Introduction

Strawberry Lemonade Cookies combine the bright, tangy flavors of lemon with the sweet, fruity notes of freeze-dried strawberries. These soft, flavorful cookies topped with creamy strawberry buttercream are perfect for spring and summer gatherings or anytime you crave a refreshing treat.

Strawberry Lemonade Cookies Recipe - Recipe Image

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, for frosting)
2½ cups (300g) powdered sugar
¼ cup (60mL) heavy cream
1 tablespoon fresh lemon juice (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
Freeze-dried strawberries and lemon zest (for garnish)

Instructions

Step 1: Melt the ½ cup butter and set aside to cool slightly.
Step 2: Combine the granulated sugar and lemon zest using your fingers, rubbing gently to release the lemon oils.
Step 3: In a large bowl, whisk together the melted butter, lemon sugar mixture, vegetable oil, egg and yolk, fresh lemon juice, and vanilla extract until well combined and slightly lightened in color, about 1 minute.
Step 4: Add the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Use a rubber spatula to fold the dry ingredients into the wet mixture until 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: Scoop the chilled dough using a #24 cookie scoop (about 3 tablespoons), roll each portion into a ball, and place on the prepared sheets at least 2 inches apart. Gently press each ball to flatten slightly. Keep unused dough refrigerated.
Step 8: Bake the cookies at 350°F for 12 to 13 minutes until the centers are no longer wet and edges begin to turn golden. Let the cookies cool completely on a wire rack before frosting.
Step 9: For the strawberry buttercream, grind the freeze-dried strawberries in a food processor into a fine powder and set aside.
Step 10: Using a stand mixer fitted with a paddle attachment, cream the 1 cup of softened butter on medium speed for about 2 minutes until smooth. Scrape down the sides of the bowl.
Step 11: Add the ground freeze-dried strawberries, powdered sugar, heavy cream, lemon juice, vanilla extract, and a pinch of salt. Start mixing on low speed to combine and prevent powdered sugar from flying out. Scrape the bowl well.
Step 12: Increase to medium speed and beat the frosting for 2 minutes until smooth and creamy.
Step 13: Decorate each cooled cookie by adding a dollop of frosting with a cookie scoop. Spread it out to the edges with an offset spatula or back of a spoon, creating a swirl pattern. Garnish with crushed freeze-dried strawberries and fresh lemon zest if desired, then enjoy!

Tips & Variations

For a more intense lemon flavor, add an extra teaspoon of lemon zest to the dough or frosting.
Use fresh strawberries finely chopped instead of freeze-dried for a different texture in the frosting.
Chill the dough longer if you want thicker cookies that spread less during baking.
If you don’t have a cookie scoop, use two spoons to portion the dough evenly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate the frosted cookies for up to 5 days. Let refrigerated cookies come to room temperature before serving for the best texture. You can also freeze unfrosted cookies in a sealed container for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of freeze-dried?

Freeze-dried strawberries are best for this recipe because they add flavor without extra moisture. Using frozen strawberries may make the frosting too wet and affect its texture.

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just be sure to keep it tightly wrapped to prevent it from drying out.

Strawberry Lemonade Cookies Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

These Strawberry Lemonade Cookies combine the tangy brightness of lemon with the sweet, fruity flavor of freeze-dried strawberries in a soft sugar cookie base. Topped with a luscious strawberry buttercream frosting, they make a perfect treat for spring and summer gatherings or any time you crave a refreshing twist on classic cookies.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 1 hour 3 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies

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

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
Fresh lemon zest

Instructions

Melt Butter: Melt the ½ cup of unsalted butter and set it aside to cool slightly to prevent cooking the eggs when mixed.
Make Lemon Sugar: Combine the granulated sugar with the lemon zest by rubbing them together with your fingers to release the oils and infuse the sugar with bright lemon flavor.
Mix Wet Ingredients: In a large bowl, whisk together the cooled melted butter, lemon sugar, vegetable oil, eggs, lemon juice, and vanilla extract until well incorporated and the mixture lightens in color, about 1 minute.
Add Dry Ingredients: Add the all-purpose flour, cornstarch, baking powder, baking soda, and salt to the wet ingredients. Switch to a rubber spatula and fold the dry ingredients in until fully incorporated to form the cookie dough.
Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up for easier handling and better texture.
Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats and preheat the oven to 350°F (175°C).
Form Cookies: Using a #24 cookie scoop (about 3 tablespoons), portion the dough, rolling each into a ball. Place the balls on the prepared sheets spaced at least 2 inches apart. Press each ball down slightly with your palm to flatten.
Bake: Bake the cookies at 350°F for 12-13 minutes, until the centers are set and no longer wet-looking, and edges are starting to turn golden brown. Let cookies cool completely on the baking sheets before frosting.
Prepare Strawberry Powder: In a food processor, grind the freeze-dried strawberries into a fine powder for use in the buttercream.
Cream Butter: In the bowl of a stand mixer fitted with the paddle attachment, cream the 1 cup of unsalted butter on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl as needed.
Mix Frosting Ingredients: Add the ground freeze-dried strawberries, powdered sugar, heavy cream, lemon juice, vanilla extract, and a pinch of salt to the butter. Start mixing on low speed to combine and prevent powdered sugar spillage. Scrape the bowl well.
Whip Frosting: Increase to medium speed and beat for 2 minutes until the frosting is smooth, creamy, and spreadable.
Frost Cookies: Use a cookie scoop to add a dollop of frosting to each cooled cookie. Spread the frosting evenly to the edges using an offset spatula or back of a spoon and create a swirl pattern in the center.
Decorate: Sprinkle crushed freeze-dried strawberries and fresh lemon zest on top of the frosted cookies for a beautiful finish and added flavor. Enjoy!

Notes

Chilling the dough is important for easy handling and to prevent cookies from spreading too much while baking.
Room temperature eggs help the mixture incorporate smoothly for better texture.
Use fresh lemon zest and juice for the brightest flavor impact in both dough and frosting.
Freeze-dried strawberries provide intense fruit flavor without adding moisture to the frosting.
Pressing the cookie dough balls slightly before baking ensures a nice even shape and texture.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate the frosting separately if making ahead.

Keywords: Strawberry Lemonade Cookies, lemon sugar cookies, strawberry buttercream frosting, lemon zest cookies, freeze-dried strawberries, spring cookies, summer cookies