Strawberry Lemonade Cookies
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The tartness of the lemonade and the sweetness of the strawberries are a match made in heaven with these cookies. Made with soft, fluffy homemade lemon cookies and topped with sweet strawberry frosting. These strawberry lemonade cookies are a perfect summer cookie treat!
I’m a huge fan of desserts (obviously!), and I love finding new and creative ways to use fruits in my baking. These Strawberry Lemonade Cookies are the perfect example of that. The tartness of the lemon zest and the sweetness of the strawberries are a match made in heaven, and the cookie dough is just so soft and chewy.
I made these strawberry lemonade cookies for a summer party last weekend, and they were a huge hit. Everyone loved the combination of flavors, and the cookies were all gone within minutes. I’m definitely going to be making these again soon!
Now a lot of strawberry lemonade cookie recipes on the internet use a cake mix, and well that’s fine and good – I’m not opposed but I knew that using my lemon cookie recipe with lemon glaze and combining with my strawberry buttercream frosting would make for one epic strawberry lemonade cookie recipe.
And boy was I right!! One thing I really love about this strawberry lemonade cookie recipe is that it’s so easy to make. The cookie dough comes together in just a few minutes, and the cookies bake up in about 10 minutes. It’s the perfect recipe for a quick and easy dessert.
I also love that these sugar cookies are so versatile. You can enjoy them plain, or you can dress them up with a variety of toppings, such as sprinkles, white chocolate chips, or even a dollop of whipped cream. For this recipe, I topped these lemon sugar cookies with strawberry icing.
I hope you enjoy these strawberry lemonade cookies as much as I did. If you’re a fan of dessert cuisine, I highly recommend giving it a try. You won’t be disappointed!
When strawberries are in season, be sure to try one of these easy strawberry dessert recipes! From cakes and cupcakes to cobblers and cookies, thereโs something for everyone.
Why You Will Love Strawberry Lemonade Cookies Recipe
- Super Quick To Make โThese strawberry lemonade cookies are ready to be baked in minutes.
- Lots of Lemon Flavor. If you love the taste of lemons, then you will love these lemonade cookies with strawberry frosting. I use fresh lemon juice and lemon zest in the cookie dough for loads of citrus flavor.
- Perfect Treat For Summer โ This strawberry lemonade cookie screams summer! This cookie is perfect to bring to all your summer get togethers.
Ingredients Needed for These Strawberry Lemonade Cookies
For the lemon cookies:
- Flour– Measure your flour correctly so your cookies are not overly cakey.
- Baking Powder– To give the cookies rise. Do not confuse with baking soda. Baking soda does not react the same as baking powder.
- Baking Soda– This will react with the acidic ingredients to help the cookies rise.
- Salt– The salt helps balance out the sweetness.
- Butter– Use softened butter so it can be creamed with the sugar properly for this recipe. I prefer unsalted butter vs salted butter. But you can also use salted butter if you need to. Make sure to use softened butter and not melted butter, which will cause your cookies to spread too much.
- Granulated Sugar– For sweetness and making a tender cookie. Use granulated sugar, and not light brown sugar. I tested with light brown sugar, and it did not work well.
- Vanilla– For flavor. I prefer to use pure vanilla extract, but imitation vanilla extract can also be used.
- Lemon Juice– Adds a little acidity and pairs well with the strawberry icing. You can use fresh or bottled lemon juice.
- Lemon Zest– This adds another dose of lemon-y flavor
- Egg– Make sure your egg is room temperature.
For the Icing:
- Butter– I prefer using unsalted butter in my frosting as I find salted butter is too salty for my taste. If you have and like salted butter, then you can definitely use it.
- Confectioners Sugar– Otherwise known as powdered sugar or icing sugar. This will sweeten your cookie frosting. If you have run out, then make your own powdered sugar at home. Do not substitute with granulated sugar. If your sugar is lumpy, try sifting it first.
- Freeze Dried Strawberries– These should be freeze-dried so we can pulse them into a fine powder. If you can’t find freeze dried strawberries you could always swap with strawberry jam.
- Heavy Cream– This will thin out the frosting and provide some richness. You can also use milk or half and half. I used whole milk, but a lower-fat milk or plant-based milk also works.
- Vanilla- I recommend using pure vanilla extract for best flavor, but imitation vanilla can also be used for these strawberry lemon cookies. For a pure white frosting, use clear vanilla extract.
- Salt– Just a pinch is needed here!
How to Make Strawberry Lemonade Cookies
Make the lemon cookies
Preheat, prepare cooking sheets and sheet pan.
Preheat the oven to 375ยฐF (190oC). Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).
Whisk dry ingredients together.
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar.
In a large mixing bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes.
Add remaining wet ingredients.
Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed.
Add dry ingredients.
Add flour mixture, and mix at low to medium speed just until no flour streaks remain.
Scoop cookie dough.
Using a cookie scoop, or tablespoon to portion into 1 ยฝ inch cookie dough balls. Place each dough ball on a prepared cookie sheet, leaving about 2 inches between them.
Bake cookies in the oven and cool the cookies.
Bake in the oven for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow cookies to cool completely before adding icing.
Make the strawberry frosting
In a large bowl with an electric mixer on medium speed cream the butter first until light and fluffy, about 2 minutes.
Then add in the powdered sugar, with the mixer off 1/2 cup at a time. And the mix on low until combined. Then increase the speed for 2-3 minutes until light and fluffy.
Pulse the freeze dried strawberries in a food processor until ground into a fine powder. Add to the frosting.
Add the vanilla extract, heavy cream, and salt. Stir to combine.
Mix for 7-8 minutes until light and fluffy.
