Name: Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; Optional: Yellow food coloring for a vibrant lemon look; 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1/2 teaspoon vanilla extract; 1/2 cup powdered sugar; 2 tablespoons strawberry jam or preserves; 2–3 tablespoons freeze-dried strawberries, powdered (optional, for extra flavor)

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Lemon Strawberry Cheesecake Sandwich Cookies bring the perfect blend of citrusy sweetness and creamy indulgence in one delightful bite. These cookies feature a tangy lemon base with a light, buttery texture, perfectly complemented by a rich and creamy strawberry cheesecake filling. The combination of bright lemon and sweet strawberry is irresistible, making these cookies the ultimate treat for any occasion. Whether you’re looking for a refreshing dessert to enjoy in the summer or something special to bring to a gathering, these sandwich cookies are sure to steal the show. The soft, chewy lemon cookies provide a perfect balance with the smooth strawberry cheesecake filling, creating an unforgettable flavor experience. With just the right amount of sweetness and a hint of tartness, this dessert satisfies both your sweet tooth and your craving for something a little more tangy.

In this recipe, we’ll guide you through every step, from preparing the lemon cookies to assembling them with a decadent strawberry cheesecake filling. Get ready to impress your friends and family with this mouthwatering, flavorful treat!

Why You’ll Love This Recipe

These Lemon Strawberry Cheesecake Sandwich Cookies offer a unique twist on classic dessert flavors. The tangy lemon cookies are not only refreshing but also light, making them the perfect base for the creamy strawberry cheesecake filling. The richness of the filling is balanced by the bright, citrusy notes of the lemon cookies, creating a harmonious flavor profile that’s both indulgent and refreshing.

One of the best parts about these cookies is their versatility. They make an excellent dessert for holidays, birthdays, and casual get-togethers, offering a colorful and flavorful bite that’s sure to impress. Whether you’re serving them at a tea party or wrapping them up as a thoughtful gift, these cookies always make a statement. Plus, the addition of freeze-dried strawberries for the filling provides an extra burst of strawberry flavor, elevating the overall taste.

If you’re a fan of lemon and strawberry desserts, this recipe is a must-try. Once you taste the combination of zesty lemon cookies with smooth, rich cheesecake filling, you’ll be hooked.

Ingredients

For the Lemon Cookies:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Egg
Vanilla extract
Lemon zest
Fresh lemon juice
Optional: Yellow food coloring (for a vibrant lemon look)

For the Strawberry Cheesecake Filling:

Cream cheese (softened)
Unsalted butter (softened)
Vanilla extract
Powdered sugar
Strawberry jam or preserves
Freeze-dried strawberries (optional, powdered for extra flavor)

Variations

You can easily customize these Lemon Strawberry Cheesecake Sandwich Cookies to suit your taste or occasion. For an extra lemony kick, you can add more lemon zest or increase the fresh lemon juice in the cookie dough. If you’re not a fan of strawberry, feel free to swap the strawberry jam for raspberry or blueberry preserves for a different berry flavor.

If you’re looking to make the filling even more indulgent, consider adding a small amount of whipped cream cheese to give it a lighter, fluffier texture. For those who love a richer filling, you can mix in some heavy cream or a splash of milk to adjust the consistency to your preference. Additionally, using food coloring allows you to create a more vibrant lemon hue, making these cookies even more visually appealing.

How to Make the Recipe

Step 1: Prepare the Lemon Cookie Dough

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, lemon zest, and fresh lemon juice, and beat until well combined. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together. If desired, add a few drops of yellow food coloring to the dough to give it a vibrant lemon hue.

Step 2: Chill the Dough

Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.

Step 3: Shape and Bake the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the dough is chilled, roll it into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers. Bake for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack before assembling.

