If you’re searching for a delightful treat that bursts with bright and tangy flavors while wrapping you in a cozy, sweet hug, the Lemon Strawberry Cheesecake Sandwich Cookies Recipe is your new best friend. These sandwich cookies are a gorgeous fusion of zesty lemon cookie shells and creamy cheesecake filling swirled with luscious strawberry jam, creating a perfect balance of tartness and sweetness that’s both refreshing and indulgent. Whether you’re baking for a special occasion or just because, these beauties will brighten any moment and leave your guests swooning.
Ingredients You’ll Need
Each ingredient in this Lemon Strawberry Cheesecake Sandwich Cookies Recipe is carefully chosen to build layers of flavor and texture. From the buttery, tender lemon cookies to the smooth, dreamy cheesecake filling and hints of fresh strawberry, every element plays an important role in the final masterpiece.
- All-purpose flour: Provides the sturdy yet tender base for the cookies, ensuring the perfect bite.
- Baking powder: Helps the cookies rise lightly, aiding a soft, tender texture.
- Baking soda: Adds a slight lift and helps balance the acidity from lemon juice.
- Salt: Enhances all the sweet and tangy flavors, keeping the cookies perfectly balanced.
- Unsalted butter: Adds rich flavor and tenderness to both cookies and filling.
- Granulated sugar: Sweetens the cookies just enough while contributing to a delicate crispness.
- Large egg: Binds the cookie dough together and adds moisture.
- Vanilla extract: Deepens the flavor and pairs beautifully with lemon and strawberry.
- Lemon zest: Packs a fragrant punch of fresh citrus that elevates the cookies.
- Fresh lemon juice: Brings bright tanginess that balances the sweetness.
- Yellow food coloring (optional): Gives the cookies a cheerful, sunny hue to match their flavor.
- Cream cheese: Creates a luxuriously smooth and tangy filling for the sandwiches.
- Powdered sugar: Sweetens and thickens the cheesecake filling for easy spreading.
- Strawberry jam or preserves: Adds fruity bursts and a sweet contrast against the creamy filling.
- Freeze-dried strawberries (optional): Intensifies strawberry flavor and adds delicate texture when powdered.
How to Make Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Step 1: Whip Up the Lemon Cookie Dough
Start by combining your dry ingredients—flour, baking powder, baking soda, and salt—in a bowl. In a separate large bowl, cream together the softened butter and sugar until fluffy and light, which is key for tender cookies. Beat in the egg, vanilla, lemon zest, lemon juice, and optional yellow food coloring to get that joyful lemony color. Gradually mix in the dry ingredients until smooth dough forms. This dough will be fragrant and bursting with fresh lemon notes, setting the stage for cookie greatness.
Step 2: Chill and Shape the Cookies
Wrap your dough in plastic wrap and chill it for at least 30 minutes—this helps the dough firm up, making it easier to roll out and shape without sticking. Once chilled, roll out the dough on a floured surface to about 1/4 inch thickness. Use a cookie cutter or glass to cut out even rounds, which will become your sandwich cookie shells. Transfer them to a parchment-lined baking sheet, spaced slightly apart for even baking.
Step 3: Bake the Lemon Cookies
Bake your cut-out cookies in a preheated oven at 350°F (175°C) for around 10 to 12 minutes or until the edges just start to turn a light golden color. Avoid overbaking so the cookies stay soft and tender rather than crispy. Let them cool completely on a wire rack; this is crucial so the filling won’t melt when assembled.
Step 4: Prepare the Creamy Cheesecake Filling
While the cookies cool, beat together the cream cheese and unsalted butter until smooth and creamy. Mix in vanilla extract and powdered sugar gradually until silky and thick enough to spread. Stir in strawberry jam gently, leaving streaks and swirls of beautiful pink, or fully mix if you prefer even flavor throughout. If you have freeze-dried strawberries on hand, folding in the powdered form will boost flavor and add a subtle crunch.
Step 5: Assemble the Sandwich Cookies
Once the cookies are completely cooled, spread a generous scoop of the cheesecake-strawberry filling onto one cookie and sandwich it gently with another. Press lightly so the filling reaches the edges but doesn’t ooze out. Repeat with all the cookies and get ready to enjoy your irresistible Lemon Strawberry Cheesecake Sandwich Cookies Recipe!
How to Serve Lemon Strawberry Cheesecake Sandwich Cookies Recipe
Garnishes
Adding a touch of garnish can elevate your presentation instantly. Sprinkle finely chopped freeze-dried strawberries or a little lemon zest on top of each sandwich for a lovely pop of color and a hint of added flavor. For a touch of elegance, you could dust them lightly with powdered sugar to mimic a delicate morning dew.
Side Dishes
These sandwich cookies are delightful on their own but pair beautifully with a cup of hot tea like chamomile or green tea, which complements their zesty and fruity notes without overpowering. A chilled glass of sparkling lemonade or even a light rosé wine can also create a lovely balance by continuing the citrus theme or adding a refreshing contrast.
