Introduction

These Strawberry Lemonade Cookies offer a perfect balance of tangy lemon and sweet strawberry flavors in a soft, tender cookie. Topped with a creamy strawberry buttercream, they make a delightful treat for spring and summer gatherings or any time you want a refreshing twist on classic sugar cookies.

The image shows five round, soft cookies arranged on a metal cooling rack. Each cookie has one thick, even layer of light pink frosting swirled smoothly on the top with small red crumbs and scattered yellow lemon zest pieces. The cookies are beige with a smooth texture. Around the rack, there are whole red strawberries with green leaves, a cut lemon slice showing its juicy yellow interior, and a small white bowl with red dried strawberries on a white marbled surface. A pale pink cloth is partly visible near the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (1 stick or 113g) unsalted butter
1 cup (200g) granulated sugar
Zest of 1 lemon
3 Tablespoons (42g) vegetable or canola oil
1 large egg + 1 large yolk (at room temperature)
2 Tablespoons fresh lemon juice
1 teaspoon vanilla extract
2½ cups (300g) all-purpose flour
1 Tablespoon (10g) cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1½ cups (33g or 1.2oz) freeze-dried strawberries
1 cup (2 sticks or 226g) unsalted butter (at room temperature, for frosting)
2½ cups (300g) powdered sugar
¼ cup (60mL) heavy cream
1 Tablespoon fresh lemon juice (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
Freeze-dried strawberries and lemon zest for decorating (optional)

Instructions

Step 1: Melt the ½ cup of unsalted butter and set aside to cool slightly.
Step 2: In a bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingers to release the oils and infuse the sugar with lemon flavor.
Step 3: Whisk together the melted butter, lemon sugar, vegetable oil, egg, egg yolk, lemon juice, and vanilla extract until the mixture is well incorporated and lightened in color, about one minute.
Step 4: Add the all-purpose flour, cornstarch, baking powder, baking soda, and salt to the wet ingredients. Use a rubber spatula to fold in the dry ingredients until fully combined.
Step 5: Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes.
Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 7: Once chilled, scoop out the dough using a #24 cookie scoop (about 3 tablespoons), roll each portion into a ball, and place them on the prepared baking sheets at least 2 inches apart. Flatten each ball slightly with your palm. Keep unused dough refrigerated.
Step 8: Bake the cookies for 12–13 minutes, until the centers are no longer wet and the edges begin to turn golden. Let the cookies cool completely before frosting.
Step 9: For the frosting, grind the freeze-dried strawberries into a fine powder using a food processor and set aside.
Step 10: In a stand mixer fitted with a paddle attachment, cream the 1 cup of unsalted butter on medium speed until smooth, about 2 minutes. Scrape down the bowl as needed.
Step 11: Add the powdered freeze-dried strawberries, powdered sugar, heavy cream, fresh lemon juice, vanilla extract, and a pinch of salt. Mix on low speed until combined, scraping the bowl well to incorporate everything.
Step 12: Increase the mixer speed to medium and beat for 2 minutes until the frosting is light, smooth, and creamy.
Step 13: Use a cookie scoop to dollop the frosting onto each cooled cookie. Spread the frosting to the edges with an offset spatula or the back of a spoon, finishing with a swirl pattern in the center. Top with crushed freeze-dried strawberries and fresh lemon zest if desired, then enjoy!

Tips & Variations

For extra lemon flavor, add an additional teaspoon of lemon zest to the frosting.
If you don’t have freeze-dried strawberries, substitute with finely chopped dried strawberries or strawberry jam, but reduce the sugar slightly to balance sweetness.
Use silicone baking mats for easier cookie removal and even baking.
Chilling the dough helps prevent spreading and keeps cookies tender.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If frosted, they should be refrigerated and brought to room temperature before serving. Frosted cookies can be kept in the refrigerator for up to 4 days. You can also freeze unfrosted cookie dough for up to 3 months; thaw before baking.

How to Serve

This image shows round sugar cookies with a light beige base, each topped with a generous swirl of creamy pink frosting sprinkled with bright red crushed bits and small yellow lemon zest flakes. The cookies are arranged closely on a silver cooling rack placed over a white marbled surface. Fresh red strawberries with green tops and a halved lemon with pale yellow juicy flesh are placed around the cookies, adding a fresh touch. A white bowl filled with red freeze-dried strawberry pieces and a light pink cloth are partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of freeze-dried?

Frozen strawberries contain moisture and won’t provide the same intensity or texture as freeze-dried. It’s best to use freeze-dried strawberries for the frosting to achieve the right consistency and concentrated flavor.

How do I prevent my cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps reduce spreading. Also, make sure your baking soda and baking powder are fresh, and avoid pressing the dough balls too thin prior to baking.