Strawberry Lemon Cream Cookies
These Strawberry Lemon Cream Cookies are a delightful combination of sweet strawberries and tangy lemons wrapped in a creamy cookie. Perfect for any occasion, they're sure to bring joy and warmth.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup fresh strawberries, diced
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup heavy cream (for cream filling)
- 1 cup powdered sugar (for cream filling)
- 1 tablespoon lemon juice (for cream filling)
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and lemon zest until fully combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the diced fresh strawberries.
- Use a cookie scoop to portion out dough onto the prepared baking sheets, leaving enough space for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a bowl, whip together heavy cream, powdered sugar, and lemon juice until soft peaks form.
- Once cooled, spread the cream filling between two cookies to create sandwich cookies.
Notes
Use fresh strawberries for the best flavor. You can make the cream filling ahead of time. Store the assembled cookies in the fridge for best texture.