Quick Lemon Strawberry Cheesecake Sandwich Cookies Recipe

These delightful lemon strawberry cheesecake sandwich cookies promise a burst of zesty sweetness in every bite.

Creamy cheesecake filling nestles between two delicate cookies, creating a miniature dessert masterpiece.

Summer flavors dance across your palate with each crumbly, tangy morsel.

Bright citrus notes perfectly complement the soft strawberry essence, making these treats irresistibly light and refreshing.

Delicate yet decadent, these cookies bring gourmet bakery magic straight to your kitchen.

Baking these little wonders feels like crafting edible art that sparks joy and delights everyone lucky enough to taste them.

Let’s whip up a batch that’ll have friends begging for your secret recipe!

Cheesecake Sandwich Cookie FAQs

• Can I make the cookie dough ahead of time?

Yes, you can prepare the lemon cookie dough up to 3 days in advance. Wrap it tightly in plastic wrap and store in the refrigerator. When ready to bake, let the dough sit at room temperature for 10-15 minutes to soften slightly.

• How do I prevent the cookies from spreading too much while baking?

Chilling the dough is key. Make sure to refrigerate the dough for at least 30 minutes before baking. Also, ensure your butter is not too soft and your baking sheets are at room temperature.

• Can I use fresh strawberries in the filling?

No, fresh strawberries will make the filling too watery. Stick to strawberry jam or freeze-dried strawberry powder for the best consistency and flavor. These ingredients will give you a more stable and flavorful filling.

• What if I don't have freeze-dried strawberries?

It’s okay to skip them. The filling will still be delicious with just strawberry jam. The jam provides enough strawberry flavor and sweetness to make the cheesecake filling tasty.

Lemon Strawberry Cheesecake Sandwich Cookies You’ll Remember

• Perfect for spontaneous baking adventures with minimal fuss and maximum flavor.
• Whips up in under an hour, making it ideal for last-minute dessert cravings or unexpected guests.
• Assembling sandwich cookies becomes a fun kitchen activity where kids can help spread filling and create delightful combinations.
• Adaptable for various occasions like picnics, potlucks, or casual weekend gatherings, appealing to both adults and children.

What Goes Into Lemon Strawberry Cheesecake Sandwich Cookies

• All-Purpose Flour: Light and soft base for the cookie dough.
• Baking Powder, Baking Soda: Essential for helping cookies rise and maintain proper texture.
• Salt: Enhances overall flavor and balances sweetness.

• Unsalted Butter: Provides rich, creamy flavor and tender texture.
• Granulated Sugar: Adds sweetness and helps cookies brown.

• Egg: Binds ingredients and provides structure.
• Vanilla Extract: Adds warm, classic bakery flavor.
• Lemon Zest: Brings bright, citrusy notes.
• Lemon Juice: Adds tangy flavor and helps activate leavening agents.

• Cream Cheese: Creates smooth, rich base for filling.
• Unsalted Butter: Adds richness and helps stabilize filling.
• Powdered Sugar: Sweetens and helps thicken filling.
• Vanilla Extract: Adds classic bakery flavor.
• Strawberry Jam: Provides fruity, sweet strawberry taste.
• Freeze-Dried Strawberry Powder (Optional): Intensifies strawberry flavor.

How to Make Lemon Strawberry Cheesecake Sandwich Cookies Step-by-Step

Step 1: Mix Lemon Cookie Dough

• Flour
• Baking powder
• Baking soda
• Salt

Whisk dry ingredients in a medium bowl. In a large mixing bowl, cream butter and sugar until fluffy. Add egg, vanilla extract, lemon zest, and lemon juice. Blend until smooth. Fold in dry ingredients gradually to create soft dough. Refrigerate dough for half an hour to firm up.

Step 2: Bake Sunshine Cookies

Warm oven to 350°F. Line baking sheets with parchment paper. Roll dough into small rounds. Place cookies two inches apart on sheet. Gently press each ball with glass bottom. Bake until edges turn golden and centers look set. Cool cookies on baking sheet briefly, then transfer to wire rack.

Step 3: Whip Strawberry Cheesecake Filling

Blend cream cheese and butter until silky. Incorporate vanilla extract, powdered sugar, strawberry jam, and crushed freeze-dried strawberries. Whip until filling becomes light and airy.

Step 4: Create Delightful Cookie Sandwiches

Spread generous layer of strawberry cheesecake filling on cookie bottom. Top with matching cookie. Press gently to secure filling. Repeat until all cookies are transformed into delectable sandwiches.

Step 5: Chill and Serve

Refrigerate completed cookies for 10-15 minutes. Allow filling to set. Serve at comfortable room temperature. Enjoy your tangy, sweet treat!

Tips to Perfect Lemon Strawberry Cheesecake Sandwich Cookies

• Maximize Zesty Flavor: Add extra lemon zest to the cookie dough for a more intense citrus punch that brightens the entire cookie.
• Prevent Sticky Dough: Chill the dough for at least 30 minutes to make it easier to handle and prevent spreading during baking, ensuring perfectly shaped cookies.
• Customize Filling Options: Swap strawberry jam with raspberry or blueberry preserves to create different flavor variations that match your taste preferences.
• Balance Texture Perfectly: Use room temperature cream cheese and butter for a smoother, more spreadable filling that blends seamlessly into a creamy consistency.
• Enhance Storage Technique: Store sandwich cookies in an airtight container between layers of parchment paper in the refrigerator for up to 5 days to maintain their fresh taste and texture.

