Strawberry Lemonade Sandwich Cookies
These sandwich cookies are perfect for spring/summer. Fluffy strawberry buttercream sandwiched between two chewy lemon cookies. Amazing? Yes. You can enjoy these on a warm day, outside, with a cold glass of milk and some friends. Or by yourself, at the computer, shoving them down your throat as fast as you can. Don’t worry, I won’t judge
Ingredients: Cookies (makes about 16 cookies or 8 sandwiches)
1/2 cup unsalted butter, melted
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 and 1/2 cups all-purpose flour
Pink Sugar (Optional)
1 cup butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla
5 tablespoons strawberry puree (about 8-10 strawberries)
Preheat oven to 350F. Line baking sheet with parchment paper.
In a large mixing bowl, beat the melted butter and sugar until combined.
Beat in egg, lemon juice, lemon zest, and vanilla.
With a spoon, mix in all dry ingredients until just combined.
Roll in small (about 2 teaspoons) balls and place on baking sheet.
Bake for 10-12 minutes.
In the a medium bowl, beat the butter on medium-high speed for about 5 minutes.
Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated.
Add in vanilla and mix until incorporated.
A tablespoon at a time, beat in the strawberry puree until light and fluffy.
Put about a teaspoon and 1/2 of frosting on every other cookie and “sandwich” them.