Lemon Strawberry Cheesecake Sandwich Cookies are a delightful combination of zesty lemon and creamy strawberry cheesecake filling, all sandwiched between two soft, lemony cookies. This dessert is a perfect treat for any occasion, whether you’re hosting a party, preparing a sweet surprise for loved ones, or simply indulging in a delicious dessert. The crisp yet soft lemon cookies offer a refreshing citrus flavor, while the creamy strawberry cheesecake filling adds a smooth, fruity richness that complements the cookie perfectly.

These cookies are not only visually stunning with their bright lemon color and vibrant strawberry filling, but they also bring a burst of flavor in every bite. With a simple, easy-to-follow recipe, they can be quickly assembled and are guaranteed to impress anyone with their homemade charm. The balance of tart lemon and sweet strawberry creates a flavor combination that is both refreshing and indulgent, making these sandwich cookies the perfect treat for any time of the year.

Whether you’re making them for a summer gathering or just as a special homemade dessert, these Lemon Strawberry Cheesecake Sandwich Cookies are sure to be a hit. Their vibrant colors and delicious flavors make them irresistible to cookie lovers of all ages.

Why You’ll Love This Recipe

1. Perfect Flavor Balance

The tart lemon cookies combined with the sweet, creamy strawberry cheesecake filling create a perfect harmony of flavors that will delight your taste buds.

2. Visually Stunning

The vibrant yellow lemon cookies and the pink strawberry filling create a beautiful contrast, making these sandwich cookies a standout on any dessert table.

3. Simple to Make

Although these cookies look elegant, the recipe is straightforward and doesn’t require any complex techniques, making them easy to prepare.

4. Customizable

You can easily adjust the amount of lemon zest or strawberry jam to suit your personal taste, and you can add freeze-dried strawberries for an extra burst of strawberry flavor.

5. Great for All Occasions

These cookies are perfect for any event, whether it’s a birthday party, a summer picnic, or a cozy afternoon tea. Their light, refreshing flavors make them a versatile treat for many occasions.

Ingredients

For the Lemon Cookies:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Large egg
Vanilla extract
Lemon zest
Fresh lemon juice
Yellow food coloring (optional)

For the Strawberry Cheesecake Filling:

Cream cheese, softened
Unsalted butter, softened
Vanilla extract
Powdered sugar
Strawberry jam or preserves
Freeze-dried strawberries, powdered (optional)

Variations

Lime Variation: Swap the lemon zest and juice for lime to create a zesty lime version of these cookies.
Raspberry Filling: Instead of strawberry jam, use raspberry jam or preserves for a slightly different flavor profile.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Chocolate Drizzle: For an extra indulgent touch, drizzle some melted white or dark chocolate on top of the finished cookies.
Mini Cookies: Make smaller, bite-sized versions of these sandwich cookies for a fun, party-friendly treat.

How to Make the Recipe

Step 1: Prepare the Lemon Cookie Dough

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice, and continue mixing until well combined.

Step 2: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. If desired, add a few drops of yellow food coloring to enhance the lemon color.

Step 3: Chill the Dough

Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to help it firm up for easier rolling and cutting.

Step 4: Roll and Cut the Dough

Preheat your oven to 350°F (175°C). Once the dough has chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out shapes, making sure you have an even number of cookies.

Step 5: Bake the Cookies

Place the cookie cutouts onto a baking sheet lined with parchment paper. Bake in the preheated oven for 8-10 minutes or until the edges of the cookies are lightly golden. Allow the cookies to cool completely on a wire rack before filling.

Step 6: Make the Strawberry Cheesecake Filling

While the cookies are cooling, prepare the filling. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and powdered sugar, and continue to mix until fully combined. Stir in the strawberry jam or preserves. For an extra boost of strawberry flavor, fold in powdered freeze-dried strawberries.

Step 7: Assemble the Sandwich Cookies

Once the cookies are cool, spread a generous amount of strawberry cheesecake filling onto the bottom side of one cookie. Top with another cookie to form a sandwich. Gently press the cookies together to seal the filling inside.

Tips for Making the Recipe

Chill the Dough: Chilling the dough before rolling it out helps prevent the cookies from spreading too much while baking, resulting in a cleaner shape.
Use Room Temperature Butter: Make sure both the butter for the cookies and the filling are at room temperature for easier mixing and better texture.
Don’t Overbake: Keep a close eye on the cookies as they bake. Overbaking can make them dry, while slightly underbaking will keep them soft.
Customize the Filling: You can adjust the sweetness of the filling by adding more or less powdered sugar, depending on your preference.
Decorate with Sprinkles: For extra fun, decorate the cookie sandwiches with colorful sprinkles or edible glitter.

How to Serve

Serve these Lemon Strawberry Cheesecake Sandwich Cookies on a dessert platter for a visually appealing treat that everyone will enjoy. They’re perfect for summer gatherings, tea parties, or as a sweet addition to a brunch spread. Pair them with a cup of tea, lemonade, or your favorite iced beverage for the ultimate dessert experience.

Make Ahead and Storage

Storing Leftovers

Store the assembled cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them for up to a week. The cookies may soften a bit after being stored, but they’ll still be delicious.

Freezing

To freeze the cookies, store them in a single layer in a freezer-safe container or bag. They can be frozen for up to 1 month. When ready to enjoy, thaw them at room temperature for a few hours.

Reheating

These cookies are best served at room temperature. If you prefer them slightly warmed, you can microwave them for a few seconds, but they are best enjoyed chilled or at room temperature.

FAQs

1. Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before rolling and baking.

2. Can I use store-bought strawberry jam?

Absolutely! Store-bought jam works just fine in the filling, saving you time and effort.

3. Can I use a different flavor of jam for the filling?

Yes, you can swap strawberry jam for raspberry, blueberry, or any other fruit preserve that you prefer.

4. How thick should I roll the dough?

Roll the dough to about 1/8-inch thickness for optimal cookie texture and even baking.

5. Can I use a different type of flour?

All-purpose flour is recommended for the best results, but you can experiment with a gluten-free flour blend for a gluten-free version.

6. How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps prevent excessive spreading and helps the cookies maintain their shape.

7. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough before baking. Simply wrap it tightly in plastic wrap and freeze it for up to 1 month.

8. How can I make the cookies look more colorful?

You can add a few drops of yellow food coloring to the dough before baking to make the cookies more vibrant and lemony-looking.

9. What can I use instead of freeze-dried strawberries?

If you can’t find freeze-dried strawberries, you can omit them or use a bit more strawberry jam for flavor.

10. Can I make these cookies without the cheesecake filling?

Yes, you can simply use the lemon cookies on their own or fill them with a different type of filling, like lemon curd or buttercream.

Conclusion

Lemon Strawberry Cheesecake Sandwich Cookies are a deliciously sweet and tangy treat that combines the refreshing flavor of lemon cookies with the creamy richness of strawberry cheesecake filling. Perfect for any occasion, these cookies offer a delightful balance of flavors and textures that will leave everyone wanting more. Easy to make, customizable, and simply delicious, they’re bound to become a new favorite in your dessert rotation.