Keep Lemon Strawberry Cheesecake Sandwich Cookies Fresh and Fabulous

• Store sandwich cookies in an airtight container between parchment paper layers. Keep chilled for up to 5 days to maintain freshness and prevent filling from softening.
• Wrap individual cookies tightly in plastic wrap, then place in freezer-safe container. Cookies can be frozen for 23 weeks without losing quality.
• Remove cookies from freezer and let sit at room temperature for 1520 minutes before serving. Avoid microwaving to prevent soggy texture.
• Keep cookies separated with parchment paper to prevent sticking and maintain crisp cookie edges during storage.

Pairing Suggestions for Lemon Strawberry Cheesecake Sandwich Cookies

• Blend fresh strawberries, lemon juice, and sparkling water for a bright, refreshing drink that echoes the cookie's flavors and adds a zesty complement.
• Brew a smooth Earl Grey and add a splash of milk, creating a delicate counterpoint to the rich, tangy cheesecake filling with subtle citrus undertones.
• Pour a crisp, light Italian sparkling wine that cuts through the cookie's sweetness and enhances the lemony, fruity notes with elegant effervescence.
• Serve a small scoop of raspberry or strawberry sorbet alongside the cookies to amplify the fruity essence and provide a cool, palate-cleansing contrast.

Swaps and Add-Ons for Cheesecake Sandwich Cookie Lovers

Gluten-Free Delight: Replace all-purpose flour with a gluten-free blend to create a celiac-friendly version. Ensure all ingredients are certified gluten-free for maximum safety.

Low-Sugar Option: Substitute regular sugar with monk fruit sweetener or stevia. Use sugar-free strawberry preserves to reduce overall sugar content while maintaining delicious flavor profile.

Vegan Cookie Sandwich: Swap butter with coconut oil, use a flax egg instead of regular egg, and select dairy-free cream cheese alternative. Include plant-based vanilla extract to preserve authentic taste.

Keto-Friendly Adaptation: Use almond flour instead of traditional flour, replace sugar with erythritol, and incorporate sugar-free strawberry extract. Choose full-fat cream cheese and add MCT oil for ketogenic compliance.

Lemon Strawberry Cheesecake Sandwich Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 34 reviews

• Total Time: 32 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Summer’s sweetest pleasure, these lemon strawberry cheesecake sandwich cookies blend creamy cheesecake notes with bright citrus and berry essence. Delicate cookie layers embrace a luscious filling that whisks dessert lovers straight to flavor paradise.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

Flour and Leavening Agents:

• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt

Butter and Sugar:

• 0.75 cup (170 grams) unsalted butter, softened
• 1 cup granulated sugar

Cookies and Flavoring Ingredients:

• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Yellow food coloring (optional)

Filling Ingredients:

Cream Cheese and Butter Base:

• 4 ounces (113 grams) cream cheese, softened
• 0.25 cup (57 grams) unsalted butter, softened

Sweeteners and Flavoring:

• 0.5 teaspoon vanilla extract
• 0.5 cup powdered sugar
• 2 tablespoons strawberry jam or preserves
• 23 tablespoons freeze-dried strawberries, powdered (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a smooth lemon cookie dough by whisking together dry ingredients like flour, baking powder, baking soda, and salt in a medium mixing bowl.
2. Cream butter and sugar in a large bowl until light and airy, creating a fluffy base for the cookies.
3. Incorporate fresh lemon zest, lemon juice, egg, and vanilla extract into the butter mixture, blending until thoroughly combined.
4. Gently fold the dry ingredients into the wet ingredients, forming a soft, pliable dough.
5. Refrigerate the prepared dough for a minimum of 30 minutes to enhance flavor and improve texture.
6. Preheat the oven to 350F (175C) and line baking sheets with parchment paper for even baking.
7. Shape the chilled dough into uniform 1-inch balls, positioning them with ample spacing on the prepared baking sheets.
8. Delicately flatten each dough ball using the bottom of a glass, creating slight circular discs.
9. Bake the cookies for 10-12 minutes until the edges turn golden and the surfaces appear set.
10. Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.
11. Whip cream cheese and butter in a bowl until silky and smooth, creating a luxurious base for the filling.
12. Blend vanilla extract, powdered sugar, strawberry jam, and powdered freeze-dried strawberries into the cream cheese mixture.
13. Generously spread or pipe the strawberry cheesecake filling onto the flat side of one cookie.
14. Gently sandwich another cookie on top, pressing lightly to create a cohesive treat.
15. Refrigerate the assembled cookies for 10-15 minutes to help the filling set and enhance flavor melding.

Notes

• Chill the dough thoroughly to prevent spreading and maintain the cookie’s shape during baking.
• Use room temperature ingredients for smoother mixing and better incorporation of flavors.
• Opt for fresh lemon zest to boost the citrusy aroma and enhance the cookie’s brightness.
• Adjust the sweetness by using less powdered sugar or substituting with a natural sweetener for a lighter version.
• Ensure cream cheese is softened to create a silky, smooth filling without lumps.
• For a gluten-free alternative, replace all-purpose flour with a quality gluten-free baking blend.
• Freeze-dried strawberries provide intense flavor without adding extra moisture to the filling.
• Store cookies in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
• Experiment with different jam flavors like raspberry or blueberry for unique variations.
• Use a piping bag for neat, professional-looking filling application between cookies.

• Prep Time: 20 minutes (+30 minutes chilling)
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 170
• Sugar: 10 g
• Sodium: 80 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 30 mg