Name: Strawberry Lemonade Cookies Recipe
Prep time: 30 min
Cook time: 13 min
Total time: 1 h 13 min
Cuisine: American
Ingredients: ½ 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 ½ cup (300g) all-purpose flour; 1 tbsp (10g) cornstarch; ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; 1 ½ cup (33g or 1.2oz) freeze-dried strawberries; 1 cup (2 sticks or 226g) unsalted butter at room temperature; 2 ½ cup (300g) powdered sugar; ¼ cup (60mL) heavy cream; 1 tbsp fresh lemon juice; 1 tsp vanilla extract; pinch of salt; freeze-dried strawberries; lemon zest

These Strawberry Lemonade Cookies are the ultimate treat when you’re craving something bright, playful, and undeniably delicious. Picture this: thick and chewy lemon sugar cookies, each one topped with a smooth, rosy strawberry buttercream that’s bursting with tart fruitiness. Every bite offers a perfect balance of zesty citrus and summery berries, making them a standout for parties or whenever you need a little sunshine on your plate. If you’ve got a soft spot for cheerful flavors and eye-catching cookies, you’ll fall instantly in love with this vibrant dessert.

Strawberry Lemonade Cookies Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the building blocks of unforgettable Strawberry Lemonade Cookies! Each ingredient plays a specific – and important – role in creating that perfectly tender cookie and luscious, fruity frosting. Don’t be tempted to swap out or skip anything here; every element brings out the magic.

Unsalted butter: Creates a rich, melt-in-your-mouth texture both in the cookie base and the buttercream topping.
Granulated sugar: Sweetens the dough and, when rubbed with lemon zest, infuses each bite with citrusy aroma.
Lemon zest: Packs in a powerful lemon fragrance and flavor – don’t skip the zest for that authentic tang!
Vegetable or canola oil: Ensures the cookies stay ultra-moist and tender.
Egg + egg yolk: Adds structure and richness, helping the cookies achieve a thick, chewy crumb.
Fresh lemon juice: Adds brightness and tartness, essential for both the cookie dough and pink frosting.
Vanilla extract: Rounds out the citrus flavors with a hint of warmth and complexity.
All-purpose flour: Builds body and gives the cookies their chewy bite.
Cornstarch: The secret to super-soft cookies – it keeps them tender without being cakey.
Baking powder + baking soda: Lifts and lightens, giving the cookies just the right amount of rise and spread.
Salt: Balances all the sweet and tart notes, making flavors pop.
Freeze-dried strawberries: Delivers intense berry flavor and a naturally pink hue to the buttercream (and a little extra crunch for decoration!).
Powdered sugar: Sweetens and smooths the buttercream for perfect spreadability.
Heavy cream: Luxuriously creamy, it lightens the frosting’s texture and helps it whip up fluffy.
Lemon zest and extra freeze-dried strawberries: Sprinkled on top for flavor and a picture-perfect finish.

How to Make Strawberry Lemonade Cookies

Step 1: Prepare the Lemon Sugar Cookie Dough

Start by melting your butter and giving it a minute to cool slightly – you want it liquid, not piping hot. In a small bowl, combine the granulated sugar and lemon zest, then use your fingers to rub them together until the sugar is fragrant and clumpy with citrus oils. This little trick releases all those zesty oils right into your dough. In a large bowl, whisk the melted butter, lemon sugar, oil, eggs, lemon juice, and vanilla together until everything is glossy, creamy, and slightly lighter in color. This ensures a soft, chewy cookie base that’s full of bright lemon flavor.

Step 2: Mix in the Dry Ingredients

Now, add the flour, cornstarch, baking powder, baking soda, and salt right into the bowl. Switch to a rubber spatula and gently fold until a smooth, thick dough forms and no streaks of flour remain. This is where the magic really starts – you’ll feel the dough come together into something irresistible.

Step 3: Chill the Dough

Cover your bowl tightly with plastic wrap and chill in the fridge for at least 30 minutes. This step is crucial: it makes the dough easier to handle, helps the flavors meld, and guarantees those delightfully thick and chewy cookies.

Step 4: Portion and Bake the Cookies

While your dough is chilling, preheat the oven to 350°F and line a couple of baking sheets with parchment or silicone mats. Scoop the chilled dough using a #24 cookie scoop (or about 3 tablespoons per cookie). Roll each portion into a ball, then flatten it gently with your palm for a perfectly thick shape. Keep the dough in the fridge between batches so the cookies don’t get too soft. Bake for 12 to 13 minutes, just until the edges are barely golden and the centers look set. Let them cool completely before you even think about frosting!