Step 4: Prepare the Strawberry Cheesecake Filling

While the cookies are cooling, make the filling by beating together the softened cream cheese and butter in a large bowl until smooth and creamy. Add the vanilla extract, powdered sugar, strawberry jam, and freeze-dried strawberries (if using). Continue beating until the mixture is well combined and fluffy.

Step 5: Assemble the Cookies

Once the lemon cookies have cooled, spread a generous amount of the strawberry cheesecake filling on the flat side of one cookie. Top it with another cookie to form a sandwich. Gently press down to ensure the filling spreads evenly to the edges.

Tips for Making the Recipe

For perfectly round cookies, use a cookie scoop to portion the dough before baking.
Be sure to chill the dough before baking; this helps prevent the cookies from spreading too much.
If you don’t have freeze-dried strawberries, you can skip this ingredient, but they really enhance the flavor of the filling.
Let the cookies cool completely before filling them, as this prevents the filling from melting.
For an extra burst of lemon flavor, consider glazing the cookies with a simple lemon glaze.

How to Serve

These Lemon Strawberry Cheesecake Sandwich Cookies can be served as a delightful treat at tea parties, casual gatherings, or special celebrations. Pair them with a cup of tea, lemonade, or a glass of white wine to elevate the experience. They also make for a beautiful dessert spread when displayed on a platter or in a decorative tin. If you’re gifting these cookies, they make an elegant and thoughtful present that’s sure to impress anyone who receives them.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to 3-4 days. If you need to keep them fresh for a longer period, refrigerate them for up to a week.

Freezing

To freeze the cookies, place them in a single layer on a baking sheet and freeze them for about 1-2 hours. Once frozen, transfer the cookies to an airtight container or freezer bag. They can be stored in the freezer for up to a month. Allow them to come to room temperature before serving.

Reheating

If you’d like to enjoy the cookies warm, reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will soften the filling slightly and give the cookies a fresh, just-baked taste.

FAQs

1. Can I make the lemon cookies ahead of time?

Yes, you can make the cookie dough ahead of time and store it in the fridge for up to 2 days before baking.

2. Can I use margarine instead of butter in the cookie dough?

While butter is recommended for the best flavor and texture, margarine can be used as a substitute in the cookie dough if needed.

3. Can I use a different type of jam for the filling?

Absolutely! You can use any type of jam or preserves, such as raspberry, blueberry, or even apricot, depending on your preference.

4. How do I make sure my cheesecake filling isn’t too runny?

Make sure the cream cheese and butter are softened, but not melted, before mixing them. If the filling is too runny, add a little more powdered sugar to thicken it up.

5. Can I skip the freeze-dried strawberries in the filling?

Yes, the freeze-dried strawberries are optional, but they do provide a deeper, more concentrated strawberry flavor.

6. Can I freeze the cookies after assembling them?

Yes, you can freeze the fully assembled cookies. Make sure to wrap them well to prevent freezer burn.

7. How do I make sure the cookies don’t spread too much while baking?

Chill the dough before baking and don’t skip the step of flattening the dough balls slightly before baking.

8. Can I make these cookies without food coloring?

Yes, the food coloring is optional. The cookies will still be delicious without it.

9. Can I use whipped cream cheese for the filling?

Whipped cream cheese is lighter and fluffier, but it can change the texture of the filling slightly. Stick with regular cream cheese for the best consistency.

10. Can I add more lemon zest to the cookie dough for extra flavor?

Absolutely! You can adjust the lemon zest to suit your taste. Adding more will give the cookies a more intense lemon flavor.

Conclusion

These Lemon Strawberry Cheesecake Sandwich Cookies are a delightful fusion of tangy lemon and creamy strawberry cheesecake, making them the perfect treat for any occasion. Their light, zesty flavor combined with the rich and smooth filling creates a delightful bite that’s impossible to resist. With simple ingredients and easy steps, you can create these delicious cookies in no time. Whether you’re serving them at a gathering, gifting them to loved ones, or simply enjoying them as a sweet snack, they’re sure to be a hit. Happy baking!