Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Posted on April 13, 2013  |  Print Recipe

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

This recipe came about while I was testing out ideas for an upcoming Cookie of the Month, and wondering how I could brighten up the resulting flat and not so exciting lemon cookies.

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Don’t let me fool you, the lemon cookies actually taste quite good on their own- they are chewy and delightfully lemon flavored (not overly sour or overly sweet).  But you know, they were just so boring.  Besides, I gave you a lemon cookie before that stood so well on its own it didn’t need any extras.

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

So of course I had to consult with my mom, my go-to dessert expert.  She had the genius idea of adding strawberry buttercream.  So smart because not only do these cookies now scream summer, but they also have the prettiest pink filling!

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

I used this strawberry buttercream before for cupcakes and it was a huge hit, so I’m so glad we found a way to highlight it again!

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Oh, and I realized that I might have left a few of you hanging.  For those of you who don’t follow me on social media, you may not have seen the big news I had teased about a few weeks ago.  Keep It Sweet Desserts was featured on the TODAY Show!  We were showcased as having the BEST BLONDIES on the East Coast.  Why yes I am still freaking out about that!

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Anyway, back to these cookies!  Make them right away and then make them again for Mother’s Day, they’d pair very well with a package of Strawberries and Cream Cookies ;-)

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream
 
Chewy lemon white chocolate chip cookies sandwiched together with creamy strawberry buttercream.
Author:
Recipe type: Dessert
Makes: 20 cookie sandwiches

Ingredients
White Chocolate Chip Lemon Cookies:
  • 10⅛ ounces (~2¼ cups) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 2 sticks unsalted butter, softened at room temperature
  • 11¼ ounces (~1½ cups) granulated sugar
  • 2 x-large eggs at room temperature
  • 2 tablespoons lemon zest (~1 large lemon)
  • 1½ cups white chocolate chips
Strawberry Buttercream:
  • 4 ounces (1/2 cup / 1 stick) unsalted butter, softened at room temperature
  • ½ cup strawberry jelly
  • 1 cup powdered sugar

Instructions
White Chocolate Chip Lemon Cookies:
  1. Pre-heat oven to 400 degrees; line baking sheets with parchment paper or slipats and set aside
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside
  3. In the large bowl of an electric mixer, cream butter and sugar for several minutes until light and fluffy
  4. Scrape the sides of the bowl and add eggs and lemon zest, mix on medium speed just until combined
  5. Reduce speed to low and slowly add flour mixture just until combined; scrape sides of bowl again and then stir in white chocolate chips
  6. Use a medium cookie dough scoop (~2 tablespoons) and scoop cookie dough 1-2 inches apart on prepared pans
  7. Bake 8-10 minutes or until center of cookie appears set and edges are a very light golden brown
  8. Set aside cookies to cool and prepare buttercream
Strawberry Buttercream:
  1. Beat the butter in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
  2. Add jelly and beat on high speed for one minute; scrape the side of the bowl
  3. Add sugar and mix on low speed until combined; then increase the speed to high and beat for several minutes until frosting is light and fluffy
To make the cookie sandwiches:
  1. Set cookies into pairs closest in size to one another
  2. Pipe or spread 1-2 tablespoons of buttercream on the bottom half of one cookie in each pair; lightly press other cookie on top of buttercream
  3. Store cookies in an airtight container up to three days; may be frozen up to one month

Notes
Cookies very slightly adapted from Martha Stewart  (as seen on Baked by Rachel)
These were pretty large cookie sandwiches, you can definitely use a smaller cookie dough scoop and just reduce the cooking time by a couple of minutes.
If you aren't a fan of white chocolate chips, feel free to leave them out, but they do compliment the other flavors really well.

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream
This post contains affiliate links.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Mini Lemon Layer Cake

Mini Lemon Layer Cake

No Churn Lemon Ice Cream

No Churn Lemon Ice Cream

Easy Lemon Shortbread Cookies

Easy Lemon Shortbread Cookies

My favorite lemon cookies!
You Might Also Like...
Comments (19)
Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: