Name: Strawberry Lemonade Cookies: Your New Favorite Summer Delight
Prep time: 30 min
Cook time: 13 min
Total time: 73 min
Ingredients: ½ cup Unsalted Butter (Can use vegan butter for a dairy-free option.); 1 cup Granulated Sugar (No substitutions suggested.); 1 lemon Lemon Zest (Directly integral with no substitutes recommended.); 3 tbsp Vegetable/Canola Oil (Substitute with a neutral-flavored oil like sunflower oil.); 1 large Egg (Omit for vegan cookies.); 1 large Egg Yolk (At room temperature.); 2 tbsp Fresh Lemon Juice (Directly integral with no substitutions recommended.); 1 tsp Vanilla Extract (Use maple syrup or almond extract for different taste options.); 2½ cups All-Purpose Flour (Substitute with gluten-free flour blend if necessary.); 1 tbsp Cornstarch (No substitutions suggested.); ½ tsp Baking Powder (No substitutions recommended.); ¼ tsp Baking Soda (No substitutions recommended.); ¼ tsp Salt (No substitutions recommended.); 1½ cups Freeze-Dried Strawberries (Provides intense strawberry flavor without added moisture.); 1 cup Unsalted Butter (Can swap for vegan butter.); 2½ cups Powdered Sugar (No substitutions suggested.); ¼ cup Heavy Cream (Substitute with coconut cream for a dairy-free option.); 1 tbsp Fresh Lemon Juice (Directly integral with no substitutions recommended.); pinch Salt (No substitutions recommended.)

Jump to Recipe Print Recipe

A sunny afternoon transforms into a delightful kitchen adventure when the air fills with tangy lemon and sweet strawberry aromas. As I was preparing for a summer gathering, I stumbled upon a recipe that promised to capture the refreshing essence of strawberry lemonade, but in cookie form. Enter my Strawberry Lemonade Cookies—a perfect blend of chewy texture with a luscious buttercream topping that will make your taste buds dance with joy. These cookies not only deliver an easy-to-follow recipe, but they also make for an unforgettable centerpiece at any summer event. They are quick to whip up, and their vibrant pink hue paired with zesty flavors will surely impress your friends and family. Ready to indulge in the sweet taste of summer? Let’s dive into the recipe!

Why will you crave these cookies?

Irresistible Flavor: These Strawberry Lemonade Cookies burst with a harmonious blend of sweet strawberries and zesty lemons, making each bite feel like a summer getaway.

Quick and Easy: With straightforward steps, even novice bakers can whip up these delights in no time. Perfect for those spontaneous summer gatherings!

Stunning Visuals: The vibrant pink color, topped with creamy strawberry buttercream, makes these cookies a feast for the eyes as well as the palate.

Versatile Treat: Pair them with iced tea or lemonade for a refreshing snack, or serve them at picnics and parties to impress your friends!

Perfect for Sharing: These cookies are a crowd-pleaser that will leave everyone asking for the recipe. Just watch their faces light up as they take their first bite!

Ready to take your dessert game to the next level? Don’t forget to check out our Refreshing Strawberry Lemonade for a perfect pairing!

Strawberry Lemonade Cookies Ingredients

For the Cookie Base
• Unsalted Butter (½ cup / 113g) – Adds richness and moisture; can use vegan butter for a dairy-free option.
• Granulated Sugar (1 cup / 200g) – Sweetens the cookie base; no substitutions suggested.
• Lemon Zest (from 1 lemon) – Enhances flavor with fresh citrus notes; directly integral with no substitutes recommended.
• Vegetable/Canola Oil (3 tbsp / 42g) – Keeps cookies moist and tender; substitute with a neutral-flavored oil like sunflower oil.
• Egg (1 large) + Egg Yolk (1 large, at room temperature) – Provides structure and moisture; omit for vegan cookies.
• Fresh Lemon Juice (2 tbsp) – Adds acidity and brightness to the flavor; directly integral with no substitutions recommended.
• Vanilla Extract (1 tsp) – Adds depth of flavor; use maple syrup or almond extract for different taste options.
• All-Purpose Flour (2½ cups / 300g) – Provides structure; substitute with gluten-free flour blend if necessary, though results may vary.
• Cornstarch (1 tbsp / 10g) – Tenderizes cookie texture; no substitutions suggested.
• Baking Powder (½ tsp) – Acts as a leavening agent; no substitutions recommended.
• Baking Soda (¼ tsp) – Further assists in leavening; no substitutions recommended.
• Salt (¼ tsp) – Enhances flavor; no substitutions recommended.
• Freeze-Dried Strawberries (1½ cups / 33g) – Provides intense strawberry flavor without added moisture; fresh or frozen strawberries will alter texture and moisture.

For the Frosting
• Unsalted Butter (1 cup / 226g) – Creams for buttercream richness; can swap for vegan butter.
• Powdered Sugar (2½ cups / 300g) – Sweetens the frosting; no substitutions suggested.
• Heavy Cream (¼ cup / 60mL) – Adds creaminess to the buttercream; substitute with coconut cream for a dairy-free option.
• Fresh Lemon Juice (1 tbsp) – Brightens the frosting; directly integral with no substitutions recommended.
• Salt (pinch) – Enhances flavor; no substitutions recommended.

Step‑by‑Step Instructions for Strawberry Lemonade Cookies

Step 1: Prepare the Dough
Begin by melting ½ cup of unsalted butter in a microwave-safe bowl, allowing it to cool slightly. In a separate mixing bowl, combine 1 cup of granulated sugar with the zest of one lemon, rubbing together until fragrant. Next, whisk the melted butter, 3 tablespoons of vegetable oil, 1 large egg, 1 egg yolk, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract into the sugar mixture until well combined.

Step 2: Mix Dry Ingredients
Incorporate 2½ cups of all-purpose flour, 1 tablespoon of cornstarch, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt into the wet ingredients. Gently mix until just combined, taking care not to overwork the dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes, which helps maintain its thickness while baking.

Step 3: Shape Cookies
Preheat your oven to 350°F (175°C). Once chilled, use a cookie scoop to portion the dough onto lined baking sheets, ensuring each piece is spaced at least 2 inches apart. Press each ball of dough down slightly to form a disc shape, anticipating a thicker cookie. You should see a vibrant mixture of colors as the dough is assembled.

Step 4: Bake Cookies
Bake the cookies in the preheated oven for 12-13 minutes, or until the edges turn a light golden brown while the centers remain soft. Keep an eye on them, as you want a slight puff before they settle. Once baked, remove the cookies from the oven and transfer them to a wire rack to cool completely, letting the delightful aroma fill your kitchen.

Step 5: Make Buttercream
To prepare the frosting while cookies cool, grind 1½ cups of freeze-dried strawberries into a fine powder. In a stand mixer, cream 1 cup of unsalted butter until smooth and fluffy. Gradually add the strawberry powder, 2½ cups of powdered sugar, ¼ cup of heavy cream, 1 tablespoon of fresh lemon juice, and a pinch of salt. Beat until fully combined, achieving a light and creamy buttercream.

Step 6: Frost Cookies
Once your Strawberry Lemonade Cookies are completely cooled, it’s time to frost them! Using a spatula or the back of a spoon, spread a dollop of strawberry buttercream on each cookie, creating a beautiful swirl. For an added touch, you can decorate with crushed strawberries or a sprinkle of lemon zest. Each cookie will showcase its summery colors and vibrant flavors beautifully.

How to Store and Freeze Strawberry Lemonade Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and delicious flavor.
Refrigerator: If you like your cookies a bit firmer, refrigerate them in an airtight container for up to 5 days while keeping them fresh and tasty.
Freezer: Freeze unfrosted cookies for up to 3 months. Allow them to thaw at room temperature before adding the vibrant strawberry buttercream for a delightful treat.
Reheating: For a warm, fresh-out-of-the-oven experience, pop the cookies in a microwave for about 10-15 seconds before serving. Enjoy the flavors of your Strawberry Lemonade Cookies!

Expert Tips for Strawberry Lemonade Cookies

Chill Dough: Allowing your dough to chill helps maintain thickness during baking, ensuring perfectly chewy Strawberry Lemonade Cookies.
Measure Accurately: Use a kitchen scale for precision in measuring ingredients, which leads to a consistent texture and flavor in your cookies.
Stable Frosting: Stick to freeze-dried strawberries for the buttercream; fresh or frozen alternatives may make the frosting too wet, ruining the texture.
Avoid Overmixing: Gently combine your dry and wet ingredients to prevent tough cookies; overmixing develops gluten in the dough unnecessarily.
Enjoy Freshness: For the best taste, enjoy your cookies within a few days of baking, or freeze unfrosted cookies to preserve that delightful flavor.

What to Serve with Strawberry Lemonade Cookies

Indulging in Strawberry Lemonade Cookies is just the beginning—let’s craft a delightful meal that complements their zesty sweetness.

