As I watched the sun glisten off the pool, an idea sparked: what if I could capture that refreshing summer vibe in a cookie? Enter my Strawberry Lemonade Cookies. These little gems combine a soft, chewy lemon sugar cookie base with a vibrant strawberry buttercream that sings with flavor. With just a handful of ingredients and minimal prep time, these treats are perfect for warm-weather picnics or a sweet indulgence anytime you crave a taste of summer. Not only are they fun to make, but they also deliver a delightful twist that’s sure to impress fellow dessert lovers. Are you ready to whip up a batch of these fruity delights and brighten your day?
Why are Strawberry Lemonade Cookies irresistible?
Bright, Fruity Flavor: These cookies are bursting with refreshing lemon and strawberry, making each bite a delightful summer experience.
Easy to Make: With simple ingredients and straightforward steps, you’ll be enjoying your homemade treats in no time!
Versatile Treat: Whether for a summer picnic or a cozy evening at home, these cookies are perfect for any occasion. Pair them with a glass of lemonade or alongside a light salad like Strawberry Spinach Salad for a delightful meal.
Eye-Catching Presentation: The vibrant pink strawberry buttercream frosting adds an aesthetic appeal, impressing family and friends alike.
Crowd-Pleasing Snack: These cookies guarantee to be a hit at any gathering, leaving everyone wanting seconds!
Strawberry Lemonade Cookies Ingredients
For the Cookie Base
• Unsalted Butter (½ cup / 113g) – Essential for richness and moisture, ensuring a chewy texture.
• Granulated Sugar (1 cup / 200g) – Adds sweetness and aids in browning for that lovely cookie exterior.
• Lemon Zest (from 1 lemon) – Provides a refreshing lemon flavor, helping bring summer vibes to your cookies.
• Vegetable/Canola Oil (3 tablespoons / 42g) – Keeps the cookies moist and tender; don’t skip this for a delightful texture!
• Egg (1 large) + Egg Yolk (1 large) – Offers structure and richness, helping keep the cookies moist and chewy.
• Fresh Lemon Juice (2 tablespoons) – Brightens up the cookie with its acidity—key for balance and flavor.
• Vanilla Extract (1 teaspoon) – Enhances flavor depth, harmonizing perfectly with the lemon and strawberry.
• All-Purpose Flour (2½ cups / 300g) – The foundational ingredient providing the structure for these delectable cookies.
• Cornstarch (1 tablespoon / 10g) – Ensures a tender texture and helps to prevent excessive spreading.
• Baking Powder (½ teaspoon) – A leavening agent that gives your cookies a light and fluffy rise.
• Baking Soda (¼ teaspoon) – Works with the acidity of lemon juice for perfect puffiness.
• Salt (¼ teaspoon) – Balances sweetness and enhances the overall flavor; a little goes a long way.
For the Strawberry Buttercream
• Freeze-dried Strawberries (1½ cups / 33g or 1.2oz) – Packed with intense strawberry flavor, perfect for rich frosting without adding moisture.
• Unsalted Butter (1 cup / 226g) – The creamy base for the buttercream, adding richness and smooth texture.
• Powdered Sugar (2½ cups / 300g) – Sweetens and gives structure to your frosting, helping to create that silky consistency.
• Heavy Cream (¼ cup / 60mL) – Lightens up the frosting, making it easy to spread and delightful to eat.
• Fresh Lemon Juice (1 tablespoon) – Enhances the flavor profile and provides a tangy boost to the frosting.
• Vanilla Extract (1 teaspoon) – Infuses the buttercream with an extra layer of flavor that complements strawberries beautifully.
• Pinch of Salt – Just enough to enhance the overall sweetness of the frosting.
These delightful Strawberry Lemonade Cookies are a perfect combination of flavors and textures, and with their simple ingredients, they make for a wonderful summer treat!
Step‑by‑Step Instructions for Strawberry Lemonade Cookies
Step 1: Prepare the Dough
Begin by melting ½ cup of unsalted butter and allowing it to cool slightly. In a mixing bowl, combine 1 cup of granulated sugar with the zest of one lemon, rubbing the zest into the sugar to release those fragrant oils. Next, mix in the melted butter, 3 tablespoons of oil, 1 large egg, 1 egg yolk, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract until the mixture is lightened in color. Then, gently fold in 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 until fully incorporated. Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes.
Step 2: Bake Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure easy cleanup. Once the dough is chilled, scoop about 3 tablespoons of the dough per cookie onto the prepared baking sheets, gently flattening them slightly with your fingers for even baking. Place the sheets in the oven and bake for 12-13 minutes, or until the edges are golden and the centers no longer appear wet. After baking, allow the cookies to cool completely on a wire rack.
Step 3: Make the Buttercream
While the cookies cool, prepare the tangy strawberry buttercream. Start by grinding 1½ cups of freeze-dried strawberries into a fine powder using a food processor or a blender. In a mixing bowl, cream 1 cup of softened unsalted butter for about 2 minutes until smooth and fluffy. Gradually incorporate the ground strawberries, 2½ cups of powdered sugar, ¼ cup of heavy cream, 1 tablespoon of fresh lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt until the mixture is silky and creamy, ensuring all ingredients are well combined.
Step 4: Decorate Cookies
Once the cookies have cooled completely, it’s time to frost them with your delicious strawberry buttercream. Use a spatula to spread a generous dollop of buttercream on each cookie, creating a smooth layer that reaches the edges. For an extra touch, sprinkle crushed freeze-dried strawberries and a hint of lemon zest on top of the frosting as desired, adding a pop of color and additional flavor to your mouthwatering Strawberry Lemonade Cookies.
Strawberry Lemonade Cookies Variations
Feel free to get creative with these delightful cookies; customizing is part of the fun!
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Berry Swaps: Substitute freeze-dried strawberries with freeze-dried raspberries, blueberries, or cherries for a unique flavor twist. Each berry brings its own charm, transforming your frosting into a diverse fruit palette.
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Gluten-Free: Use a gluten-free all-purpose flour blend to enjoy these scrumptious cookies without the gluten. This swap ensures that everyone can indulge in the refreshing summer taste.
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Citrus Burst: Want more citrus zing? Increase the amount of lemon juice or zest in both the cookies and frosting for an extra bright flavor. It’s a refreshing boost that dances on the palate!
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Coconut Delight: Add 1/2 cup of shredded coconut to the dough for a tropical flair. This addition creates a delightful texture and complements the lemon perfectly, evoking warm beach vibes.
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Vegan Version: Replace the butter with coconut oil, use flax eggs, and swap heavy cream with coconut cream. You still get creamy deliciousness and fruity flavor while maintaining a plant-based treat.
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Spicy Kick: Introduce a pinch of cayenne pepper or ginger to the dough for a spiced version that adds depth and excitement to the sugary sweetness. It’s a surprising combination that will intrigue your friends!
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Frosting Fun: Experiment with flavored extracts like almond or coconut in the buttercream. These minor adjustments can have a big impact, lending an exotic twist to the classic strawberry-lemon taste.
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Decadent Drizzle: Drizzle melted white chocolate over the frosted cookies for an extra layer of indulgence. This sweet touch pairs beautifully with the tartness of lemon, creating a delightful contrast.
For even more delicious desserts, check out these crowd favorites like Strawberry Cheesecake Bars or elevate your brunch with Roasted Strawberry Whipped Ricotta. Happy baking!
Make Ahead Options
These Strawberry Lemonade Cookies are perfect for meal prep enthusiasts looking to save time! You can prepare the cookie dough up to 24 hours in advance by chilling it in the refrigerator, wrapped tightly in plastic wrap to maintain freshness. The prepared cookie dough can also be frozen for up to 3 months; simply shape the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. For the strawberry buttercream, make it ahead and refrigerate it for up to 3 days in an airtight container. When you’re ready to serve, simply frost your cookies after they have cooled completely, and you’ll have delightful treats that taste just as fresh and vibrant as if they were made that day!
Expert Tips for Strawberry Lemonade Cookies
• Fresh Ingredients: Use fresh lemons and high-quality freeze-dried strawberries for the best flavor impact. Fresh ingredients are key to elevating your Strawberry Lemonade Cookies.
• Chill Dough: Don’t skip the chilling step! Allowing the dough to chill for at least 30 minutes prevents excessive spreading during baking, yielding thick and chewy cookies.
• Measuring Flour: Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. This ensures the perfect cookie texture without making them too dense.
• Butter Temperature: Allow the unsalted butter to soften at room temperature before creaming. This step helps create air pockets for a chewy texture while avoiding greasy cookies.
• Avoid Overmixing: When combining dry ingredients with the wet mixture, mix just until combined. Overmixing can result in tough cookies, rather than that soft, tender result you’re aiming for.
• Presentation Factor: For extra appeal, garnish your Strawberry Lemonade Cookies with additional lemon zest and crushed freeze-dried strawberries on top of the buttercream. It makes them eye-catching and delicious!
What to Serve with Strawberry Lemonade Cookies
Imagine gathering your loved ones for a sweet summer soirée, where each bite of your cookies is met with laughter and joy.
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Fresh Fruit Salad: A medley of seasonal fruits will add a refreshing contrast that perfectly complements the sweet, tangy flavors of the cookies.
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Lemonade Sparkler: Serve fizzy lemonade topped with fresh strawberries for a drink that mirrors the cookie’s delightful taste and enhances the summer vibe.
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Creamy Vanilla Ice Cream: Nothing beats the classic combo of ice cream and cookies! A scoop of soothing vanilla will bring a creamy balance to the vibrant cookie flavors.
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Whipped Cream Topped Berry Shortcake: Layer fresh berries and whipped cream between sponge cakes for a light dessert that pairs wonderfully with the citrusy notes of your cookies.
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Cheese Platter: An assortment of cheeses, particularly creamy brie or tangy goat cheese, will provide a savory option to offset the sweetness of the cookies.
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Minted Iced Tea: Brewed iced tea freshened with mint offers a refreshing, herbal touch that enhances the fruity essence of the Strawberry Lemonade Cookies.
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Lemon Curd Tart: A zesty tart will harmonize beautifully with the cookies while adding an elegant touch to your dessert spread.
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Pistachio Cookies: For a textural contrast, serve alongside nutty, buttery pistachio cookies that provide an intriguing flavor pairing.
Elevate your summer gatherings with these delightful suggestions and enjoy the happiness that your Strawberry Lemonade Cookies bring!
How to Store and Freeze Strawberry Lemonade Cookies
Room Temperature: Store frosted cookies in an airtight container at room temperature for up to 3 days to maintain their delightful softness.
Fridge: For longer freshness, refrigerate cookies in a sealed container for up to 5 days. This helps keep the strawberry buttercream firm and flavorful.
Freezer: Freeze the cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Thaw before serving for the best taste experience.
Reheating: If you prefer them warm, gently microwave chilled cookies for 10-15 seconds, or enjoy them at room temperature for a refreshing taste.
Strawberry Lemonade Cookies Recipe FAQs
How do I choose ripe strawberries for the frosting?
Absolutely! When selecting strawberries, look for ones that are vibrant red and firm to the touch. Avoid any with dark spots or soft areas, as these indicate overripeness. If you can smell that sweet strawberry aroma, you’ve hit the jackpot!
What’s the best way to store leftover cookies?
Very! Store your frosted Strawberry Lemonade Cookies in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them for up to 5 days. Simply layer them with wax paper to avoid sticking.
Can I freeze the cookies for later?
Absolutely! To freeze, start by placing the cookies in a single layer on a baking sheet to avoid sticking. Once they’re frozen solid, transfer them to an airtight container. They can last up to 3 months in the freezer. When you’re ready to enjoy, thaw them at room temperature for a few hours, or pop them in the microwave for about 10-15 seconds for a warm treat.
What if my cookie dough is too sticky?
No worries! If you find your Strawberry Lemonade Cookie dough is overly sticky, it might need a little help! Simply sprinkle in an extra tablespoon of flour and gently mix until you achieve a workable consistency. Chilling the dough longer in the fridge can also help firm it up.
Can my pets have cookies made from this recipe?
No, it’s essential to avoid sharing these cookies with pets. The lemon juice and zest, along with sugar, can be harmful to dogs and cats. Always stick to pet-friendly treats and keep your Strawberry Lemonade Cookies just for yourself! Enjoy the summer vibes!
What if I don’t have freeze-dried strawberries for the buttercream?
If you can’t find freeze-dried strawberries, I recommend using a berry-flavored powdered drink mix or essence for a similar base flavor. Just remember to adjust the sugar levels accordingly, as these can be quite sweet. Alternatively, consider making a different frosting altogether, like a simple lemon buttercream!
Strawberry Lemonade Cookies: A Sweet Summer Delight
Ingredients
Equipment
Method
- Begin by melting ½ cup of unsalted butter and allowing it to cool slightly. In a mixing bowl, combine 1 cup of granulated sugar with the zest of one lemon. Mix in melted butter, 3 tablespoons of oil, 1 large egg, 1 egg yolk, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract until lightened in color. Fold in 2½ cups of flour, 1 tablespoon of cornstarch, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Chill for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 3 tablespoons of the dough per cookie onto the sheets and flatten slightly. Bake for 12-13 minutes until the edges are golden and centers aren't wet. Cool on a wire rack.
- While the cookies cool, grind 1½ cups of freeze-dried strawberries into a fine powder. Cream 1 cup of butter for 2 minutes, then gradually mix in the ground strawberries, 2½ cups of powdered sugar, ¼ cup of heavy cream, 1 tablespoon of fresh lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt until silky.
- Frost cooled cookies with the strawberry buttercream using a spatula and sprinkle with crushed freeze-dried strawberries and lemon zest if desired.