Citrusy buttercream and fruity jam are delectable together! Lemon Sandwich Cookies with Strawberry Jam capture the flavor of summertime!
This post contains affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.
Sometimes, the best dessert is just a simple little cookie. And sometimes, you want more than just a simple cookie—you want to jazz up that little cookie. You may even want to load it with zingy lemon buttercream and sweet strawberry jam.
Well, I've got a tasty recipe for you! Delicious Lemon Sandwich Cookies are made with my Simple Butter Cookies recipe. The tender cookies are then sandwiched with a fresh lemon buttercream and sweet Strawberry Jam.
Jump to:
Why you'll love these lemon and strawberry jam sandwich cookies
The recipe starts with my butter cookies recipe that's made with just five ingredients. Since the dough needs a chilling before it's baked, you can make the dough ahead of time—up to three days. Once rolled, cut, and baked, the shortbread cookies have a crisp bite at the edges with a tender, buttery texture in the middle.
Spread the cookies with bright, lemon-flavored buttercream (made with lemon juice and zest) and sticky strawberry jam. The old-fashioned lemon sandwich cookies are soft and creamy; and that filling is so rich that it threatens to escape with every bite.
The buttercream sandwich cookies recipe calls for store-bought jam, but if you have homemade strawberry jam, by all means, use it! Especially if it's made with local New England strawberries that you picked yourself.
Such pretty sandwich cookies are lovely to make for friends coming over or to share at potlucks and work parties.
Strawberry love!
Strawberry Cream Cheese Icebox Cake
When it's hot outside, make an easy, no-bake Strawberry Icebox Cake.
🔪How to make Lemon Sandwich Cookies with Strawberry Jam
Ingredients:
- Flour: Use all-purpose flour for the cookies; King Arthur Baking is a great brand.
- Butter: This is for the cookies and the lemon buttercream—choose a quality, unsalted butter for the best flavor, such as Cabot or Kerrygold.
- Strawberry jam: I use jam for the smooth consistency. Bonne Maman and Stonewill Kitchen are great choices.
- Lemon juice and zest: Use a Microplane to remove the zest, then squeeze about 2 lemons to get the juice.
- Powdered sugar: The fine texture of this sugar is perfect for the cookies and for the buttercream because it blends quickly and smoothly.
- Vanilla extract: My go-to brand is Nielsen-Massey, which has a rich, true vanilla flavor.
- Salt: Just a pinch of salt enhances the overall flavor of the cookies.
Make the butter cookie dough
Cream powdered sugar and vanilla, then add in the flour and a little salt. Bring the dough together into a ball. Flatten it, cover it in plastic wrap, and then chill the dough.
SAVE THIS RECIPE OR POST!
I'll email this post to you, so you can come back to it later.
Cut out and bake the cookies
Roll out the dough and use a cutter to stamp out 2-inch round cookies. Bake them and let them cool.
Make the lemon buttercream
Whip together the butter, sugar, extract, and lemon juice. Beat these together until you have a fluffy and creamy frosting.
Assemble the cookie sandwiches
Spread lemon buttercream on the bottom of one cookie and strawberry jam on the bottom of another. Sandwich them together. Repeat with the remaining cookies until they're all assembled. Dust the old-fashioned lemon buttercream sandwich cookies with confectioners' sugar and serve.
FAQs
While good butter can be more expensive, for some recipes, it's really worth it—like this cookie recipe. Good butter is typically made in smaller batches using milk from happy cows, resulting in butter with a richer, more delectable flavor. Quality American brands to try are Cabot, Kate's, and Vermont Creamery. European butters tend to have a higher fat content, which will create an even more tender cookie, so they're good choices, too. Kerrygold from Ireland is a favorite.
Beating the butter on its own first helps to smooth it out and incorporate air, which will lighten the texture. It's also important to add the powdered sugar and lemon juice slowly, in stages, so the frosting can build and lighten as it blends, for the fluffiest possible texture.
Tips:
- Use the best quality butter you can afford here. The flavor really shines in the butter cookies and the buttercream, so it's worth using the good stuff.
