Name: Flower Shaped Strawberry Lemon Sandwich Cookies
Prep time: 2 h 28 min
Cook time: 8 min
Total time: 2 h 28 min
Cuisine: American
Ingredients: – 1 ½ cups all-purpose flour, spooned and leveled; – ½ cup powdered sugar; – ½ oz freeze dried strawberries (about ½ cup); – ¼ teaspoon coarse Kosher salt (use half if using table salt); – ½ cup cold unsalted butter, cut into 8 pieces; – 1 teaspoon vanilla extract; – 1 drop red or pink gel food coloring (optional); – 2 ½ to 3 tablespoons cold whole milk; – ½ cup unsalted butter, softened to room temperature (substitute half with vegetable shortening optionally for whiter color); – 1 cup powdered sugar; – 1 teaspoon meringue powder (optional); – 1 teaspoon freshly grated lemon zest OR ¼ to ½ teaspoon lemon extract

Ingredients

– 1 ½ cups all-purpose flour, spooned and leveled

– ½ cup powdered sugar

– ½ oz freeze dried strawberries (about ½ cup)

– ¼ teaspoon coarse Kosher salt (use half if using table salt)

– ½ cup cold unsalted butter, cut into 8 pieces

– 1 teaspoon vanilla extract

– 1 drop red or pink gel food coloring (optional)

– 2 ½ to 3 tablespoons cold whole milk

– ½ cup unsalted butter, softened to room temperature (substitute half with vegetable shortening optionally for whiter color)

– 1 cup powdered sugar

– 1 teaspoon meringue powder (optional)

– 1 teaspoon freshly grated lemon zest OR ¼ to ½ teaspoon lemon extract

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Instructions

1-Make Cookie Dough: Pulse flour, powdered sugar, freeze dried strawberries, and salt in a food processor. Add cold butter pieces one at a time while processing until crumbly. Add vanilla, food coloring, and milk; process until dough starts sticking. Knead briefly on a surface until smooth, form into a disk, wrap, and refrigerate for 20 minutes.

2-Roll & Cut Cookies: Roll chilled dough to 1/8 – 1/4 inch thick on floured surface. Cut into 1 ½ inch flower shapes. Place on parchment-lined baking sheets, gather scraps, re-roll, and cut. Chill cut cookies on sheets for 30 minutes.

3-Bake Cookies: Preheat oven to 350°F (center rack). Bake chilled cookies for about 8 minutes until edges are very pale golden and flaky. Cool 5 minutes on pan, then transfer to rack to cool completely.

4-Make Buttercream: Beat softened butter until smooth for 1 minute. Add powdered sugar, meringue powder if using, and lemon zest or extract. Beat until light and fluffy.

5-Fill Cookies: Fit piping bag with star tip. Pipe buttercream onto the flat side of half the cookies. Top with remaining cookies, gently pressing to form sandwiches.

Last Step:

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Notes

🌺 Chill dough and cut cookies well to prevent spreading and retain detailed flower shapes.
🍓 Freeze dried strawberries add natural flavor and color; gel food coloring can intensify the pink hue.
🍋 Use meringue powder to stabilize lemon buttercream and avoid lemon juice to prevent curdling.

Author: Brandi Oshea
Prep Time: 1 hour 20 minutes
Chilling and cooling time: 1 hour 8 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American