Iced Lemonade: A refreshing, tangy drink that echoes the vibrant flavors in your cookies and keeps the summer spirit alive.
Creamy Coleslaw: The cool, crunchy texture and tangy dressing beautifully balance the sweetness of the cookies, creating a harmonious side.
Grilled Chicken Salad: A light and savory option topped with fresh fruits, adding contrast to the cookies while highlighting summer flavors.
Fruit Platter: Bright, fresh berries and citrus slices not only enhance your table’s presentation but also resonate with the fruity notes of your cookies.
Mint Herbal Tea: Served iced or warm, this soothing beverage brings a refreshing minty element that complements the lemony notes beautifully.
Vanilla Ice Cream: A scoop of vanilla on the side merges with the cookie’s frosting, creating a delightful mix of flavors that everyone will love.
Chocolate-Dipped Strawberries: Placing these alongside your cookies provides a rich, decadent treat that pairs well with the fruity cookies.
Pineapple Upside-Down Cake: A tangy yet sweet dessert, its moist texture and caramelized top creates a lovely counterpart to your cookie’s bright flavors.

These delicious additions transform your gathering into a colorful feast that captures the joy of summer!

Strawberry Lemonade Cookies Variations

Feel free to get creative and adapt these delightful cookies to suit your taste and dietary needs!

Dairy-Free: Substitute unsalted butter and heavy cream with coconut oil and coconut cream for a luscious vegan version.
Extra Citrus: Add more lemon juice or lemon zest if you crave an even zippier flavor profile in your cookies.
Gluten-Free: Swap all-purpose flour with a gluten-free flour blend; just keep in mind that the texture might differ slightly.
Berry Bliss: Switch freeze-dried strawberries for freeze-dried raspberries, blueberries, or cherries to enjoy different fruity flavors.
Spicy Kick: Add a hint of cayenne pepper or chili powder to your cookie dough for a surprising and delightful heat that pairs beautifully with the sweetness.
Nutty Twist: Fold in some finely chopped nuts like almonds or pistachios for added texture and a nutty flavor dimension.
Comforting Chocolate: Drizzle melted white or dark chocolate on top of the frosted cookies for a decadent touch that elevates your treat.
Frosting Variations: Experiment with different flavors in your buttercream, such as almond extract or even matcha powder for a unique and vibrant look.

As you make these delicious Strawberry Lemonade Cookies your own, why not serve them alongside a refreshing glass of Sparkling Raspberry Lemonade for that perfect summer vibe? Your friends and family will be thrilled with the delightful pairing!

Make Ahead Options

These Strawberry Lemonade Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance—just shape it into balls and store them in an airtight container in the refrigerator. This not only deepens the flavors but helps maintain the texture. Alternatively, you can bake the cookies in advance and store them at room temperature for up to 3 days or refrigerate them for up to 5 days. For the best results, frost the cookies only just before serving to keep the buttercream smooth and fresh. With these prep tips, you’ll enjoy delicious, summery cookies with minimal last-minute effort!

Strawberry Lemonade Cookies Recipe FAQs

What kind of strawberries should I use?
Absolutely! Fresh strawberries are great, but I highly recommend using freeze-dried strawberries for this recipe, especially in the frosting. They provide intense flavor without adding moisture, which helps maintain the ideal texture in both the cookies and the cream. Fresh or frozen berries can alter the cookie’s moisture content, making it a little trickier!

How should I store my Strawberry Lemonade Cookies?
To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 3 days. If you’d like a slightly firmer texture, refrigerate them in a covered container for up to 5 days. Just make sure to seal them well to prevent them from drying out.

Can I freeze these cookies?
Very! You can freeze the unfrosted Strawberry Lemonade Cookies for up to 3 months. To do so, let the cookies cool completely, then place them in a single layer in an airtight freezer bag or container. When you’re ready to enjoy, simply let them thaw at room temperature before frosting. Deliciousness awaits!

What should I do if my cookie dough is too sticky?
If your dough is too sticky, don’t worry! Sometimes environmental factors like humidity can affect the dough’s texture. Just add a touch more flour, one tablespoon at a time, until it reaches the desired consistency. Remember to avoid over-mixing after adding the flour to keep the cookies tender!

Are there any allergies I should be aware of when making these cookies?
Absolutely! This recipe contains eggs and dairy, which may pose allergy concerns for some folks. For those needing a dairy-free option, swap out the unsalted butter for vegan butter and omit the egg altogether. Instead, you can use a flaxseed egg as a substitute: mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for about 5 minutes to thicken. That way, everyone can enjoy the fresh flavors of these delightful Strawberry Lemonade Cookies!