Description
Soft, chewy lemon sugar cookies topped with tangy strawberry buttercream, capturing the bright and fruity flavors of summer in every bite.
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)
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
