Ingredients
For the Lemon Cookies
- 1 3/4 cup all-purpose flour (219 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened but not melting
- 1 cup granulated sugar (200 grams)
- 2 tablespoons lemon zest
- 1 teaspoon vanilla bean paste
- 1 1/2 teaspoons lemon flavoring
- 1 large egg, room temperature
For the Strawberry Frosting
- 8 ounces strawberries (226 grams), cored
- 3/4 cup unsalted butter (168 grams), slightly softened
- 3-4 cups powdered sugar (330-440 grams)
- 1/4 teaspoon salt
- 1 tablespoon heavy cream (15 ml), optional
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside to keep these dry components ready for combined mixing.
- Cream Butter, Sugar, and Lemon Zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy and light, though sugar granules may still be visible, indicating proper creaming.
- Add Wet Ingredients: Beat in the egg, vanilla bean paste, and lemon flavoring until the mixture is smooth and well combined with no visible egg pieces.
- Incorporate Dry Ingredients: On low mixer speed, gradually add half of the flour mixture into the wet mixture, then the rest until fully incorporated, forming the cookie dough.
- Shape Cookie Dough: Using a cookie scoop, form dough balls about 1 to 1.5 tablespoons each, slightly smaller than a golf ball, for uniform baking.
- Bake Cookies: Arrange dough balls on prepared sheets and bake one sheet at a time in the center of the oven for 9-11 minutes, or until the tops are set. Flatten dough balls before baking if less spreading is desired. You should yield about 24 cookies.
- Cool Cookies: Let cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely, preventing breakage and allowing them to firm up.
- Prepare Strawberry Puree: Core the strawberries and pulse them in a food processor or blender until smooth. Pass the puree through a fine metal sieve to remove seeds, pressing with a spoon.
- Reduce Strawberry Puree: In a small saucepan over low-medium heat, gently bring the seedless puree to a simmer, stirring frequently to prevent burning. Continue simmering until the mixture thickens to a jam-like consistency and deepens in color, about 10-20 minutes. Remove and cool completely, speeding cooling in the fridge if desired.
- Make Strawberry Frosting: In a large bowl, beat softened butter until smooth. Gradually add 2 cups of powdered sugar and salt, starting on low then increasing to medium speed until incorporated.
- Add Strawberry Puree to Frosting: Beat in 2 tablespoons of the cooled reduced strawberry puree. Continue adding the remaining powdered sugar about 1/2 cup at a time, mixing in an additional 1 tablespoon of puree as you go. Adjust consistency by adding up to 1 tablespoon of heavy cream if frosting is too thick or sweet.
- Assemble Cookies: Once cookies are thoroughly cooled, spread the strawberry frosting evenly on the bottom side of one cookie, then sandwich with another cookie on top. Press gently to set. Repeat for all cookies to create 12 sandwich cookies.
Notes
- Ensure butter is softened but not melting to achieve proper cookie texture and fluffy frosting.
- Flatten cookie dough balls before baking if you prefer thinner, more evenly spread cookies.
- Seed removal from strawberry puree is key for a smooth frosting texture without gritty seeds.
- Adjust powdered sugar and heavy cream in frosting to control sweetness and consistency according to preference.
- Store cookies in an airtight container, preferably refrigerated due to the fresh strawberry frosting, and consume within 3-4 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
