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Strawberry Lemonade Cookies Recipe

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★★★★★

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.

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

  1. Melt Butter: Melt the ½ cup of unsalted butter and set it aside to cool slightly to prevent cooking the eggs when mixed.
  2. 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.
  3. 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.
  4. 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.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up for easier handling and better texture.
  6. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats and preheat the oven to 350°F (175°C).
  7. 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.
  8. 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.
  9. Prepare Strawberry Powder: In a food processor, grind the freeze-dried strawberries into a fine powder for use in the buttercream.
  10. 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.
  11. 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.
  12. Whip Frosting: Increase to medium speed and beat for 2 minutes until the frosting is smooth, creamy, and spreadable.
  13. 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.
  14. 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

Find it online: https://thehungrymason.com/strawberry-lemonade-cookies-recipe/