Description
Delight in these Lemon Strawberry Cheesecake Sandwich Cookies, featuring soft lemon cake cookies filled with a creamy strawberry cheesecake mixture. Perfect for summer gatherings or a refreshing dessert, these cookies combine zesty lemon flavor with sweet strawberry filling for a delightful treat.
Ingredients
Scale
Cookies
- 1 box lemon cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon lemon zest
Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry jam or preserves
- Fresh strawberries, finely diced (optional)
Instructions
- Prepare the Oven and Cookie Dough. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large bowl, combine the lemon cake mix, eggs, vegetable oil, and lemon zest. Mix thoroughly until a soft dough forms, ensuring all ingredients are fully incorporated.
- Shape and Bake Cookies. Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing them about 2 inches apart to allow spreading. Flatten each dough ball slightly with the bottom of a glass to create evenly sized cookies. Bake for 8 to 10 minutes until the edges are set but the centers remain soft, which will yield tender cookies.
- Cool the Cookies. Remove the cookies from the oven and transfer them to a wire rack. Allow them to cool completely before assembling the sandwich cookies to prevent the filling from melting.
- Make the Strawberry Cheesecake Filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and continue beating until the mixture becomes light and fluffy. Gently fold in the strawberry jam. If desired, fold in finely diced fresh strawberries for extra texture and flavor.
- Assemble the Sandwich Cookies. Once the cookies are fully cooled, spread or pipe a generous amount of the strawberry cheesecake filling onto the flat side of one cookie. Top with another cookie, pressing together gently to form a sandwich. Repeat with remaining cookies and filling.
- Chill Before Serving. Place the assembled sandwich cookies in the refrigerator for at least 30 minutes. This chilling step helps the filling firm up, improving the texture and making the cookies easier to handle when serving.
Notes
- For a tangier flavor, add a teaspoon of lemon juice to the filling for an extra citrus kick.
- You can substitute raspberry or blueberry jam for the strawberry preserves to vary the flavor profile.
- Store the sandwich cookies in the refrigerator for up to 3 days to maintain freshness and prevent spoilage.
