Print

Strawberry Lemonade Cookies Recipe

Strawberry Lemonade Cookies Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.2 from 20 reviews

Strawberry Lemonade Cookies are a delightful treat featuring a soft, thick, and chewy lemon sugar cookie base topped with a bright, tart strawberry buttercream. Perfect for a refreshing summer twist!

Ingredients

Lemon Sugar Cookies:

  • 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

Strawberry Buttercream:

  • 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

For Decorating the Cookies:

  • freeze-dried strawberries
  • lemon zest

Instructions

  1. Lemon Sugar Cookies: Melt the butter and set aside to cool slightly.
  2. Combine the sugar and lemon zest with your fingers, rubbing to release the oils in the zest.
  3. In a large bowl, whisk together the melted butter, lemon sugar, oil, eggs, lemon juice, and vanilla. Continue whisking until the ingredients are incorporated and the mixture lightens in color, about 1 minute.
  4. Add flour, cornstarch, baking soda, baking powder, and salt to the bowl. Switch to a rubber spatula and mix in the dry ingredients until everything is fully incorporated.
  5. Cover the dough with plastic wrap and chill in the fridge for 30 minutes.
  6. Meanwhile, line 2 baking sheets with parchment paper or a silicone mat and preheat the oven to 350°F.
  7. Once the dough has chilled, use a #24 cookie scoop (about 3 Tablespoons) to portion the dough. Roll each scoop into a ball and place them onto the prepared baking sheets, spacing them at least 2” apart. Press each dough ball down with your palm to flatten it slightly. Keep the remaining dough that isn’t baking in the fridge.
  8. Bake at 350°F for 12-13 minutes or until the centers of the cookies no longer look wet and the edges start to turn golden brown. Allow to cool completely before frosting.
  9. Strawberry Buttercream: In a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
  10. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth, about 2 minutes. Scrape down the bowl with a rubber spatula.
  11. Add the ground freeze-dried strawberries, powdered sugar, heavy cream, vanilla, and salt, to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn’t spill out. Scrape the bowl well with a rubber spatula.
  12. Increase to medium speed and mix for 2 minutes. The frosting should be smooth and creamy.
  13. Decorating: Use a cookie scoop to add a dollop of frosting to the top of each of the cooled cookies. Use an offset spatula or the back of a spoon to spread the frosting out to the edges and finish by making a swirl pattern in the center. Top with crushed freeze-dried strawberries and fresh lemon zest if desired and enjoy.

Notes

  • Make sure the butter is at room temperature for both the cookies and the frosting.
  • Chilling the cookie dough is essential for the best texture.
  • You can adjust the sweetness of the buttercream by adding more or less powdered sugar.

Nutrition

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