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Strawberry Lemonade Cookies Recipe

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4.4 from 87 reviews

These Strawberry Lemonade Cookies combine bright, zesty lemon sugar cookies with a creamy, tangy strawberry buttercream frosting. Perfectly soft and chewy cookies are infused with fresh lemon juice and zest, then topped with a luscious frosting made from freeze-dried strawberries for a vibrant twist on a classic treat. Ideal for spring and summer gatherings, these 15 delightful cookies offer a burst of refreshing flavors that are sure to please any sweet tooth.

Ingredients

Scale

For the Lemon Sugar Cookies

  • ½ cup (1 stick or 113g) unsalted butter, melted
  • 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

For the 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

For Decorating

  • Freeze-dried strawberries, crushed (optional)
  • Fresh lemon zest (optional)

Instructions

  1. Prepare Lemon Sugar Cookies: Melt the butter in a small saucepan or microwave, then set aside to cool slightly so it’s warm but not hot.
  2. Infuse Sugar with Lemon Zest: Combine granulated sugar and lemon zest in a bowl. Rub them together with your fingers to release the fragrant oils from the zest, enhancing the cookie’s lemon flavor.
  3. Mix Wet Ingredients: In a large bowl, whisk together the slightly cooled melted butter, lemon-infused sugar, vegetable oil, whole egg and yolk, fresh lemon juice, and vanilla extract. Whisk vigorously until fully combined and the batter lightens in color, about 1 minute.
  4. Add Dry Ingredients: Sift together 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 just incorporated and no flour streaks remain.
  5. Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. Chilling firms up the dough for easier handling and helps the cookies keep their shape while baking.
  6. Preheat Oven and Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats. Preheat your oven to 350°F (175°C).
  7. Portion and Shape Cookies: Using a #24 cookie scoop (about 3 tablespoons), portion the dough onto the prepared sheets spacing at least 2 inches apart. Roll each scoop into a ball and flatten slightly with the palm of your hand. Keep any remaining dough refrigerated until ready to bake.
  8. Bake Cookies: Place the cookie sheets in the oven and bake for 12-13 minutes, until edges begin to turn golden and the centers no longer look wet. Remove from oven and allow cookies to cool completely on the sheets before frosting.
  9. Make Strawberry Powder: In a food processor, pulse the freeze-dried strawberries into a fine powder. Set this aside to incorporate into the frosting.
  10. Cream Butter for Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the at room temperature butter on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
  11. Add Frosting Ingredients: Add the powdered freeze-dried strawberries, powdered sugar, heavy cream, lemon juice, vanilla extract, and a pinch of salt to the butter. Begin mixing on low speed to avoid sugar flying out of the bowl, then scrape down the sides thoroughly.
  12. Finish Frosting: Increase mixer speed to medium and beat the frosting for 2 minutes until smooth, creamy, and spreadable.
  13. Decorate Cookies: Using a cookie scoop, dollop frosting onto each cooled cookie. Spread the frosting evenly to the edges using an offset spatula or the back of a spoon. Create a swirl pattern in the center for a decorative finish.
  14. Add Garnish (Optional): Sprinkle crushed freeze-dried strawberries and fresh lemon zest on top of frosted cookies for added flavor, texture, and a pretty presentation.
  15. Serve and Enjoy: Allow the frosting to set slightly before serving. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Notes

  • Be sure to use freeze-dried strawberries for intense strawberry flavor without added moisture that can disrupt frosting texture.
  • Allow the butter and eggs to come to room temperature before mixing to ensure smoother batter and better emulsification.
  • Chilling the dough is crucial for firm cookies that hold their shape and don’t spread too much while baking.
  • If you don’t have a food processor, place freeze-dried strawberries in a sealed bag and crush them finely with a rolling pin for the frosting.
  • The frosting can be adjusted in thickness by adding more powdered sugar to thicken or more cream to thin it out.
  • Cookies should be completely cooled before frosting to prevent melting and sliding of the buttercream.
  • Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving for best flavor and texture.

Keywords: Strawberry lemonade cookies, lemon sugar cookies, strawberry buttercream, lemon zest cookies, freeze-dried strawberry frosting, spring cookies, summery cookies, soft lemon cookies

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