Description
Delight in these vibrant Strawberry Lemonade Cookies featuring a zesty lemon-infused sugar cookie base topped with a luscious strawberry buttercream. Perfectly balanced with fresh lemon juice, vanilla bean, and freeze-dried strawberries, these cookies offer a refreshing twist on a classic treat that’s ideal for spring and summer gatherings.
Ingredients
For the Lemon Sugar 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 (at room temperature)
- 1 large egg yolk (at room temperature)
- 2 Tablespoons fresh lemon juice
- 1 teaspoon vanilla bean paste
- 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
- 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 bean paste
- Pinch of salt
- Freeze-dried strawberries and lemon zest, for garnish (optional)
Instructions
- Prepare Lemon Sugar Cookies: Melt the butter and set aside to cool slightly. Rub the granulated sugar and lemon zest together with your fingers to release the oils, creating lemon sugar. In a large bowl, whisk the melted butter, lemon sugar, vegetable oil, eggs, fresh lemon juice, and vanilla bean paste until combined and slightly lightened in color, about 1 minute.
- Mix Dry Ingredients: Add the flour, cornstarch, baking powder, baking soda, and salt to the wet ingredients. Use a rubber spatula to fold and mix until just combined, taking care not to overwork the dough.
- Chill Dough: Cover the dough tightly with plastic wrap and chill in the refrigerator for 30 minutes to firm up and develop flavor.
- Preheat Oven and Prepare Baking Sheets: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop and Shape Cookies: Use a #24 cookie scoop (approximately 3 tablespoons) to portion the dough. Roll each portion into a ball and place on the prepared baking sheets, spacing them at least 2 inches apart. Gently press each ball down with your palm to slightly flatten.
- Bake Cookies: Bake in the preheated oven for 12-13 minutes, or until the centers appear set and the edges turn golden brown. Remove from oven and let cool completely on the baking sheets.
- Prepare Strawberry Buttercream: In a food processor, finely grind the freeze-dried strawberries into a powder and set aside. Using a stand mixer fitted with a paddle attachment, cream the room temperature butter on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl.
- Add Remaining Frosting Ingredients: Add ground freeze-dried strawberries, powdered sugar, heavy cream, fresh lemon juice, vanilla bean paste, and a pinch of salt to the bowl. Mix on low speed initially to combine without making a mess, then increase to medium speed and whip for 2 minutes until the frosting is smooth and fluffy.
- Decorate Cookies: Once cookies are completely cooled, use a cookie scoop to dollop frosting onto each cookie. Spread the frosting evenly to the edges using an offset spatula or the back of a spoon, finishing with a decorative swirl in the center.
- Garnish and Serve: Sprinkle with crushed freeze-dried strawberries and fresh lemon zest for a pop of color and extra flavor. Serve and enjoy your refreshing Strawberry Lemonade Cookies!
Notes
- Room temperature eggs and butter ensure proper emulsion and texture in cookies and frosting.
- Freeze-dried strawberries provide intense flavor without added moisture, perfect for both the cookie and frosting.
- Chilling dough prevents cookie spreading during baking for thicker, chewier cookies.
- Use parchment paper or silicone mats for easy cookie removal and cleanup.
- The frosting can be stored in an airtight container in the refrigerator for up to 3 days; rewhip before using.
- Cookies keep well in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
