If the sunshine had a taste, it would be these Strawberry Lemonade Cookies. Imagine everything you love about a refreshing glass of strawberry lemonade—buttery, zesty, and bursting with berry flavor—baked right into a soft and pillowy cookie. The pairing of bright lemon sugar cookies swirled with real strawberry buttercream makes these an instant crowd-pleaser for picnics, parties, or just treating yourself at home.
Why You’ll Love This Recipe
- Classic Flavors Meet Summer Fun: Real lemon zest teams up with vibrant strawberry buttercream for a cookie that tastes just like your favorite summertime sip.
- Soft, Chewy Cookie Perfection: Each bite is bursting with that irresistible bakery soft texture—never dry, always fluffy and tender.
- No Artificial Flavors or Colors: All that gorgeous pink and big flavor comes naturally, thanks to freeze-dried strawberries and fresh lemon juice.
- Showstopper Presentation: Topped with a swirl of creamy pink frosting and lemon zest, these cookies look almost too pretty to eat—but you’ll be glad you did!
Ingredients You’ll Need
You only need a handful of simple, everyday ingredients to create these Strawberry Lemonade Cookies—but don’t let their simplicity fool you! Each ingredient is thoughtfully chosen to deliver zippy citrus notes, bold berry flavor, and that perfect melt-in-your-mouth texture. Here’s why every one matters:
- Unsalted Butter: Essential for soft, rich cookies and a dreamy buttercream—be sure it’s at room temperature for the frosting!
- Granulated Sugar: Sweetens the dough, and when mixed with lemon zest, creates an ultra-fragrant base.
- Lemon Zest & Juice: Packs the cookies with real, punchy lemon flavor—use fresh lemons for max zing.
- Vegetable or Canola Oil: Adds tenderness and keeps cookies moist for days.
- Large Egg + Egg Yolk: Gives richness and structure, plus extra yolk makes the centers luxuriously chewy.
- Vanilla Extract: Compliments the lemon and strawberry so that every flavor sings.
- All-Purpose Flour: The backbone of the cookie—don’t over-measure for best results!
- Cornstarch: Makes cookies extra pillowy and soft.
- Baking Powder & Baking Soda: The dynamic duo for just the right lift and spread.
- Salt: Balances all the flavors and amps up the sweetness.
- Freeze-Dried Strawberries: Blended into a powder for bold, natural color and a punch of real berry taste in the buttercream.
- Powdered Sugar: For a silky-smooth, fluffy strawberry frosting.
- Heavy Cream: Helps create a creamy buttercream consistency that’s perfect for swooping and swirling.
- Extra Lemon Zest & Freeze-Dried Strawberries (for garnish): Because a fabulous finish is always a good idea!
Variations
One of the best parts about Strawberry Lemonade Cookies is how effortlessly they can adapt to your pantry and personal tastes. Whether you’re baking for a dairy-free friend or just want to shake things up seasonally, these simple tweaks keep the fun going.
- Make Them Dairy-Free: Swap in your favorite plant-based butter for both the cookies and the buttercream—no one will guess the difference!
- Double the Berry: Add chopped freeze-dried strawberries directly to the cookie dough for extra strawberry pockets in every bite.
- Lime Twist: Substitute lime zest and juice for lemon to create a whole new, tropical-inspired cookie experience.
- Buttercream Swap: Try the cookies with a classic vanilla or lemon glaze instead of strawberry buttercream for a lighter version that’s still citrus-bright.
How to Make Strawberry Lemonade Cookies
Step 1: Make the Lemon Sugar Cookie Dough
Start by melting the butter and letting it cool just a bit—that’s the secret to a super tender crumb! While it cools, rub the freshly grated lemon zest into the sugar with your fingers to release all those fragrant oils. Whisk together the melted butter, lemon sugar, oil, eggs, lemon juice, and vanilla until light and creamy. Then gently fold in the dry ingredients with a spatula until no flour streaks remain. Resist the urge to overmix; the dough should be soft and thick!
Step 2: Chill and Shape the Dough
Cover the dough well and let it chill in the refrigerator for 30 minutes. This step keeps your cookies thick and soft, and allows the citrus flavor to truly develop. Once chilled, scoop large cookie dough balls (about 3 tablespoons each), roll, and gently flatten on lined baking sheets. Be sure to give them space—these beauties need room to spread a little!
Step 3: Bake and Cool
Bake at 350°F for 12-13 minutes, watching for the centers to look just set and the edges to turn lightly golden—don’t overbake! Let the cookies cool completely on the baking sheet before frosting; warm cookies will melt your buttercream and make for sticky fingers.
Step 4: Whip Up the Strawberry Buttercream
Grind the freeze-dried strawberries in a food processor until they’re a fine pink powder. In a stand mixer, beat butter until creamy and smooth, then blend in the strawberry powder, powdered sugar, heavy cream, lemon juice, vanilla, and a pinch of salt. Start on low, scrape down the bowl as needed, and mix until you’ve got a dreamy, naturally pink, tangy-sweet frosting.
Step 5: Frost and Decorate
Once the cookies are cool, dollop a swirl of strawberry buttercream on top. Use a spoon or offset spatula to swoop it right to the edges, letting a few rustic swirls show. Finish with a sprinkle of crushed freeze-dried strawberries and a hit of lemon zest for extra beauty and flavor. Enjoy immediately, and get ready for smiles!
