Lemon strawberry cheesecake sandwich cookies

lemon strawberry cheesecake sandwich cookies are easy to make and are beyond delicious! made with tub cream cheese and freeze dried strawberries, they can be a year-round recipe, great for parties, birthdays and holidays!

5 from 1 reviews

These sandwich cookies are a true delight! Super stuffed with cream cheese filling, they are easy to make and are a great dessert for birthdays and celebrations.




  • 1 stick (115g) unsalted butter, softened 
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • zest of 1 organic lemon (about 1 tablespoon)
  • 24 drops lemon oil (I use LorAnn oils)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 1/2 cups (7oz | 200g) all-purpose flour
  • 1/2 teaspoon baking powder
  • about 1/3 cup granulated sugar, for coating the cookies


  • 13 tablespoons (180g) unsalted butter, softened
  • 1 cup (160g) powdered (confectioner’s) sugar
  • 9oz (260g) cream cheese, at room temperature 
  • 1/4 cup strawberry powder (freeze-dried), or more to taste


  1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper (or silicone mats), set aside. 
  2. Combine butter and sugar in a large bowl and beat until creamy. Whisk in the egg, lemon zest, lemon oil, vanilla and salt, beat until combined. Add the flour and sprinkle baking powder all over, then mix until the dough comes together. It should be smooth, with no dry patches, and soft. 
  3. Scoop the dough into 28 pieces, roll into balls, roll each one in granulated sugar, place on baking sheets and press flat. You want them to look like medallions, about 1/4 inch (0.5 cm) thick. As the dough is soft, you can shape it at the sides to make perfect circles. 
  4. Bake cookies for 8-9 minutes, until golden brown at the edges. Remove from the oven and let cool completely. 
  5. Make the filling: Beat butter and sugar in a medium bowl until creamy and smooth. Add cream cheese and whisk until completely blended. Lastly, whisk in strawberry powder. Taste and add more sugar or powder if desired. Cover filling and chill in refrigerator for 1-2 hours, even overnight, before assembling the cookies because the filling needs to harden first. 
  6. To assemble, add a heaping tablespoon (I use an ice cream scoop) of filling onto 1/2 of the cookies. Cover each one with another cookie then gently squeeze together until the filling is coming out at the sides. Swipe away the excess with a knife or spatula. If desired, sprinkle the sides with some strawberry powder as a decoration. Chill cookies until serving time, eat within 2-3 days. 


The ratios used in the filling are the way that they are because I am using Philadelphia cream cheese from a tub. It is softer than block cream cheese, so you need to add more butter for the filling to hold its shape. However, I am using way less sugar than a classic cream cheese frosting uses. You can add more sugar to taste, but keep in mind that the cookies are already sweet and you don’t want to go overboard with it. 

If you can’t find strawberry powder, buy freeze-dried strawberries (whole or sliced). Add them to your blender (or food processor) and blend until they turn into a powder. You need about 1/3 to 1/2 cup of sliced or whole strawberries, to produce 1/4 cup of strawberry powder. You can use more, depending on your taste. I found that 1/4 cup was about enough for that amazing flavor and color.