Introduction

These Strawberry Lemonade Cookies combine bright lemon flavors with a sweet strawberry buttercream, creating a delightful treat perfect for any occasion. Soft, chewy, and topped with a creamy frosting, they offer a refreshing twist on classic sugar cookies.

The image shows a group of round sugar cookies on a silver cooling rack placed over a white marbled surface. Each cookie has one thick layer of pale pink frosting swirled smoothly on top. The frosting is decorated with small red crumb bits and tiny yellow lemon zest pieces scattered over it. Around the rack, there are bright red whole strawberries and a yellow lemon half with the cut side facing up. In the bottom left corner, a speckled white bowl holds more red crumb bits. The soft light gives the scene a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

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 garnish (optional)

Instructions

Step 1: Melt the ½ cup of unsalted butter and set it aside to cool slightly.
Step 2: Combine the granulated sugar and lemon zest using your fingers, rubbing them together to release the lemon oils.
Step 3: In a large bowl, whisk together the melted butter, lemon sugar, vegetable oil, eggs, lemon juice, and vanilla extract until the mixture lightens in color, about 1 minute.
Step 4: Add the flour, cornstarch, baking powder, baking soda, and salt to the bowl. Using a rubber spatula, mix everything until fully incorporated.
Step 5: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
Step 6: While the dough chills, line two baking sheets with parchment paper or silicone mats and preheat your oven to 350°F (175°C).
Step 7: Scoop the dough using a #24 cookie scoop (about 3 tablespoons), roll each portion into a ball, and place them on the prepared baking sheets at least 2 inches apart. Flatten each ball slightly with your palm. Keep any remaining dough refrigerated.
Step 8: Bake the cookies for 12–13 minutes, until the centers are set and the edges turn golden brown. Let them cool completely before frosting.
Step 9: For the strawberry buttercream, grind the freeze-dried strawberries into a fine powder using a food processor. Set aside.
Step 10: In a stand mixer with a paddle attachment, cream the softened butter on medium speed until smooth, about 2 minutes. Scrape down the bowl as needed.
Step 11: Add the ground freeze-dried strawberries, powdered sugar, heavy cream, lemon juice, vanilla extract, and a pinch of salt. Start on low speed to combine, then scrape the bowl.
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 place a dollop of frosting on each cooled cookie. Spread it to the edges with an offset spatula or back of a spoon, creating a swirl pattern. Optionally, garnish with crushed freeze-dried strawberries and fresh lemon zest.

Tips & Variations

Chilling the dough helps prevent spreading, ensuring thicker cookies.
For extra lemon flavor, add a teaspoon of lemon extract to the dough or frosting.
Substitute freeze-dried strawberries with freeze-dried raspberries for a different berry twist.
If you don’t have a cookie scoop, use a tablespoon to portion the dough evenly.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for best texture. The frosting can firm up when chilled; if desired, let cookies sit out a little before eating.

How to Serve

The image shows six round sugar cookies with a soft pink frosting spread in a thick, swirling layer on top, each sprinkled with small pieces of red strawberry bits and tiny yellow lemon zest flakes. The cookies are placed on a silver cooling rack set on a white marbled surface. Around the cookies, there are fresh strawberries with green tops and a large lemon half showing its juicy yellow inside. A white bowl filled with freeze-dried strawberry pieces also appears on the bottom left corner, and a pale pink cloth is partly visible on the left edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

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

Can I use fresh strawberries in the frosting?

Fresh strawberries contain moisture that can make the frosting runny, so freeze-dried strawberries are recommended for a powdery texture and concentrated flavor.