When ready to use, with a round piping tip fitted into a pastry bag pipe frosting onto cooled cookies. Or use an offset spatula and spread onto cookies.
Recipe Tips
- Strawberry flavor. If you canโt find the freeze dried strawberries, you can add strawberry jam, or chopped up fresh strawberries, or strawberry extract.
- Measure your flour correctly. Be sure to spoon the flour into your cup and level it off. Do not pack it down or you will end up with too much flour and your cookies will come out dry and will not spread like they should.
- Use a cookie scoopโ For cookies that bake evenly during the bake time, I recommend using a small cookie scoop instead of two spoons.
- Line Your Baking Sheets With Parchment Paper โ I prefer using parchment paper on my baking sheets for easy cleanup and no sticking, but a silicone baking mat or lightly greasing with cooking spray also works (although over time the cooking spray can begin to leave a film/residue).
Recipe Variations
- Gluten Free Flour. You can also swap use a 1:1 gluten free flour. I like Cup 4 Cup.
- Add strawberry extract โ For more strawberry flavor, add 1/2 teaspoon strawberry extract to the strawberry lemonade cookie dough.
- Lemon Extract– If you don’t have any lemon juice or lemon zest, you can use lemon extract as a substitute for the lemon juice.
- Use raspberries โ You can swap out the strawberries for freeze dried raspberries.
- Add white chocolate chips. For an extra burst of sweetness, stir in 1 cup white chocolate chips into the cookie dough.
Recipe FAQs
Yes! You can make the lemon cookie dough up to 2 days ahead of time- just keep it covered in the fridge in an airtight container. Make sure to let it sit at room temperature for several minutes before trying to scoop it.ย ย
You can store these Strawberry Lemonade Cookies at room temperature in an airtight container for up to 5 days. Or because of the frosting, if you prefer, you can store in the fridge covered. Allow to come to room temperature to let hte frosting soften.
Yes.ย You can freeze these cookies for up to 3 months if they are in an airtight container.ย Make sure to thaw these Strawberry Lemonade Cookies at room temperature and enjoy!
Usually, you can find freeze dried strawberries in the section of the store where you can find the raisins and other dried fruits. If all else fails, you can order them off of Amazon! I’ve also had luck getting them at the dollar store for cheap!
More Recipes to Try
If you love these strawberry lemonade cookies then you will love these recipes as well!
Strawberry Lemonade Cookies
Ingredients
For The Cookies:
- 3 cups (360 g) all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 1 ยผ cups (250 g) granulated white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For frosting:
- 1 1/4 cups (2 1/2 sticks, 283 g) unsalted butter softened
- 2 1/2 cups (283 g) confectioners sugar
- 1 ounce freeze dried strawberries pulsed into fine powder
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch salt
Instructions
Make the lemon cookies
- Preheat and prepare cooking sheets. Preheat the oven to 375ยฐF (190oC). Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).
- Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 3 cups (360 g) all-purpose flour 1 teaspoon baking powder ยฝ teaspoon baking soda ยฝ teaspoon salt
- Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter 1 ยผ cups (250 g) granulated white sugar
- Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down the bowl as needed. 1 large egg 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 tablespoon lemon zest
- Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.
- Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ยฝ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.
- Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
Make the frosting:
- Cream butter. In a large bowl with an electric mixer on medium speed cream the butter first until light and fluffy, about 2 minutes. 1 1/4 cups (2 1/2 sticks, 283 g) unsalted butter
- Add powdered sugar. Then add in the powdered sugar, with the mixer off 1/2 cup at a time. And the mix on low until combined.Then increase the speed for 2-3 minutes until light and fluffy. 2 1/2 cups (283 g) confectioners sugar
- Add strawberries. Pulse the freeze dried strawberries in a food processor until ground into a fine powder. Add to the frosting. 1 ounce freeze dried strawberries
- Add remaining ingredients. Add the vanilla extract, heavy cream, and salt. Stir to combine. 2 teaspoons vanilla extract 2 tablespoons heavy cream Pinch salt
- Mix for 8 minutes until light and fluffy.
- When ready to use, with a round piping tip fitted into a pastry bag pipe frosting onto cooled cookies. Or use an offset spatula and spread onto cookies.
Notes
- Strawberry flavor: If you canโt find the freeze dried strawberries, you can add strawberry jam, or chopped up fresh strawberries, or strawberry extract.
- Make ahead/Storage: You can make the dough up to 2 days ahead of time, and keep covered in the fridge. Let sit at room temperature for several minutes before scooping. Keep stored at room temperature, covered for up to 5 days.
- Freezing: You can freeze the cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.
These strawberry lemonade cookies are absolutely amazing! I can’t believe they are so easy to make… perfect!
Thank you! I’m so happy you loved the cookies and found them easy to make. Enjoy!
These strawberry lemonade cookies are just so fun for summer! The frosting was the perfect light and sweet to add to these incredible cookies!
Thank you! I’m delighted you enjoyed the cookies and frosting. They are perfect for summer fun!
These are the perfect summer cooking! The strawberry lemonade frosting was fantastic! Thank you!
Thank you! I’m so glad you enjoyed the cookies and the frosting. They are perfect for summer!
The lemon cookies are super moreish on their own. But, with the strawberry icing, they’re just completely irresistible. I couldn’t find freeze-dried strawberries, so I just used some strawberry jam. It worked great, thank you for the tip, Heather!
Thank you, Adri! I’m glad you enjoyed the cookies and that the strawberry jam worked well. Happy baking!
We enjoyed baking and eating these cookies. My daughter was very impressed and she looks forward to making it again! Thanks for the recipe.
Thank you! I’m delighted you and your daughter enjoyed the cookies. Happy baking!