Description
Delightful lemon strawberry cheesecake sandwich cookies blend tangy citrus with sweet berries in a creamy, dreamy dessert. Crisp cookie edges and silky filling create a perfect balance that will satisfy dessert enthusiasts seeking an elegant, refreshing treat.
Ingredients
Scale
- 2.5 cups (590 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- 0.5 tsp (2.5 ml) baking soda
- 0.5 tsp (2.5 ml) salt
- 1 large egg
- 1 cup (200 g) granulated sugar
- 0.75 cup (170 g / 6 oz) unsalted butter, softened
- 1 tbsp lemon zest
- 2 tbsps fresh lemon juice
- 1 tsp vanilla extract
- Yellow food coloring (optional)
- 4 oz (113 g) cream cheese, softened
- 0.25 cup (57 g / 2 oz) unsalted butter, softened
- 0.5 cup powdered sugar
- 0.5 tsp vanilla extract
- 2 tbsps strawberry jam or preserves
- 23 tbsps freeze-dried strawberries, powdered (optional)
Instructions
- Dough Preparation: Whisk flour, baking powder, baking soda, and salt in a medium bowl. Cream butter and sugar until fluffy, then blend in lemon zest, lemon juice, egg, and vanilla extract.
- Dough Resting: Fold dry ingredients into wet mixture, creating a soft dough. Refrigerate for 30 minutes to develop flavor and improve texture.
- Cookie Baking: Preheat oven to 350F (175C). Line baking sheets with parchment paper. Shape chilled dough into 1-inch balls, spacing them evenly. Flatten each ball using a glass bottom.
- Cooling Process: Bake cookies for 10-12 minutes until golden edges appear. Rest on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.
- Filling Creation: Whip cream cheese and butter until silky. Incorporate vanilla extract, powdered sugar, strawberry jam, and powdered freeze-dried strawberries, mixing until smooth and uniform.
- Cookie Assembly: Spread strawberry cheesecake filling onto the flat side of one cookie. Sandwich with another cookie, applying gentle pressure. Refrigerate for 10-15 minutes to set filling and enhance flavor integration.
Notes
- Chill Dough Strategically: Refrigerate cookie dough for at least 30 minutes to prevent spreading and develop richer flavor profiles during baking.
- Uniform Cookie Sizing: Use a cookie scoop or tablespoon to create consistently sized dough balls, ensuring even baking and professional-looking results.
- Manage Moisture Carefully: Gently pat strawberry jam to remove excess liquid, preventing soggy cookie centers and maintaining structural integrity.
- Customize Texture Options: For crispier cookies, bake 2-3 minutes longer; for softer cookies, reduce baking time by 1-2 minutes and monitor closely.
- Prep Time: 20 minutes (+30 minutes chilling)
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg