Description
These Lemon Strawberry Cheesecake Sandwich Cookies are a delightful combination of tangy lemon cookies and creamy, rich strawberry cheesecake filling. The buttery lemon cookies sandwich a luscious strawberry-infused cheesecake filling, making them the perfect balance of sweet, tart, and indulgent.
Ingredients
Scale
For the Lemon Cookies:
- 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
For the Strawberry Cheesecake Filling:
- 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)
Instructions
- Prepare the Lemon Cookies:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. - Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes. - Add Egg and Flavorings:
Add the egg, vanilla extract, lemon zest, and fresh lemon juice to the butter mixture. Beat until combined. If using yellow food coloring, add it here to achieve the desired lemon color. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Form Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your hand. - Bake the Cookies:
Bake the cookies for 8-10 minutes or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack. - Make the Strawberry Cheesecake Filling:
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, strawberry jam, and freeze-dried strawberry powder (if using). Beat until the filling is light and fluffy. - Assemble the Sandwich Cookies:
Once the cookies are fully cooled, spread a generous amount of strawberry cheesecake filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Press gently to secure the filling in place.
Notes
- You can use store-bought strawberry jam if you don’t have fresh strawberries or freeze-dried strawberries.
- For an extra touch, you can roll the edges of the filled cookies in finely chopped freeze-dried strawberries for added flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American