Pro Tips for Making Strawberry Lemonade Cookies
- Zest Smarter, Not Harder: Always zest your lemon before juicing, and only take the yellow part—this is where all that incredible citrus oil and flavor lives!
- Don’t Skip the Chill: Chilling the dough prevents spreading and gives a chewier bite, so be patient—with this step, your Strawberry Lemonade Cookies will be bakery-worthy.
- Frosting Consistency: If your buttercream is too thick, add cream a little at a time until fluffy; if it’s too soft, add a bit more powdered sugar and chill before frosting.
- Bold Strawberry Flavor: Use freeze-dried (not just dried) strawberries for maximum color and taste—fresh or frozen berries will create a runny frosting instead of the luscious, tangy swirl you crave!
How to Serve Strawberry Lemonade Cookies
Garnishes
A little extra flourish makes these cookies truly special. Sprinkle the frosted cookies with a pinch of extra crushed freeze-dried strawberries and fresh lemon zest for eye-catching color and a burst of aroma. If you’re feeling playful, add a tiny edible flower or a thin lemon twist on top!
Side Dishes
Pair Strawberry Lemonade Cookies with a chilled glass of lemonade or strawberry iced tea for a truly refreshing treat. For parties, set them alongside fresh berries, fruit salad, or even a tangy lemon sorbet—each pairing keeps the mood bright, light, and summery.
Creative Ways to Present
Stack your Strawberry Lemonade Cookies in a swirl-topped pyramid for a stunning centerpiece, or tuck them into bakery boxes tied with yellow or pink ribbon for adorable gifts. They’re also gorgeous on vintage platters at brunches, baby showers, or picnics—just watch them disappear in minutes!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Lemonade Cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to five. The frosting helps keep the cookies wonderfully soft, and the flavor may even deepen as they sit!
Freezing
You can freeze unfrosted cookies or the assembled, frosted Strawberry Lemonade Cookies. For best results, freeze cookies in a single layer before stacking with parchment, and thaw completely before enjoying or frosting. Buttercream freezes beautifully for up to a month—just whip again after thawing to restore its creamy fluff.
Reheating
While these cookies don’t need reheating, if you want that “fresh from the oven” warmth, pop them (unfrosted only) in a 300°F oven for 2-3 minutes. Once cooled, add the buttercream for a real bakery-style experience!
FAQs
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Can I use fresh strawberries instead of freeze-dried for the buttercream?
Fresh strawberries have too much moisture and will make your buttercream too runny. Freeze-dried strawberries are the key—they blend into a powder that packs big flavor and vibrant color without watering down the frosting.
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Do I really have to chill the cookie dough?
This short chill helps the cookies hold their shape and gives you that soft, chewy center. If you skip it, your cookies may spread too much and lose their perfect texture—so try not to rush!
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Can I make Strawberry Lemonade Cookies gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for all-purpose flour, and keep an eye on the dough—it may bake slightly faster or need just a smidge more liquid for classic texture.
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How do I get the prettiest swirl on my cookies?
Use a small offset spatula or the back of a spoon to start in the center of the frosting dollop and gently swirl outward. Top with your favorite garnish right away while the frosting is soft for maximum style points!
Final Thoughts
Trust me, you’ll fall in love at first bite with these Strawberry Lemonade Cookies. They’re bright, flavorful, and guaranteed to turn any day into a mini celebration. So gather your lemons, grab those strawberries, and let’s turn your kitchen into the happiest spot on the block!
Print
Strawberry Lemonade Cookies Recipe
- Prep Time: 30 mins
- Cook Time: 13 mins
- Total Time: 73 mins
- Yield: 15 cookies
- Category: Baking
- Method: Baking
Description
Delight your taste buds with these Strawberry Lemonade Cookies. A perfect blend of tangy lemon sugar cookies topped with a luscious strawberry buttercream, these cookies are a refreshing treat for any occasion.
Ingredients
Lemon Sugar Cookies
- 1/2 cup (1 stick or 113g) unsalted butter
- 1 cup (200g) granulated sugar
- zest of 1 lemon
- 3 tbsp (42g) vegetable or canola oil
- 1 large egg + 1 large yolk at room temperature
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 1/2 cup (300g) all-purpose flour
- 1 tbsp (10g) cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Strawberry Buttercream
- 1 1/2 cup (33g or 1.2oz) freeze-dried strawberries
- 1 cup (2 sticks or 226g) unsalted butter at room temperature
- 2 1/2 cup (300g) powdered sugar
- 1/4 cup (60mL) heavy cream
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- pinch of salt
For Decorating the Cookies
- freeze-dried strawberries
- lemon zest
Instructions
- Lemon Sugar Cookies: Melt the butter and combine with sugar and lemon zest. Whisk in oil, eggs, lemon juice, and vanilla. Mix in dry ingredients, chill dough, then bake.
- Strawberry Buttercream: Grind freeze-dried strawberries, then cream butter. Add remaining ingredients and mix until smooth.
- Decorating: Frost cooled cookies and top with crushed strawberries and lemon zest.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
