Lemon Strawberry Cheesecake Sandwich Cookies Recipe
If you’re looking for a dessert that’s as bright and cheerful as a sunny afternoon, these Lemon Strawberry Cheesecake Sandwich Cookies are guaranteed to lift your spirits and put a smile on anyone’s face. Fresh lemon zest and juice give each bite a zingy, citrus kick, while a creamy, tangy cheesecake filling and sweet strawberry jam add an irresistible layer of decadence. These sandwich cookies are like having the best parts of cheesecake, cookies, and a summery fruit tart all bundled up in one delightful treat—a true showstopper for spring gatherings, picnics, or whenever you crave a special homemade dessert.
Ingredients You’ll Need
The magic of Lemon Strawberry Cheesecake Sandwich Cookies lies in their simplicity—each thoughtfully chosen ingredient plays a key role in creating layers of flavor and texture. Even basic pantry and fridge staples get to shine here, building a dessert that’s both easy to love and surprisingly easy to make.
- Unsalted butter, softened: Provides richness and that classic tender, melt-in-your-mouth cookie bite.
- Granulated sugar: Gives sweetness and helps the cookies bake up with just the right crispness at the edges.
- Large egg: Adds structure and keeps the cookies soft and pleasantly chewy.
- Fresh lemon juice: Brings a burst of real citrus flavor—don’t be tempted to substitute bottled juice!
- Lemon zest: Intensifies the lemon aroma and taste, making these cookies positively zippy.
- All-purpose flour: The foundation for a sturdy yet tender cookie sandwich.
- Baking powder: Helps the cookies puff ever so slightly, giving them a perfect texture for sandwiching.
- Salt: Just enough to balance the sweet and bring out all the flavors.
- Cream cheese, softened: The star of that classic cheesecake flavor—smooth, rich, and tangy.
- Powdered sugar: Sweetens and thickens the cheesecake filling, making it velvety and easy to spread.
- Vanilla extract: Adds warmth and depth to the creamy filling.
- Strawberry jam or preserves: Brings a swirl of bright, fruity sweetness—opt for good quality, and you’ll be able to taste the difference!
How to Make Lemon Strawberry Cheesecake Sandwich Cookies
Step 1: Prepare Your Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper—that way, your cookies release effortlessly and bake evenly. In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy. This step is worth taking a few minutes for, as it sets the foundation for a tender, lofty cookie. Next, mix in the egg, freshly squeezed lemon juice, and that all-important lemon zest, stirring until everything’s nicely combined and the kitchen smells like pure sunshine.
Step 2: Bring Dry Ingredients Together
In a separate bowl, whisk your all-purpose flour, baking powder, and salt. This little extra mixing ensures even distribution, so every bite of your Lemon Strawberry Cheesecake Sandwich Cookies is consistently delicious. Gradually add the dry ingredients to the wet mixture, mixing gently until a soft, slightly sticky dough forms. You want the dough to be pliable but not overworked, so stop as soon as there are no streaks of flour left.
Step 3: Shape and Bake
Now for the fun part: roll pieces of dough into generous 1-inch balls and space them out on your prepared baking sheets, allowing room for a little spread. Flatten each ball with the bottom of a glass to form even disks—these will sandwich together beautifully later. Slide the trays into the oven and bake for 10-12 minutes, just until the edges are turning golden and the centers are set. Let them cool on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool completely. Patience is key here, as warm cookies can be a bit too delicate for assembling!
Step 4: Make That Dreamy Filling
While your cookies are cooling, whip up the cheesecake filling by beating softened cream cheese, powdered sugar, and rich vanilla extract until smooth and creamy. This luscious filling is what turns plain lemon cookies into Lemon Strawberry Cheesecake Sandwich Cookies, giving every bite that classic tang you crave.
Step 5: Assemble Your Sandwiches
Once your cookies are fully cool, flip half of them over and spread a generous layer of the cream cheese filling onto the flat sides. Dollop a bit of strawberry jam in the center—just enough to peek out when sandwiched, but not so much that it squishes everywhere. Top with a second cookie and press gently to bring everything together. Pop the assembled cookies in the fridge for 15–20 minutes; this helps the filling firm up and the flavors meld.
