Strawberry Lemonade Cookies (Print)

Soft and chewy lemon sugar cookies topped with bright strawberry buttercream frosting. A refreshing twist on classic sugar cookies.

# Ingredients:

01 - 1/2 cup (113g) unsalted butter

02 - 1 cup (200g) granulated sugar

03 - Zest of 1 lemon

04 - 3 tablespoons (42g) vegetable or canola oil

05 - 1 large egg plus 1 large yolk, room temperature

06 - 2 tablespoons fresh lemon juice

07 - 1 teaspoon vanilla extract

08 - 2 1/2 cups (300g) all-purpose flour

09 - 1 tablespoon (10g) cornstarch

10 - 1/2 teaspoon baking powder

11 - 1/4 teaspoon baking soda

12 - 1/4 teaspoon salt

13 - 1 1/2 cups (33g) freeze-dried strawberries

14 - 1 cup (226g) unsalted butter, room temperature

15 - 2 1/2 cups (300g) powdered sugar

16 - 1/4 cup (60mL) heavy cream

17 - 1 tablespoon fresh lemon juice

18 - 1 teaspoon vanilla extract

19 - Pinch of salt

20 - Extra freeze-dried strawberries for garnish

21 - Fresh lemon zest for garnish

01 - Melt butter and cool slightly. Rub sugar and lemon zest together to release oils.

02 - Whisk melted butter, lemon sugar, oil, eggs, lemon juice, and vanilla until lightened, about 1 minute.

03 - Mix in flour, cornstarch, baking soda, baking powder, and salt until fully incorporated.

04 - Cover dough and refrigerate for 30 minutes. Meanwhile, preheat oven to 350°F and line baking sheets.

05 - Scoop 3 tablespoons of dough per cookie, roll into balls, flatten slightly, and bake 12-13 minutes until edges are golden.

06 - Grind freeze-dried strawberries. Beat butter until smooth, then mix with strawberry powder, sugar, cream, vanilla, and salt until creamy.

07 - Top cooled cookies with frosting, swirl with spatula, and garnish with crushed strawberries and lemon zest.

01 - Cookies must cool completely before frosting

02 - Use room temperature ingredients for best results

03 - Keep unbaked dough chilled between batches