Lemon Sandwich Cookies with Strawberry Jam

5 from 2 votes. Tap stars to vote

Citrusy buttercream and fruity jam are delectable together! Lemon Sandwich Cookies with Strawberry Jam capture the flavor of summertime!

Prep Time1 5

Cook Time18

Chilling Time55

Total Time2 18

Course: Comfort Food, Cookies, Dessert, Summer Dessert

Cuisine: American

Servings: servings

Calories: 174kcal

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.

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.

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.

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.

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

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!