Mini Strawberry Filled Lemon Sandwich Cookies
These babies look like macaroons but they’re actually itty bitty bite-sized crumbly sandwich cookies with a hint of lemon filled with a divine strawberry frosting. The cookies weren’t too sweet, which really made the frosting shine. I added more strawberries than the recipe called for (recipe updated below), which I think made them even more strawberry-licious! Okay that was a bit corny but you get what I’m saying. The appeal of the bite-sizedness was also what made these cookies amazing – you could eat a handful of these guilt-free because 10 small cookies couldn’t be that many calories, right?
Mini Strawberry Filled Lemon Sandwich Cookies (adapted from Evil Shenanigans):
- 1 1/3 cups all-purpose flour
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
- 10 tablespoons butter, at room temperature
- 2/3 cups powdered sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
For the filling:
- 5 tablespoons butter, at room temperature
- 3 tablespoons finely diced strawberry
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, combine the flour, cornstarch and baking powder.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
Beat in lemon zest, lemon juice and vanilla until well combined.
Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Turn the dough onto a lightly floured surface and roll out to 1/8-inch thickness.
Use a 1-inch round cutter to cut out the cookies; p ress together the scraps of dough, and repeat process.
Place the cookies onto prepared baking sheet.
Place into oven and bake until the bottom edge of the cookies is just turning golden brown and the centers of the cookies are slightly puffed , about 8-9 minutes.
Remove from oven and cool completely on a wire rack before filling.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and strawberries on medium-high until only small pieces of berries remain, about 3-4 minutes.
Add the powdered sugar and vanilla, beating just until incorporated. Add more powdered sugar as needed, a tablespoon at a time, to loosen. (It should have the consistency of cake frosting.)
Spread 1-2 teaspoons of filling on half of the cookies. Top with a second cookie, gently pressing to spread the filling to the edges.
Cookies should be stored in the refrigerator in an airtight container. Allow to sit at room temperature for 10 minutes before serving.