Step 5: Make the Strawberry Buttercream

Grab your food processor and blitz the freeze-dried strawberries into a fine powder – this is the secret to that bold, fruity flavor and dreamy pink color. Cream the butter in your mixer until it’s super smooth, then add the strawberry powder, powdered sugar, heavy cream, lemon juice, vanilla, and salt. Mix on low first (to avoid a pink sugar cloud!), then crank it up to medium until the frosting is soft, fluffy, and perfectly spreadable.

Step 6: Frost and Decorate the Cookies

Once the cookies are completely cool, dollop a generous scoop of strawberry buttercream onto each, swirling it to the edges with the back of a spoon or small offset spatula. Finish them with a shower of crushed freeze-dried strawberries and a little lemon zest for sparkle. Each cookie is now a Strawberry Lemonade Cookies masterpiece – ready to satisfy every summer craving.

How to Serve Strawberry Lemonade Cookies

Garnishes

When it comes to making Strawberry Lemonade Cookies truly irresistible, a little flourish goes a long way. Scatter extra crushed freeze-dried strawberries over the pink buttercream for a bright pop of color and crunch, and zest fresh lemon right over the top for that final citrusy aroma. If you’re feeling playful, tiny edible flowers or a sprinkle of sanding sugar never hurt, especially for party platters.

Side Dishes

Pair these cookies with something refreshing to drink – think homemade lemonade, fruit-infused sparkling water, or sweet iced tea. They also play beautifully alongside other fruity desserts, like a simple berry salad, slices of angel food cake, or bowls of vanilla ice cream for a classic strawberry shortcake vibe.

Creative Ways to Present

Show off your Strawberry Lemonade Cookies at picnics, pool parties, or summer birthdays by stacking them on a tiered tray or lining them up in bakery boxes tied with ribbon. For a fun twist, turn the cookies into ice cream sandwiches using a scoop of strawberry or lemon ice cream between two frosted cookies. They’re also darling on a dessert board paired with fresh fruit and candies.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Strawberry Lemonade Cookies extra-fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for 2–3 days, though the buttercream may soften slightly in warmer weather. If it’s extra hot out, feel free to pop them in the fridge, making sure to let them sit at room temp for a few minutes before serving so the frosting goes creamy again.

Freezing

These cookies are freezer-friendly! The best method is to freeze the unfrosted cookies in an airtight container or zip-top bag for up to 2 months. When ready to enjoy, thaw at room temperature, then spread the strawberry buttercream fresh. You can also freeze frosted cookies in a single layer before transferring to a container, but note that the decorations might look a little less pristine after thawing.

Reheating

Cookies don’t require reheating, but if you love a just-baked taste, you can warm un-frosted cookies in a low oven (about 275°F) for 2–3 minutes before frosting. Let frosted cookies come to room temperature and the buttercream will soften beautifully.

FAQs

Can I use fresh strawberries instead of freeze-dried?

For the buttercream, freeze-dried strawberries are essential. They provide intense berry flavor and make the frosting thick and pipeable, unlike fresh strawberries, which will cause it to become runny and pale. Stick with freeze-dried for best results!

Do I have to chill the dough?

Chilling the dough is a must-do step for Strawberry Lemonade Cookies. It helps the dough firm up, prevents spreading, and ensures thick, chewy cookies with tender centers – totally worth the wait!

How do I keep my buttercream smooth and not grainy?

Start with room-temperature butter, sift your powdered sugar if it’s clumpy, and be sure to grind the freeze-dried strawberries into a very fine powder. Whipping the frosting for a full 2 minutes helps everything blend into a dreamy, spreadable cloud.

Can I make these cookies gluten free?

Yes! Swap out the all-purpose flour for your favorite measure-for-measure gluten-free blend. The cookies may spread a touch more or be slightly softer, but they’ll still be every bit as delicious and pretty!

Why do my cookies look underbaked in the center?

Slightly underbaked centers are actually perfect for Strawberry Lemonade Cookies – they’ll finish setting up as they cool and stay nice and chewy, not dry. Just make sure the edges are golden and the tops don’t look wet before removing from the oven.

Final Thoughts

If you’ve made it this far, I hope you’re as excited as I am to try these Strawberry Lemonade Cookies! Their blend of sweet, tart, and buttery flavors will bring sunshine to any occasion, and they’re guaranteed to become a crowd-pleasing favorite. Grab your lemons and strawberries, and get ready to bake up a batch of happiness!