Zesty Strawberry Lemonade Cookies

This strawberry lemonade cookie recipe transforms the classic summer drink into a delectable treat with bright lemon sugar cookies topped with vibrant strawberry buttercream. The combination creates the perfect balance of tangy and sweet, bringing sunshine to your dessert table any time of year.

I first created these cookies for my daughter's garden party, and they've become our signature spring and summer treat. Something about the combination of lemon and strawberry instantly transports everyone to warm, sunny days.

Ingredients

For the Lemon Sugar Cookies

• Unsalted butter provides richness and helps create the perfect tender texture
• Granulated sugar essential for sweetness and helps create those slightly crisp edges
• Fresh lemon zest contains essential oils that infuse the dough with true lemon flavor
• Vegetable oil adds moisture and helps keep the cookies soft for days
• Room temperature eggs provide structure and ensure proper binding
• Fresh lemon juice adds tanginess and enhances the citrus flavor profile
• Vanilla extract rounds out the flavor and adds depth
• All purpose flour the foundation of our cookie structure
• Cornstarch the secret ingredient that makes these cookies exceptionally tender
• Baking powder and baking soda work together for the perfect rise and texture
• Salt enhances all flavors and balances sweetness

For the Strawberry Buttercream

• Freeze dried strawberries provides intense strawberry flavor without adding moisture
• Unsalted butter creates a rich and stable frosting base
• Powdered sugar sweetens and stabilizes the frosting
• Heavy cream adds richness and creates a silky smooth texture
• Fresh lemon juice brightens the frosting and enhances the strawberry flavor
• Vanilla extract adds warmth and depth to the frosting
• Salt balances sweetness and enhances the strawberry flavor

Step-by-Step Instructions

Prepare the Lemon Sugar Base:

Melt the butter in a microwave or small saucepan until just liquified but not hot. Set aside to cool slightly while you prepare the lemon sugar. This ensures the butter won't cook the eggs when combined.

Create Lemon Sugar:

In a small bowl, combine the granulated sugar and fresh lemon zest. Use your fingertips to massage the zest into the sugar for about 30 seconds. This technique releases the essential oils from the zest, infusing the sugar with intense lemon flavor that will permeate the entire cookie.

Mix Wet Ingredients:

In a large mixing bowl, whisk together the cooled melted butter, lemon sugar mixture, vegetable oil, whole egg, egg yolk, fresh lemon juice, and vanilla extract. Whisk vigorously for a full minute until the mixture becomes lighter in color and slightly thickened. This incorporates air and helps create a tender cookie texture.

Add Dry Ingredients:

Add the flour, cornstarch, baking powder, baking soda, and salt to your wet ingredients. Switch to a rubber spatula and fold everything together with gentle motions until no dry streaks remain. Avoid overmixing which can develop gluten and make the cookies tough.

Chill the Dough:

Cover the bowl with plastic wrap, pressing it directly onto the surface of the dough to prevent it from drying out. Refrigerate for 30 minutes. This chilling period allows the flour to fully hydrate and prevents excessive spreading during baking.

Prepare for Baking:

While the dough chills, line two baking sheets with parchment paper or silicone mats and preheat your oven to 350°F. Position racks in the upper and lower thirds of the oven for even baking.

Shape the Cookies:

Using a #24 cookie scoop or measuring about 3 tablespoons of dough, roll each portion into a ball between your palms. Place on prepared baking sheets, spacing at least 2 inches apart. Gently flatten each ball with your palm to about ½ inch thickness. Keep unused dough in the refrigerator between batches.

Bake to Perfection:

Bake the cookies at 350°F for 12 to 13 minutes, rotating pans halfway through. Look for cookies that no longer appear wet in the center and have just begun to turn golden at the edges. The centers may still look slightly underdone but will set as they cool. Allow cookies to cool completely on the baking sheets before frosting.

Prepare Strawberry Powder:

Place freeze dried strawberries in a food processor and pulse until they become a fine powder. Sift if necessary to remove any larger pieces. This concentrated powder provides intense flavor without adding moisture to the buttercream.

