Description
Strawberry Lemonade Cookies are delightful, soft, thick, and chewy lemon sugar cookies topped with a bright, tart strawberry buttercream. These refreshing, summery cookies balance zesty lemon flavor with sweet strawberry frosting, making them perfect for warm weather treats or special occasions.
Ingredients
Units
Scale
For the Lemon Sugar Cookies
- 1/2 cup (1 stick or 113g) unsalted butter
- 1 cup (200g) granulated sugar
- Zest of 1 lemon
- 3 tbsp (42g) vegetable or canola oil
- 1 large egg + 1 large yolk at room temperature
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 1/2 cups (300g) all-purpose flour
- 1 tbsp (10g) cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Strawberry Buttercream
- 1 1/2 cups (33g or 1.2oz) freeze-dried strawberries
- 1 cup (2 sticks or 226g) unsalted butter at room temperature
- 2 1/2 cups (300g) powdered sugar
- 1/4 cup (60mL) heavy cream
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For Decorating the Cookies
- Freeze-dried strawberries (crushed)
- Lemon zest
Instructions
- Prepare Lemon Sugar Cookies: Melt the butter and let it cool slightly. Combine sugar and lemon zest by rubbing with your fingers to release oils. In a large bowl, whisk together melted butter, lemon sugar, oil, eggs, lemon juice, and vanilla extract until lightened in color, about 1 minute. Add flour, cornstarch, baking soda, baking powder, and salt. Mix with a rubber spatula until fully combined. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat and Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats. Preheat oven to 350°F (175°C).
- Shape and Bake Cookies: Use a #24 cookie scoop (about 3 tablespoons) to portion dough. Roll each into a ball and place on baking sheets at least 2 inches apart. Flatten slightly with your palm. Keep remaining dough refrigerated. Bake for 12-13 minutes until centers are set and edges are golden. Cool completely before frosting.
- Make Strawberry Buttercream: Grind freeze-dried strawberries in a food processor to a fine powder. In a stand mixer bowl with paddle attachment, cream butter on medium speed until smooth, about 2 minutes. Add powdered strawberries, powdered sugar, heavy cream, lemon juice, vanilla extract, and a pinch of salt. Mix on low speed until combined, scraping down the bowl. Increase to medium speed and beat for 2 minutes until frosting is smooth and creamy.
- Decorate the Cookies: Using a cookie scoop, add a dollop of frosting to each cooled cookie. Spread frosting to edges and create a swirl pattern using an offset spatula or spoon back. Garnish with crushed freeze-dried strawberries and fresh lemon zest. Serve immediately or store appropriately.
Notes
- Use room temperature eggs and butter for best mixing results.
- Chilling the dough is essential to prevent spreading during baking.
- Freeze-dried strawberries add intense flavor without adding moisture to the frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- For a dairy-free option, substitute butter and heavy cream with suitable vegan alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