- The butter cookies have two chilling times—one to firm up the dough for easier rolling and cutting, and another to keep the cookies from spreading too much while baking. These chill times are important, so don't skip them!
The lemon cream sandwich cookies are delicious served at room temperature, and also delicious served cold. When they're cold, the filling is firm, and the lemon and strawberry flavors are even more vibrant. You have two great options for these sandwich cookies!
The Strawberry Jam and Lemon Buttercream Sandwich Cookies recipe is below! And here are more yummy cookies to try:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Lemon Sandwich Cookies with Strawberry Jam
SAVE THIS RECIPE OR POST!
I'll email this post to you, so you can come back to it later.
Ingredients
For the cookies:
- 8 ounces unsalted butter, softened
- 1 cup confectioners' sugar
- 1 tablespoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
For the buttercream:
- ⅓ cup unsalted butter, slightly softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 4 cups confectioners' sugar plus extra for dusting
- ¼ cup lemon juice
For the filling:
- ⅓ cup strawberry jam
Instructions
Make the dough:
- Cream together the butter and confectioner's sugar for 3 minutes on medium speed. Scrape the bowl a couple of times during the mixing, it should be smooth. Add in the vanilla extract and beat the mixture on low to incorporate it.
- Whisk together the flour and salt in a separate bowl. Add this dry mixture into the butter mixture; mix them together on low speed, scraping down the bowl often, until the dough has come together.
- Turn the dough out onto a lightly floured area. Squeeze the dough together just a couple of times so that it is smooth.
Chill:
- Wrap the dough in plastic wrap and chill the dough for 30 minutes.
Roll and cut:
- Preheat the oven to 325° F. Line a baking sheet with parchment paper. The cut cookies will need to chill before baking, so be sure the baking sheet can fit in your fridge.
- Unwrap the chilled dough and use a knife to cut it in half. Rewrap one of the halves and hold it in the fridge. Place the other half on a large piece of parchment paper.
- Move the dough to one side of the parchment and fold the other half of the parchment over the top of the dough. Roll the dough inside the parchment to a ¼-inch thickness. (If you don't want to use parchment paper, keep the work surface and rolling pin lightly floured.)
- Use a 2-inch round cookie cutter and cut cookies from the dough. Place the cookies onto the parchment lined baking sheet, leaving about 1 inch between them.
- Roll scraps together and continue cutting cookies to fill the baking sheet. Prick the top of each cookie three times with the tines of a fork.
- Place the baking sheet into the refrigerator for 15 minutes. If you have unused dough, wrap this in plastic and refrigerate it also, until you're ready to roll and cut the next batch.
Bake:
- Put the cookies in the oven and bake them for about 18 to 20 minutes; check them after 18 minutes. Bake the cookies only until the edges and tops have very lightly browned.
- Remove the cookies from the oven and transfer them to a cooling rack to cool completely. Finish rolling, cutting, and baking the rest of the dough.
Make the buttercream:
- Beat the butter together with the vanilla extract until it is creamy and smooth. Add in the lemon zest and mix it in.
- Beat in the confectioner's sugar 1 cup at a time: mix it into the butter thoroughly before adding in a splash of the lemon juice. Continue alternating the sugar and lemon juice, beating on medium speed until the frosting is fluffy and smooth.
Assemble the cookies:
- Spread the bottom of one cookie with about 1½ teaspoons of the lemon buttercream. Spread the bottom of another cookie with about ½ teaspoon of the strawberry jam.
- Sandwich the two cookies together and place on a platter. Continue with the rest of the cookies and fillings.
- The sandwich cookies can be served at room temperature or chilled first in the refrigerator.
- The cookies can be stored in a sealed container in the fridge for up to two days. Makes about 34 sandwich cookies
Notes
- Use the best quality butter you can afford here. The flavor really shines in the cookies and buttercream, so it's worth using the good stuff.
- This recipe has two chilling times: one to firm up the dough for easier rolling and cutting, and the second to keep the cookies from spreading too much while baking. These chill times are important so don't skip them!
Nutrition
Comments
No Comments