Name: Strawberry Lemonade Cookies Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 3 min
Cuisine: American
Ingredients: ½ cup (1 stick or 113g) unsalted butter; 1 cup (200g) granulated sugar; Zest of 1 lemon; 3 Tablespoons (42g) vegetable or canola oil; 1 large egg + 1 large yolk (at room temperature); 2 Tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 2½ cups (300g) all-purpose flour; 1 Tablespoon (10g) cornstarch; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 1½ cups (33g or 1.2oz) freeze-dried strawberries; 1 cup (2 sticks or 226g) unsalted butter (at room temperature); 2½ cups (300g) powdered sugar; ¼ cup (60mL) heavy cream; 1 Tablespoon fresh lemon juice; 1 teaspoon vanilla extract; Pinch of salt; Freeze-dried strawberries (crushed, for topping); Lemon zest (for topping)

Ingredients

½ cup (1 stick or 113g) unsalted butter

1 cup (200g) granulated sugar

Zest of 1 lemon

3 Tablespoons (42g) vegetable or canola oil

1 large egg + 1 large yolk (at room temperature)

2 Tablespoons fresh lemon juice

1 teaspoon vanilla extract

2½ cups (300g) all-purpose flour

1 Tablespoon (10g) cornstarch

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1½ cups (33g or 1.2oz) freeze-dried strawberries

1 cup (2 sticks or 226g) unsalted butter (at room temperature)

2½ cups (300g) powdered sugar

¼ cup (60mL) heavy cream

1 Tablespoon fresh lemon juice

1 teaspoon vanilla extract

Pinch of salt

Freeze-dried strawberries and lemon zest for topping (optional)

Instructions

Step 1: Melt the ½ cup of unsalted butter and set aside to cool slightly.

Step 2: Combine the granulated sugar and lemon zest in a bowl. Rub together with your fingers until the sugar is fragrant and the oils are released.

Step 3: In a large bowl, whisk together the melted butter, lemon sugar mixture, vegetable oil, egg, yolk, lemon juice, and vanilla extract until well combined and slightly lightened in color, about 1 minute.

Step 4: Add the flour, cornstarch, baking powder, baking soda, and salt to the bowl. Use a rubber spatula to fold in the dry ingredients until the dough is fully incorporated.

Step 5: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

Step 7: Use a cookie scoop (about 3 tablespoons) to portion the chilled dough. Roll each portion into a ball and place on the prepared baking sheets, spacing them at least 2 inches apart. Flatten each ball slightly with the palm of your hand. Keep any unused dough refrigerated.

Step 8: Bake the cookies for 12–13 minutes, until the centers are set and edges begin to turn golden. Allow the cookies to cool completely before frosting.

Step 9: While the cookies bake, grind the freeze-dried strawberries into a fine powder using a food processor. Set aside.

Step 10: In a stand mixer fitted with a paddle attachment, cream the 1 cup of room temperature butter on medium speed until smooth, about 2 minutes. Scrape down the bowl as needed.

Step 11: Add the powdered freeze-dried strawberry powder, powdered sugar, heavy cream, lemon juice, vanilla extract, and salt to the butter. Mix on low speed first until combined to avoid sugar dust, then scrape the bowl well.

Step 12: Increase the mixer speed to medium and beat for 2 minutes until the frosting is smooth and creamy.

Step 13: Use a cookie scoop to dollop frosting onto each cooled cookie. Spread it to the edges and create a swirl pattern with an offset spatula or the back of a spoon. Garnish with crushed freeze-dried strawberries and lemon zest if desired.

Tips & Variations

Chilling the dough helps the cookies hold their shape better during baking and intensifies the lemon flavor.

For a softer frosting, add a little more heavy cream, one teaspoon at a time, until the desired consistency is reached.

Substitute freeze-dried raspberries for a different berry twist.

If you don’t have a food processor, place freeze-dried strawberries in a sealed bag and crush with a rolling pin.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week. Bring to room temperature before serving. The frosted cookies can also be frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before enjoying.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can change the texture of the frosting, making it too wet. Freeze-dried strawberries are best for a smooth, stable buttercream.