/4 tsp baking soda; 1/4 tsp salt; 1/4 cup freeze-dried strawberries; 1/2 cup softened butter or vegan butter (for frosting); 1 1/4 cups powdered sugar; 1/2 tsp vanilla extract (for frosting); 1–2 tsp plant-based milk, as needed for consistency

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Soft, zesty, and bursting with fruity flavor, these Lemon Sandwich Cookies with Strawberry Frosting are a refreshing twist on classic sandwich cookies. I pair bright lemony cookies with a naturally pink, sweet strawberry frosting made from freeze-dried strawberries. The result is a melt-in-your-mouth treat that's light, vibrant, and perfect for springtime, afternoon tea, or anytime I want a dessert that feels as good as it tastes.

Lemon Sandwich Cookies with Strawberry Frosting

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

½ cup softened butter or vegan butter

½ cup granulated sugar

1 tablespoon lemon zest (from about 1 large lemon)

2 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

1 cup all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

For the Strawberry Frosting:

¼ cup freeze-dried strawberries

½ cup softened butter or vegan butter

1 ¼ cups powdered sugar

½ teaspoon vanilla extract

1–2 teaspoon plant-based milk, as needed for consistency

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a mixing bowl, I cream together the butter and sugar until light and fluffy. Then I add the lemon zest, lemon juice, and vanilla extract, mixing until fully combined.

In a separate bowl, I whisk together the flour, baking soda, and salt.

I gradually mix the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.

Using small spoonfuls of dough, I roll them into balls and place them on the baking sheet. I slightly flatten each one with my fingers or the bottom of a glass.

I bake the cookies for 8–10 minutes, just until the edges turn lightly golden. After baking, I transfer them to a wire rack to cool completely.

For the frosting, I pulse freeze-dried strawberries in a blender or food processor until they become a fine powder.

In a bowl, I beat the butter until creamy, then add the powdered sugar, vanilla, and strawberry powder. I beat until the frosting is fluffy, adding plant-based milk gradually to reach the desired consistency.

Once the cookies are cool, I spread or pipe strawberry frosting onto the flat side of half the cookies, topping them with the remaining cookies to form sandwiches.

Servings and timing

This recipe makes about 12 sandwich cookies.

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Calories: Approximately 210 kcal per sandwich cookie

Variations

I sometimes use orange zest and juice for a warmer citrus flavor.

For a tangier filling, I mix in a teaspoon of lemon juice to the frosting.

If I want a gluten-free version, I swap the all-purpose flour for a gluten-free flour blend.

I’ve also made mini versions of these for parties—just roll smaller dough balls and reduce the baking time by a minute or two.

For an extra fancy touch, I dip one edge of each sandwich in melted white chocolate and let it set.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze the assembled cookies in a single layer, then transfer them to a freezer-safe container. They thaw beautifully at room temperature. I don’t recommend reheating them—these are best enjoyed as a chilled or room-temperature treat.

FAQs

What can I use if I don’t have freeze-dried strawberries?

If I don’t have freeze-dried strawberries, I can use fresh strawberries, but the texture of the frosting will be much softer and more like a compote. I make sure to reduce moisture by cooking the strawberries down first.

Can I make the cookies ahead of time?

Yes, I often bake the cookies a day or two in advance and store them in an airtight container. I frost them just before serving for the freshest flavor and best texture.

How do I keep the cookies from spreading too much?

Chilling the dough for 15–30 minutes before baking helps keep the cookies from spreading too much. I do this especially if my kitchen is warm.

Are these cookies vegan?

They can be! I just make sure to use vegan butter and plant-based milk. Everything else in the recipe is naturally dairy- and egg-free.

Can I use bottled lemon juice instead of fresh?

I’ve tried both, but I prefer fresh lemon juice for its brighter flavor. Bottled lemon juice works in a pinch, but it can be slightly more acidic and less fragrant.

Conclusion

These Lemon Sandwich Cookies with Strawberry Frosting are one of my favorite ways to bring a bit of sunshine to my dessert table. The combination of citrus and berry is fresh, fun, and undeniably delicious. Whether I’m baking for a party, a gift box, or just because, these cookies never fail to impress—and disappear fast.

Recipe:

Lemon Sandwich Cookies with Strawberry Frosting

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 sandwich cookies
Diet: Vegan

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Description

Soft, zesty lemon cookies paired with a sweet strawberry frosting made from freeze-dried strawberries. These sandwich cookies are vibrant, fruity, and perfect for spring or any cheerful occasion.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add lemon zest, lemon juice, and vanilla extract to the creamed mixture and mix until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the wet ingredients, mixing just until combined.
Roll small spoonfuls of dough into balls and place them on the baking sheet. Flatten slightly with fingers or the bottom of a glass.
Bake for 8–10 minutes, until the edges are lightly golden. Transfer to a wire rack to cool completely.
Pulse freeze-dried strawberries in a blender or food processor into a fine powder.
In a bowl, beat butter until creamy. Add powdered sugar, vanilla, and strawberry powder, beating until fluffy. Add plant-based milk as needed for consistency.
Spread or pipe frosting onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.