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–+ servings

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Lemon strawberry cheesecake sandwich cookies

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.
Prep 40 minutes
Cook 20 minutes
Time to cool 1 hour
Total Time 2 hours
Servings 14

Ingredients 
US | M

Cookies
  • 1 stick unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2-4 drops lemon oil (I use LorAnn oils)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup granulated sugar for coating the cookies
Filling
  • 13 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 9 oz cream cheese at room temperature
  • 1/4 cup strawberry powder (freeze dried) plus more to taste

Instructions

Make the cookies
  • Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper (or silicone mats), set aside. 
  • 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. 
  • Scoop the dough into 28 pieces, roll them 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. 
  • Bake cookies for 8-9 minutes, until golden brown at the edges. Remove from the oven and let cool completely. 
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 the filling and chill in the refrigerator for 1-2 hours, even overnight, before assembling the cookies because the filling needs to harden first. 
Assembly
  • Add a heaping tablespoon (I use an ice cream scoop) of filling onto half of the cookies. Cover each one with another cookie then gently squeeze together until the filling is coming out at the sides.
  • Swipe away any excess frosting with a knife or spatula. If desired, sprinkle the sides with some strawberry powder as a decoration. Chill the sandwiches until serving time.
  • The sandwiches can sit at room temperature for 15-30 minutes before serving. Keep leftover sandwich cookies in the refrigerator and eat within 2-3 days.

Notes

  • 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 overdo 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. 
  • Keep leftover strawberry powder in a ziplock bag or airtight container, stored in a dry and cool place. You can use it in other baking recipe or add it to your smoothies, yogurt, oatmeal.