Description
Strawberry Lemonade Cookies feature a soft, thick, and chewy lemon sugar cookie base topped with a bright, tart strawberry buttercream frosting. Perfectly balancing sweet and tangy flavors with refreshing summer vibes, these cookies are ideal for warm weather gatherings or anytime you crave a fruity twist on a classic treat.
Ingredients
Units
Scale
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
Strawberry Buttercream
- 1 1/2 cup (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
- Freeze-dried strawberries (crushed)
- Lemon zest
Instructions
- Prepare the Lemon Sugar Cookies: Melt the unsalted butter and let it cool slightly. Using your fingers, rub together the granulated sugar and lemon zest to release the lemon oils. In a large bowl, whisk the melted butter, lemon sugar mixture, vegetable oil, egg, egg yolk, fresh lemon juice, and vanilla extract together until fully combined and slightly lightened in color, about 1 minute.
- Mix Dry Ingredients: Add all-purpose flour, cornstarch, baking powder, baking soda, and salt to the wet ingredients. Use a rubber spatula to fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing to keep cookies tender.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to firm up, which helps control spreading and improves texture.
- Preheat Oven and Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats. Preheat the oven to 350°F (175°C).
- Scoop and Shape Dough: Using a #24 cookie scoop (about 3 tablespoons), portion the chilled dough and roll each into a ball. Place them onto the prepared baking sheets at least 2 inches apart. Press each ball gently with your palm to slightly flatten.
- Bake the Cookies: Bake in the preheated oven for 12-13 minutes until the centers look set and the edges just start to turn golden brown. Remove from oven and allow cookies to cool completely on the baking sheets before frosting.
- Make the Strawberry Buttercream: In a food processor, pulse freeze-dried strawberries into a fine powder. In a stand mixer fitted with a paddle attachment, cream room temperature butter on medium speed until smooth, about 2 minutes. Scrape down bowl sides.
- Add Remaining Frosting Ingredients: Add powdered sugar, strawberry powder, heavy cream, fresh lemon juice, vanilla extract, and a pinch of salt into the bowl. Start mixing on low speed until combined to prevent powdered sugar from flying out, then increase to medium speed and beat for 2 minutes until smooth and creamy.
- Frost the Cookies: Once cookies are fully cooled, use a cookie scoop or spoon to place generous dollops of strawberry buttercream on top of each cookie. Use an offset spatula or the back of a spoon to spread the frosting to the edges and create a swirl pattern.
- Decorate: Garnish frosted cookies with crushed freeze-dried strawberries and fresh lemon zest for added color and flavor. Serve and enjoy!
Notes
- Chilling the dough is important to prevent excessive spreading and to develop better flavor and texture.
- Make sure the butter for the frosting is softened at room temperature for easier creaming and a smoother texture.
- Freeze-dried strawberries powder adds intense strawberry flavor without extra moisture, ensuring the buttercream sets properly.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For an extra lemony punch, add a bit more fresh lemon zest to the cookie dough or the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