Make Strawberry Buttercream:

In a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed for 2 minutes until smooth and creamy. Add the strawberry powder, powdered sugar, heavy cream, lemon juice, vanilla, and salt. Begin mixing on low speed to prevent a powdered sugar cloud, then increase to medium and beat for 2 full minutes until light and fluffy.

Frost and Decorate:

Once cookies are completely cooled, use a cookie scoop to place a generous dollop of frosting on each cookie. Use an offset spatula or the back of a spoon to spread the frosting to the edges in a decorative swirl. Finish with a sprinkle of crushed freeze dried strawberries and fresh lemon zest for extra flavor and visual appeal.

Bookmark

The secret to these cookies is the combination of melted butter and oil. I discovered this technique after countless batches that were either too cakey or too crisp. The oil keeps them tender while the butter provides richness and flavor. My family now requests these for every spring gathering.

Make Ahead and Storage

These cookies are perfect for make-ahead preparation. The unfrosted cookies can be stored in an airtight container at room temperature for up to 5 days. Once frosted, they're best enjoyed within 3 days but will stay delicious. For longer storage, arrange unfrosted cookies in a single layer in an airtight container with parchment between layers and freeze for up to 3 months. Thaw completely before frosting.

Variations and Substitutions

While this recipe shines with lemon and strawberry, you can create delicious variations. Try lime zest and freeze dried raspberries for a different twist, or orange zest with freeze dried blueberries. For those avoiding dairy, plant based butter works well in both the cookies and frosting, though the texture may be slightly different. If you cant find freeze dried strawberries, you can substitute strawberry jam in the frosting, though youll need to reduce the heavy cream and accept a less intense color.

Serving Suggestions

These cookies make a stunning addition to any dessert table, especially for spring and summer gatherings. Serve them alongside a glass of cold milk, lemonade, or even prosecco for adults. They pair beautifully with fresh berries and make an impressive gift when packaged in a decorative box. For special occasions, sandwich two cookies with additional frosting for an extra indulgent treat.

Recipe FAQs

→ Can I use fresh strawberries instead of freeze-dried for the buttercream?

Fresh strawberries aren't recommended for the buttercream as they contain too much moisture, which can break down the frosting and make it runny. Freeze-dried strawberries provide intense flavor and color without additional liquid. If you don't have freeze-dried berries, strawberry extract could work as a substitute, though the color and flavor won't be as vibrant.

→ How long do these cookies stay fresh?

When stored in an airtight container at room temperature, these cookies will stay fresh for 3-4 days. For longer storage, you can refrigerate them for up to a week, though the texture of the cookie might become slightly firmer. You can also freeze unfrosted cookies for up to 3 months.

→ Why do I need to chill the cookie dough?

Chilling the dough serves several important purposes: it allows the flour to hydrate, solidifies the melted butter, and prevents excessive spreading during baking. This results in cookies with better texture and shape. The 30-minute chill time specified is the minimum - you can refrigerate the dough for up to 24 hours for even more developed flavor.

→ Can I make smaller cookies with this recipe?

Absolutely! While the recipe calls for a #24 scoop (about 3 tablespoons), you can use a smaller scoop for bite-sized cookies. Just reduce the baking time accordingly - start checking smaller cookies at around 8-9 minutes. The recipe will yield more cookies if you make them smaller.

→ What can I substitute for the heavy cream in the frosting?

If you need to substitute the heavy cream, you can use full-fat milk, half-and-half, or even coconut cream for a dairy-free option. These alternatives may produce a slightly less rich frosting, but will still work well. Just add the liquid gradually until you reach your desired consistency.

→ How do I know when the cookies are properly baked?

The cookies are done when the centers no longer look wet and the edges start to turn golden brown, typically after 12-13 minutes at 350°F. They may appear slightly underbaked in the center, but they'll continue to set as they cool. Overbaking will result in crispy rather than soft cookies.