If you’re anything like me, you’ll absolutely adore these Soft Frosted Strawberry Lemonade Cookies Recipe. They strike the perfect balance between sweet strawberry and zesty lemon, with a soft, melt-in-your-mouth texture that’s just irresistible. Honestly, I make these whenever I want to impress friends or simply indulge in something delightfully fresh and comforting.
What makes this Soft Frosted Strawberry Lemonade Cookies Recipe stand out is how the frosting gives that lovely burst of real strawberry flavor without using fresh fruit. Plus, the lemon zest and extract add a bright tang that elevates the whole cookie. Whether you’re baking for a picnic, a party, or a cozy night in, these cookies bring a nostalgic yet sophisticated vibe that’s always a hit.
Why You’ll Love This Recipe
- Delightfully Soft Texture: These cookies stay soft and tender, perfect for that comforting bite every time.
- Bright, Fresh Flavor: The combo of strawberry frosting and lemon zest makes these cookies refreshingly tasty.
- Easy to Make: Even if you’re new to baking, the straightforward steps mean you’ll nail these on your first try.
- Great for Any Occasion: They feel special enough for celebrations but cozy enough for everyday treats.
Ingredients You’ll Need
All the ingredients here work together to create a lovely balance of flavour and texture. I always recommend using room temperature butter for the cookies and fresh lemon for the best zest – it really lifts the whole cookie.
- All-purpose flour: This builds the cookie’s soft yet sturdy base, so don’t sub with gluten-free flours without tweaking ratios.
- Baking powder: Helps the cookies rise to that perfect softness, keeping them from getting too dense.
- Salt: Balances the sweetness and enhances the flavors.
- Unsalted butter: Room temperature butter creams beautifully with sugar, giving you that light and fluffy dough.
- Sugar: Sweetens just right without overpowering the fruity notes.
- Egg and egg yolk: These add moisture and richness, making the cookies tender but not cakey.
- Vanilla extract: A classic flavor booster that rounds out the fruity profiles.
- Lemon extract or juice: Adds that signature lemonade zing that makes these cookies unforgettable.
- Lemon zest: Fresh zest brings vibrant citrus oils that really shine through.
- Freeze-dried strawberries (powdered): This is the magic ingredient for intense strawberry flavor without extra moisture.
- Powdered sugar: Gives the frosting a silky smooth texture.
- Milk or cream: Just a splash to loosen the frosting for easy spreading or piping.
Variations
I love how flexible this Soft Frosted Strawberry Lemonade Cookies Recipe is—you can easily tweak it to suit your mood or occasion. Don’t hesitate to experiment with the frosting or add-ins to make it truly your own.
- Variation: For a tangier twist, try swapping lemon extract for fresh lemon juice in the dough to get a real citrus punch—I’ve done this and it’s a lovely twist.
- Dairy-free: I’ve replaced the butter in the frosting with coconut oil before, and although the texture is a bit different, the flavor stays bright and delicious.
- Extra berry burst: Mix in tiny freeze-dried strawberry pieces to the frosting for a little texture surprise that my family goes wild for.
- Colorful frosting: Add a drop of natural pink food coloring to the frosting if you want a more visually striking cookie—perfect for parties!
How to Make Soft Frosted Strawberry Lemonade Cookies Recipe
Step 1: Prep your dry ingredients and cream the butter
Start by whisking together the flour, baking powder, and salt in a small bowl—this ensures they’re evenly mixed and helps your cookies rise nicely. Then, in your mixer fitted with the paddle attachment, cream the room temperature butter with sugar until it’s light, fluffy, and pale. This fluffy mixture is the secret to achieving soft cookies, so don’t rush this step!
Step 2: Mix in the eggs, extracts, and zest
Beat in the egg and extra yolk until smooth, then add the vanilla and lemon extracts along with the fresh lemon zest. You’ll immediately notice that lovely bright aroma filling your kitchen—that’s what you want! This step layers your flavors right from the start.
Step 3: Combine dry and wet ingredients carefully
Gradually add your flour mixture on low speed just until combined—overmixing here can make cookies tough, so keep it gentle. When it looks like everything is just blended, you’re set. The dough should feel soft but manageable.
Step 4: Portion and bake the cookies
Use a small cookie scoop (about one tablespoon) to portion out dough balls. Roll them gently between your palms and then press them lightly with your fingertips to flatten slightly. Place on a silicone mat or parchment-lined baking sheet with about 2-3 inches space as they’ll spread a tiny bit. Bake at 350°F for about 9-11 minutes until edges are set but cookies are still soft in the middle—don’t wait for color since they stay pale! Pro tip: chill your dough briefly between batches to keep cookies from spreading too thin.
