Go Back
–+ servings
Strawberry Lemonade Cookies

Strawberry Lemonade Cookies: Your New Favorite Summer Delight

These Strawberry Lemonade Cookies are a delightful blend of sweet strawberries and zesty lemons, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 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.
For the Frosting
  • 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.

Equipment

  • mixing bowls
  • Stand mixer
  • baking sheets
  • cookie scoop
  • Microwave

Method
 

Step-by-Step Instructions
  1. Begin by melting ½ cup of unsalted butter in a microwave-safe bowl, allowing it to cool slightly.
  2. In a separate mixing bowl, combine 1 cup of granulated sugar with the zest of one lemon, rubbing together until fragrant.
  3. 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.
  4. 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.
  5. Gently mix until just combined, taking care not to overwork the dough.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
  7. Preheat your oven to 350°F (175°C). Once chilled, use a cookie scoop to portion the dough onto lined baking sheets.
  8. Press each ball of dough down slightly to form a disc shape.
  9. Bake the cookies in the preheated oven for 12-13 minutes until the edges turn a light golden brown.
  10. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
  11. To prepare the frosting while cookies cool, grind 1½ cups of freeze-dried strawberries into a fine powder.
  12. In a stand mixer, cream 1 cup of unsalted butter until smooth and fluffy.
  13. 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.
  14. Once your Strawberry Lemonade Cookies are completely cooled, spread a dollop of strawberry buttercream on each cookie.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 40mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

For best results, chill the dough and avoid overmixing the ingredients. Store cookies properly to maintain freshness.

Tried this recipe?

Let us know how it was!