Name: Strawberry Lemonade Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 tbsp lemon zest; 1/2 cup unsalted butter, melted; 1/4 cup vegetable oil; 2 large eggs; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 2 1/2 cups all-purpose flour; 2 tbsp cornstarch; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, at room temperature (for buttercream); 1/2 cup freeze-dried strawberries, finely ground; 2 cups powdered sugar; 2-3 tbsp heavy cream; 1 tsp vanilla extract (for buttercream); Pinch of salt (for buttercream)

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I crafted these Strawberry Lemonade Cookies to capture the essence of summer in every bite. With a soft, thick, and chewy lemon sugar cookie base topped with bright, tart strawberry buttercream, they offer a delightful twist that's both refreshing and indulgent.

Why I Love This Recipe

I adore these cookies because they combine the zesty brightness of lemon with the sweet allure of strawberries, creating a harmonious balance that's hard to resist. The texture—reminiscent of a cross between soft Lofthouse cookies and dense Crumbl cookies—adds to their charm. The vibrant pink hue of the strawberry buttercream not only makes them visually appealing but also infuses them with genuine strawberry flavor. They're perfect for summer gatherings, afternoon teas, or simply indulging in a sweet treat.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lemon Sugar Cookies:

Granulated sugar
Lemon zest
Unsalted butter, melted
Vegetable oil
Large eggs
Fresh lemon juice
Vanilla extract
All-purpose flour
Cornstarch
Baking powder
Baking soda
Salt

For the Strawberry Buttercream:

Unsalted butter, at room temperature
Freeze-dried strawberries, finely ground
Powdered sugar
Heavy cream
Vanilla extract
Pinch of salt

Directions

Prepare the Lemon Sugar Cookie Dough: I start by combining granulated sugar and lemon zest, rubbing them together to release the oils. Then, I mix in melted butter, vegetable oil, eggs, lemon juice, and vanilla extract. After whisking these together, I add the dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—and mix until a soft dough forms.
Chill the Dough: Since the dough is quite soft, I cover it and refrigerate for at least 30 minutes to ensure the cookies bake up thick and don’t spread too much.
Bake the Cookies: Once chilled, I scoop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. I gently press each scoop to flatten slightly and bake at 350°F (175°C) for 13 minutes, or until the edges are set and the centers look slightly underbaked. I let them cool completely on the baking sheet.
Prepare the Strawberry Buttercream: In a stand mixer, I cream the room-temperature butter until smooth. Then, I add the finely ground freeze-dried strawberries, powdered sugar, heavy cream, vanilla extract, and a pinch of salt. I beat the mixture until it's light and fluffy.
Assemble the Cookies: Once the cookies are completely cooled, I spread a generous dollop of strawberry buttercream on each, using an offset spatula to create a decorative swirl. For an extra touch, I sprinkle additional crushed freeze-dried strawberries and a bit of lemon zest on top.

Servings and Timing

This recipe makes approximately 15 cookies. The total time required is around 1 hour and 15 minutes. That includes 30 minutes of prep time, 30 minutes of chilling, and 13–15 minutes of baking time.

Variations

Citrus Twist: I sometimes substitute lime or orange zest and juice for a different citrus flavor profile.
Berry Blend: Mixing in freeze-dried raspberries with the strawberries in the buttercream adds a unique tartness.
Gluten-Free Option: Using a 1:1 gluten-free flour blend works well for those with gluten sensitivities.
Mini Cookies: For bite-sized treats, I use a smaller cookie scoop and adjust the baking time accordingly.

Storage/Reheating

I store the frosted cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 5 days and bring them to room temperature before serving. For even longer storage, I freeze the cookies in a single layer inside an airtight container for up to 3 months. When ready to enjoy, I let them thaw at room temperature. If needed, I add a fresh sprinkle of freeze-dried strawberries and lemon zest to brighten them up before serving.

FAQs

How can I make the cookies more lemony?

I enhance the lemon flavor by adding more lemon zest or a few drops of lemon extract to the dough. It gives them a bigger citrus punch.

Can I use fresh strawberries instead of freeze-dried ones?

I don’t recommend using fresh strawberries for the frosting because they contain too much moisture. Freeze-dried strawberries give a stronger flavor without watering down the buttercream.

Is it necessary to chill the dough?

Yes, chilling the dough is important. It firms up the butter and oil so the cookies don't spread too much in the oven, giving them a thick, soft texture.

Can I make these cookies ahead of time?

Absolutely. I often bake the cookies a day or two ahead and store them unfrosted. I prepare the buttercream fresh and frost them right before serving.

What's the best way to grind freeze-dried strawberries?

I use a small food processor or a clean coffee grinder to turn the freeze-dried strawberries into a fine powder. This helps create a smooth and flavorful buttercream.

Conclusion

These Strawberry Lemonade Cookies are a perfect balance of tangy lemon and sweet strawberry flavors. I love how the tender lemon cookie pairs with the bright, fruity buttercream for a treat that’s as pretty as it is delicious. Whether it’s a special occasion or just a craving for something sweet and sunny, these cookies always hit the spot.

Strawberry Lemonade Cookies

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Author: Sue
Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 1 hour 15 minutes
Yield: 15 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Soft, chewy lemon sugar cookies topped with tangy strawberry buttercream, capturing the bright and fruity flavors of summer in every bite.

Instructions

In a bowl, rub together granulated sugar and lemon zest to release oils.
Add melted butter, vegetable oil, eggs, lemon juice, and vanilla extract. Mix until combined.
Add flour, cornstarch, baking powder, baking soda, and salt. Mix to form a soft dough.
Cover and refrigerate dough for at least 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough onto sheets, flatten slightly, and bake for 13 minutes until edges are set.
Cool cookies completely on baking sheet.
In a mixer, cream butter until smooth. Add freeze-dried strawberries, powdered sugar, cream, vanilla, and salt. Beat until fluffy.
Spread buttercream on cooled cookies and swirl with an offset spatula.
Optionally garnish with more crushed strawberries and lemon zest.

Notes

Chill the dough to ensure cookies stay thick and soft.
Use freeze-dried strawberries for best buttercream texture and flavor.
Store frosted cookies in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
Cookies can be frozen for up to 3 months; thaw at room temperature before serving.