Description
Sweet summer memories bloom in these Strawberry Lemonade Cookies, blending tangy citrus with ripe berry sweetness. Refreshing and light, these treats will transport you to sunny afternoons of pure deliciousness.
Ingredients
Scale
Primary Ingredients:
- 2 1/2 cups (300g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (226g) unsalted butter
- 1 large egg plus 1 yolk, room temperature
- 2 1/2 cups (300g) powdered sugar
Secondary Ingredients:
- 3 tablespoons (42g) vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon (10g) cornstarch
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Flavor and Seasoning Ingredients:
- Zest of 1 lemon
- 1 1/2 cups (33g) freeze-dried strawberries
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch of salt
- Additional freeze-dried strawberries
- Additional lemon zest
Instructions
- Prepare wet ingredients by gently melting butter and blending with granulated sugar and vibrant lemon zest until smooth and fragrant.
- Incorporate liquid elements including vegetable oil, eggs, fresh lemon juice, and pure vanilla extract into the butter mixture, whisking until completely integrated.
- Sift together flour, baking powder, and salt, then gradually fold dry ingredients into wet mixture, creating a soft, cohesive dough.
- Refrigerate cookie dough for 30 minutes to enhance flavor development and improve texture consistency.
- Preheat oven to 350°F and line baking sheets with parchment paper for even heat distribution.
- Portion chilled dough into uniform rounds, gently pressing each cookie to create slight thickness and smooth surface.
- Bake cookies for 12-13 minutes until edges turn delicate golden brown, ensuring centers remain tender and soft.
- While cookies cool completely, prepare strawberry frosting by finely grinding fresh strawberries into a vibrant puree.
- Cream softened butter until light and fluffy, then gradually blend strawberry puree, powdered sugar, heavy cream, and vanilla extract.
- Once cookies have reached room temperature, generously swirl strawberry buttercream across surface using piping bag or offset spatula.
- Garnish frosted cookies with finely chopped fresh strawberries and delicate lemon zest for elegant finishing touch.
Notes
- Swap oil for applesauce to reduce fat content and create a lighter texture while maintaining moisture.
- Freeze dried strawberries work amazingly for intensifying flavor and adding vibrant color to frosting without excess liquid.
- Dairy-free option: Replace butter with coconut oil and use plant-based cream for a vegan-friendly version that keeps the creamy consistency.
- Gluten-sensitive bakers can substitute all-purpose flour with a 1:1 gluten-free blend to ensure everyone enjoys these delightful cookies.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg