Strawberry Lemonade Cookies (Printable Version)

Soft lemon cookies topped with freeze-dried strawberry buttercream, garnished with fresh zest and berries for a vibrant summer treat.

# Ingredients:

→ Lemon Sugar Cookies

01 - ½ cup (113g) unsalted butter
02 - 1 cup (200g) granulated sugar
03 - Zest of 1 lemon
04 - 3 Tablespoons (42g) vegetable or canola oil
05 - 1 large egg + 1 large yolk, at room temperature
06 - 2 Tablespoons fresh lemon juice
07 - 1 teaspoon vanilla extract
08 - 2½ cups (300g) all-purpose flour
09 - 1 Tablespoon (10g) cornstarch
10 - ½ teaspoon baking powder
11 - ¼ teaspoon baking soda
12 - ¼ teaspoon salt

→ Strawberry Buttercream

13 - 1½ cups (33g) freeze-dried strawberries
14 - 1 cup (226g) unsalted butter, at room temperature
15 - 2½ cups (300g) powdered sugar
16 - ¼ cup (60mL) heavy cream
17 - 1 Tablespoon fresh lemon juice
18 - 1 teaspoon vanilla extract
19 - Pinch of salt

→ Decoration

20 - Freeze-dried strawberries, crushed
21 - Fresh lemon zest

# Steps:

01 - Melt the butter and set aside to cool slightly. Combine the sugar and lemon zest with your fingers, rubbing to release the oils in the zest.
02 - In a large bowl, whisk together the melted butter, lemon sugar, oil, eggs, lemon juice, and vanilla. Continue whisking until the ingredients are incorporated and the mixture lightens in color, about 1 minute.
03 - Add flour, cornstarch, baking soda, baking powder, and salt to the bowl. Switch to a rubber spatula and mix in the dry ingredients until everything is fully incorporated.
04 - Cover the dough with plastic wrap and chill in the fridge for 30 minutes.
05 - Line 2 baking sheets with parchment paper or a silicone mat and preheat the oven to 350°F (175°C).
06 - Once the dough has chilled, use a #24 cookie scoop (about 3 Tablespoons) to portion the dough. Roll each scoop into a ball and place them onto the prepared baking sheets, spacing them at least 2" apart. Press each dough ball down with your palm to flatten it slightly. Keep the remaining dough that isn't baking in the fridge.
07 - Bake at 350°F (175°C) for 12-13 minutes or until the centers of the cookies no longer look wet and the edges start to turn golden brown. Allow to cool completely before frosting.
08 - In a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
09 - In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth, about 2 minutes. Scrape down the bowl with a rubber spatula.
10 - Add the ground freeze-dried strawberries, powdered sugar, heavy cream, vanilla, and salt, to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn't spill out. Scrape the bowl well with a rubber spatula.
11 - Increase to medium speed and mix for 2 minutes. The frosting should be smooth and creamy.
12 - Use a cookie scoop to add a dollop of frosting to the top of each of the cooled cookies. Use an offset spatula or the back of a spoon to spread the frosting out to the edges and finish by making a swirl pattern in the center. Top with crushed freeze-dried strawberries and fresh lemon zest if desired.

# Notes:

01 - Keep the dough refrigerated between batches for easier handling and better cookie shape.
02 - For best results, ensure cookies are completely cooled before applying frosting.

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