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