Strawberry Lemonade Cookies
Made with soft, fluffy homemade lemon cookies and topped with sweet strawberry frosting. These strawberry lemonade cookies are a perfect summer cookie treat!
Servings: 24 cookies
Calories: 312kcal
Ingredients
For The Cookies:
- 3 cups (360 g) all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 1 ¼ 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 375°F (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 ½ teaspoon baking soda ½ 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 ¼ 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 ½ 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 can’t 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.
Nutrition
Calories: 312kcal | Carbohydrates: 36g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 77mg | Potassium: 61mg | Fiber: 1g | Sugar: 24g | Vitamin A: 560IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg