Description
Strawberry Lemonade Cookies are delightful lemon-infused sugar cookies topped with a creamy strawberry buttercream frosting. These soft, flavorful cookies are infused with fresh lemon zest and juice, then baked to golden perfection. The luscious buttercream, made with freeze-dried strawberries, powdered sugar, and a touch of lemon, adds a refreshing fruity twist that complements the tangy cookie base. Perfect for spring or summer gatherings, these cookies offer a bright, sweet-tart taste in every bite.
Ingredients
Scale
Cookie Dough
- 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
Strawberry Buttercream Frosting
- 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
Decoration
- Freeze-dried strawberries (crushed, for topping)
- Lemon zest (for topping)
Instructions
- Prepare Lemon Sugar: Melt the butter and set it aside to cool slightly. Combine the granulated sugar and lemon zest by rubbing together with your fingers to release the lemon oils.
- Make the Dough: In a large bowl, whisk together the melted butter, lemon sugar, vegetable oil, egg and egg yolk, fresh lemon juice, and vanilla extract until well combined and lightened in color, about 1 minute.
- Add Dry Ingredients: Add the all-purpose flour, cornstarch, baking powder, baking soda, and salt to the wet mixture. Use a rubber spatula to fold in the dry ingredients until fully incorporated into a dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350°F (175°C).
- Portion Cookies: After chilling, use a #24 cookie scoop (about 3 tablespoons) to scoop dough balls. Roll each portion into a ball, place on the baking sheets spaced at least 2 inches apart, and gently flatten each ball with your palm.
- Bake: Bake in the preheated oven for 12-13 minutes, or until the centers are no longer wet and edges begin to turn golden brown. Remove from oven and allow cookies to cool completely on a wire rack before frosting.
- Prepare Strawberry Buttercream: Using a food processor, grind the freeze-dried strawberries into a fine powder and set aside. In a stand mixer fitted with a paddle attachment, cream the softened butter on medium speed until smooth, about 2 minutes. Scrape down the bowl.
- Add Frosting Ingredients: Add the ground freeze-dried strawberries, powdered sugar, heavy cream, fresh lemon juice, vanilla extract, and a pinch of salt to the creamed butter. Mix on low speed until combined, scraping sides to avoid powdered sugar escaping.
- Beat Frosting: Increase mixer speed to medium and beat for 2 minutes until frosting turns smooth and creamy.
- Frost Cookies: Using a cookie scoop, place a dollop of frosting onto each cooled cookie. Spread evenly to the edges using an offset spatula or back of a spoon, finishing with a swirl pattern in the center.
- Decorate and Serve: Garnish the frosted cookies with crushed freeze-dried strawberries and fresh lemon zest if desired. Enjoy!
Notes
- Ensure butter is at room temperature for smooth frosting.
- Chilling the cookie dough helps maintain shape during baking.
- Use freeze-dried strawberries for intense color and flavor without moisture.
- Cookie dough can be stored in the fridge for up to 24 hours before baking.
- If you don’t have a food processor, place freeze-dried strawberries in a zip-top bag and crush with a rolling pin for frosting.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry lemonade cookies, lemon sugar cookies, strawberry buttercream, lemon zest cookies, freeze-dried strawberry frosting, summer cookies, fruity cookies