Creative Ways to Present
For a fun twist, arrange these cookies in a layered dessert jar alternating with whipped cream and fresh strawberries to create mini parfaits inspired by the cookie flavors. Or wrap a few in parchment and tie with twine for adorable edible gifts. Served alongside a small scoop of lemon sorbet, these cookies become part of a dreamy summer dessert plate that guests won’t stop raving about.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Strawberry Cheesecake Sandwich Cookies Recipe fresh by storing them in an airtight container in the refrigerator. Because the filling is creamy and contains cream cheese, refrigeration is essential. Stored properly, they’ll stay delicious for up to 4 days without losing their lovely texture.
Freezing
If you want to make these ahead of time or save leftovers for later, you can freeze the sandwich cookies. Wrap each cookie tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. They’ll keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge to preserve the texture and flavor.
Reheating
These cookies are best enjoyed chilled or at room temperature, but if you prefer them slightly softer, allow them to sit out for 10 to 15 minutes before eating. Avoid microwaving, as the delicate cheesecake filling can become warm and lose its creamy structure.
FAQs
Can I substitute the cream cheese filling with something else?
While cream cheese is key for that classic cheesecake flavor and creamy texture, you can experiment with mascarpone or ricotta for a different yet still delicious twist. Just keep in mind that the flavor and consistency will change slightly.
Is it necessary to chill the cookie dough?
Yes, chilling the dough helps solidify the butter and relax the gluten in the flour. This makes the dough easier to roll out and helps prevent spreading during baking, so your cookies keep their perfect shape.
Can I use frozen strawberries instead of freeze-dried?
Frozen strawberries contain more moisture and won’t provide the same concentrated flavor or powdery texture as freeze-dried. If you want a strawberry boost in your filling, freeze-dried strawberries are the best choice.
How do I get the lemon flavor to really pop?
Fresh lemon zest and juice are essential for vibrant lemon flavor. Be sure to zest only the yellow part of the peel and avoid the white pith, which is bitter. Adding both zest and juice ensures brightness and depth.
Are these cookies suitable for special occasions?
Absolutely! Their beautiful color combination and elegant cheesecake filling make these sandwich cookies perfect for celebrations, from birthday parties to bridal showers. Plus, they’re sure to impress any guests with their unique and delicious flavor pairing.
Final Thoughts
Treat yourself and those you love to the zingy, sweet magic of the Lemon Strawberry Cheesecake Sandwich Cookies Recipe. These cookies capture the joy of spring and summer in every bite, combining the fresh burst of citrus with the comforting creaminess of cheesecake and a fruity strawberry surprise. Once you try them, they’ll become a treasured recipe you turn to again and again, whether for everyday delight or the perfect festive touch.
Print
Lemon Strawberry Cheesecake Sandwich Cookies Recipe
- Total Time: 35 minutes
- Yield: 16 sandwich cookies 1x
Description
These Lemon Strawberry Cheesecake Sandwich Cookies combine zesty lemon-flavored soft cookies with a creamy cheesecake filling and a burst of sweet strawberry jam. Perfect for a spring or summer treat, these delightful sandwich cookies offer a refreshing twist on the classic cheesecake flavor in a portable, bite-sized form.
Ingredients
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
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 Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures an even distribution of leavening agents in the cookie dough.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. This aeration is crucial for tender, soft cookies.
- Add Wet Ingredients. Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice to the butter-sugar mixture until fully incorporated. If desired, add a few drops of yellow food coloring for a bright lemon hue and mix until color is evenly distributed.
- Combine Dry and Wet Ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until a smooth dough forms. Avoid overmixing to keep cookies tender.
- Shape and Chill Dough. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier handling and better texture.
- Preheat Oven and Prepare Baking Sheet. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll and Cut Dough. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a round cookie cutter to cut out cookies and place them about 2 inches apart on the prepared baking sheets.
- Bake Cookies. Bake in the preheated oven for 10-12 minutes or until edges are set and just beginning to turn golden. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Cheesecake Filling. In a medium bowl, beat cream cheese and softened butter together until smooth and creamy. Add vanilla extract and powdered sugar, then continue beating until the mixture is light and fluffy. If using, fold in powdered freeze-dried strawberries carefully to incorporate flavor and color.
- Assemble Sandwich Cookies. Spread a thin layer of strawberry jam onto the flat side of half the cooled cookies. Next, pipe or spread approximately 1 tablespoon of the cheesecake filling over the jam layer. Top each with a remaining cookie, pressing gently to form a sandwich.
- Chill and Serve. Place assembled sandwich cookies in the refrigerator for at least 15 minutes to allow the filling to set. Serve chilled or at room temperature for the best taste and texture.
Notes
- You can substitute fresh lemon juice with bottled lemon juice if needed, but fresh is preferred for best flavor.
- Freeze-dried strawberries enhance the strawberry flavor and add a pretty pink tint to the filling but can be omitted if unavailable.
- Store sandwich cookies in an airtight container in the refrigerator for up to 5 days.
- If you prefer a firmer filling, chill the cream cheese and butter before mixing.
- For vibrant lemon cookies, use a small amount of yellow food coloring but avoid overdoing it as it can affect flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
