I adore these summery cookies—a soft lemon sugar base crowned with a tangy strawberry buttercream. They're thick, chewy, and bursting with fresh citrus and berry flavors.

Why You’ll Love This Recipe

I love how the bright lemon zest and juice bring out that sunshine-y freshness, while the vibrant freeze-dried strawberry buttercream adds a tangy-sweet contrast. Baking them is a fun mix of simple techniques—nothing fancy, just stirring, chilling, piping—and the result feels special enough for gatherings yet easy enough for weeknight treats.

Ingredients

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

For the Lemon Sugar Cookies
• Unsalted butter
• Granulated sugar
• Lemon zest
• Vegetable oil
• Egg + yolk
• Fresh lemon juice
• Vanilla extract
• All-purpose flour
• Cornstarch
• Baking powder
• Baking soda
• Salt

For the Strawberry Buttercream
• Freeze-dried strawberries
• Unsalted butter
• Powdered sugar
• Heavy cream
• Fresh lemon juice
• Vanilla extract
• Pinch of salt

For Decorating
• Freeze-dried strawberries
• Lemon zest

Directions

Make the lemon dough – Melt and cool the butter. Rub zest into sugar, whisk with butter, oil, eggs, lemon juice, and vanilla. Stir in flour, cornstarch, baking powder, baking soda, and salt. Chill for 30 minutes.
Bake the cookies – Scoop 3-tablespoon portions, flatten slightly, bake at 350°F for 12–13 minutes until edges just turn golden. Cool completely.
Prepare buttercream – Grind strawberries to a fine powder; beat room temperature butter, powdered sugar, cream, lemon juice, vanilla, and salt until smooth and fluffy.
Assemble – Pipe buttercream onto cooled cookies and garnish with extra strawberry powder and lemon zest.

Servings and timing

Yield: 15 cookies
Prep time: 30 minutes + 30 minutes chill
Bake time: 13 minutes
Total time: About 1 hour 13 minutes

Variations

I sometimes use fresh strawberry puree instead of freeze-dried powder, making sure to pat it dry so the buttercream isn’t too thin.
I like to make mini sandwich cookies by pairing two small cookies with buttercream in between.
Adding a little lemon zest to the buttercream makes the flavor even brighter.
For a fun twist, I pipe the buttercream in decorative swirls or stripes.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 2–3 days or refrigerate them for up to a week. If I chill them, I let them sit at room temperature for about 15 minutes before serving so the buttercream softens nicely. I don’t reheat them traditionally, but if I want the cookie base just slightly warmer, a 5-second microwave zap works well.

FAQs

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

I use a spice grinder or food processor to turn them into a fine powder. This keeps the buttercream smooth and easy to pipe.

Can I substitute fresh strawberries?

Yes, I mash and strain them to reduce liquid, then chill the buttercream after adding to maintain the right consistency.

Do the cookies need chilling before baking?

Definitely—the 30-minute chill keeps them thick and chewy when baked.

Can I make these ahead of time?

Yes, I often bake the cookies a day early and frost them just before serving for the best texture.

Can I freeze these cookies?

I freeze the unfrosted cookies in a sealed container for up to 3 months. Once thawed, I frost and serve them fresh.

Conclusion

These Strawberry Lemonade Cookies combine bright citrus with sweet berries in a soft, chewy cookie topped with luscious buttercream. I love making them for picnics, parties, or just when I want to bring a little sunshine to the kitchen. They’re simple, flavorful, and always a crowd-pleaser.

Strawberry Lemonade Cookies

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

Print Recipe

Description

Soft and chewy lemon sugar cookies topped with a tangy strawberry buttercream, perfect for summer gatherings or easy weeknight treats.

Instructions

Melt and cool the butter. Rub lemon zest into sugar, then whisk with butter, vegetable oil, egg and yolk, lemon juice, and vanilla.
Stir in flour, cornstarch, baking powder, baking soda, and salt until a dough forms. Chill for 30 minutes.
Preheat oven to 350°F (175°C). Scoop 3-tablespoon portions of dough, flatten slightly, and place on a baking sheet.
Bake for 12–13 minutes until edges are golden. Let cookies cool completely on a wire rack.
Grind freeze-dried strawberries into powder. Beat butter until creamy, then add powdered sugar, cream, lemon juice, vanilla, salt, and strawberry powder. Beat until fluffy.
Pipe buttercream onto cooled cookies and garnish with extra strawberry powder and lemon zest.