Description
Soft and chewy lemon sugar cookies topped with a tangy strawberry buttercream, perfect for summer gatherings or easy weeknight treats.
Ingredients
- 1/2 cup unsalted butter (melted and cooled)
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/4 cup vegetable oil
- 1 large egg + 1 egg yolk
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 oz freeze-dried strawberries (for buttercream)
- 1/2 cup unsalted butter, room temperature (for buttercream)
- 2 cups powdered sugar
- 1-2 tbsp heavy cream
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
- Extra freeze-dried strawberries and lemon zest for garnish
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.
Notes
- Chilling the dough ensures a chewy, thick texture.
- Use a spice grinder or food processor to powder strawberries finely.
- Store cookies without frosting if making ahead.
- Let chilled cookies sit at room temperature before serving for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 21g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