How to Serve Lemon Strawberry Cheesecake Sandwich Cookies
Garnishes
A simple dusting of powdered sugar over the tops adds a bakery-style touch, while thin lemon slices or a tiny sprig of mint on the plate makes things extra-festive. If you’re feeling playful, drizzle a little melted white chocolate on top for a sweet finish—each addition heightens the appeal of Lemon Strawberry Cheesecake Sandwich Cookies.
Side Dishes
These cookies pair wonderfully with light, fresh accompaniments like a bowl of mixed berries or a vibrant fruit salad. For afternoon tea or brunch, serve them alongside a pitcher of homemade lemonade or fruity iced tea for a spread that’s both elegant and inviting.
Creative Ways to Present
For parties or special occasions, stack the sandwich cookies on a tiered dessert stand or tie them up in cellophane bags with a colorful ribbon—instant, edible gifts! You can also turn your Lemon Strawberry Cheesecake Sandwich Cookies into mini-dessert sliders: simply cut each cookie in half and serve in bite-size pieces for a crowd-pleasing treat.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Strawberry Cheesecake Sandwich Cookies tasting their best, store them in an airtight container in the refrigerator. This keeps the cream cheese filling fresh and prevents the cookies from becoming soggy. They’ll stay delicious for up to four days—just let them sit at room temperature for a few minutes before serving for the best flavor and texture.
Freezing
If you want to get a jump on dessert or have leftovers to save for later, these sandwich cookies freeze beautifully. Wrap each cookie tightly in plastic wrap and place them in a freezer-safe container or bag. Defrost them overnight in the refrigerator before serving—the texture and taste hold up surprisingly well!
Reheating
While these cookies are best served chilled or at room temperature, if you like a slightly softer bite, you can let them sit out for 15-20 minutes after taking from the fridge. Avoid reheating in the oven or microwave, as it can cause the filling to melt and the cookies to lose their tender structure.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is key to achieving that lively, bright citrus flavor. Bottled juice just can’t compare and may even give an odd aftertaste, so it’s absolutely worth squeezing real lemons for these cookies!
What kind of strawberry jam works best?
Go for a high-quality strawberry jam or preserves, with visible fruit pieces for the best taste and texture. If you want to get creative, you can swap in raspberry or blueberry preserves for a fresh twist.
Can I make the cookie dough ahead of time?
Absolutely! The dough can be made and chilled for up to 24 hours in advance. When you’re ready, just let it soften slightly, roll, and bake as directed—it’s a great way to break up the process for busy days.
What’s the best way to transport Lemon Strawberry Cheesecake Sandwich Cookies for parties?
Arrange the cookies in a single layer in a sturdy, lidded container, with parchment between any stacked layers. Keep them chilled until just before serving for the prettiest, most intact presentation.
How can I make these cookies gluten-free?
Swap in your favorite gluten-free all-purpose flour blend, making sure it contains xanthan gum or another binder for structure. The results should be just as delicious—no one will miss the gluten!
Final Thoughts
If you’re craving something a little more special than your standard cookie, these Lemon Strawberry Cheesecake Sandwich Cookies are bound to win you over. With their irresistible mix of citrus, fruit, and creamy filling, they’re both fun to make and even better to share. Give them a try, and don’t be surprised if they become the most-requested treat in your kitchen!
Print
Lemon Strawberry Cheesecake Sandwich Cookies Recipe
- Total Time: 37 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
These Lemon Strawberry Cheesecake Sandwich Cookies are a delightful combination of tangy lemon cookies filled with a luscious cream cheese and sweet strawberry jam filling. Perfect for a sweet treat or special occasion.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- â…“ cup strawberry jam or preserves
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the cookie dough: Cream together butter and sugar, then add egg, lemon juice, and zest. In a separate bowl, mix flour, baking powder, and salt. Combine wet and dry ingredients to form a dough. Shape into balls, flatten, and bake for 10–12 minutes.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Spread onto cookies, top with jam, and sandwich with remaining cookies.
- Chill: Refrigerate the cookies for 15–20 minutes before serving.
Notes
- You can use raspberry or blueberry jam as a fun variation.
- Store cookies in an airtight container in the fridge for up to 4 days. Allow them to come to room temperature before serving for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