Step 5: Make the strawberry frosting
While cookies cool, cream together your softened butter with the powdered freeze-dried strawberries. Add 2 cups of powdered sugar and mix until thick and creamy. Then, gradually add milk and the remaining powdered sugar until your frosting is smooth, spreadable, but not runny. If you love puffy frosting like I do, aim for a consistency that holds its shape yet is easy to spread or pipe.
Step 6: Frost and enjoy!
When cookies are completely cool, spread or pipe the strawberry frosting generously on top. You’ll find the fruity tang and softness make these cookies truly addictive. My recommendations? Have a cup of tea nearby and enjoy every bite!
Pro Tips for Making Soft Frosted Strawberry Lemonade Cookies Recipe
- Cream Butter Until Light: I learned creaming the butter and sugar well makes a huge difference in cookie softness and texture.
- Chill Dough Between Batches: It helps keep your cookies from spreading too much and ensures uniform shape.
- Use Freeze-Dried Strawberry Powder: Fresh strawberries add too much moisture—powder keeps frosting smooth and intensely flavorful.
- Don’t Overbake Cookies: They won’t brown much, so watch the edges just setting to keep that soft texture.
How to Serve Soft Frosted Strawberry Lemonade Cookies Recipe
Garnishes
I like to top a few cookies with small fresh strawberry slices or a tiny lemon zest twist for an extra pop of color and zing—even a sprinkle of coarse sugar crystals adds a fun sparkle. These simple garnishes don’t just look pretty, they amplify the fresh flavors.
Side Dishes
Pair these cookies with a refreshing mint iced tea or a cold glass of lemonade to complement the citrus notes. For a heartier spread, they’re great alongside light salads or fresh fruit bowls, especially when hosting a spring or summer gathering.
Creative Ways to Present
For special occasions, I love arranging the cookies on a pastel-colored platter surrounded by edible flowers or lemon wedges. Another fun idea is stacking three cookies with frosting layers in between for mini cookie sandwiches—kids and adults alike think these are a delightful treat!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container in the fridge. The frosting keeps fresh for up to 5 days, and the cookies stay soft but not soggy thanks to the butter base. Just bring them to room temperature before serving for best enjoyment.
Freezing
I’ve frozen both frosted and unfrosted cookies. For frosted ones, pop them in a single layer on a tray, freeze till firm, then wrap tightly in plastic wrap and store in a freezer bag. They last up to 3 months, and thaw beautifully overnight in the fridge.
Reheating
If chilled or slightly stale, warm your cookie in the microwave for 10-15 seconds—it brings back that soft, just-baked feel. Just be careful not to overheat or the frosting might get melty!
FAQs
-
Can I use fresh strawberries instead of freeze-dried strawberry powder for the frosting?
Fresh strawberries add too much moisture to the frosting, which can make it runny and hard to spread. Using freeze-dried strawberry powder gives you that intense berry flavor while keeping the frosting thick and creamy. If you must use fresh, reduce or omit the milk, and consider whipping extra powdered sugar to thicken it.
-
Why don’t the cookies brown much in the oven?
These cookies are designed to stay soft and tender, so they’re baked just until the edges set, not until golden brown. If you wait for browning, they can overbake and become firm or crisp, which isn’t the texture this recipe aims for.
-
Can I make these cookies gluten-free?
While the recipe calls for all-purpose flour, you could experiment with a 1-to-1 gluten-free flour blend. Keep in mind the texture might differ—usually a bit crumblier—and you may need to adjust liquid amounts. It’s a fun challenge, but I’d recommend starting with a small batch to test.
-
How do I keep the frosting from melting?
Make sure your butter is soft but not too warm before whipping frosting, and keep the cookies stored in a cool place or the fridge if your kitchen is warm. This will help the frosting hold its shape and prevent melting.
Final Thoughts
I absolutely love how this Soft Frosted Strawberry Lemonade Cookies Recipe combines bright, fresh flavors with that wonderfully soft texture you crave in a cookie. Whenever I bake these, it feels like sunshine in dessert form, and I know you’ll enjoy sharing them with your own loved ones. So grab your mixer, and have fun making these sweet, zesty delights—I promise they’ll be a new favorite in your recipe box!
Print
Soft Frosted Strawberry Lemonade Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Frosted Strawberry Lemonade Cookies combine the tart brightness of lemon with the sweet, fruity flavor of strawberries in a tender, buttery cookie. Topped with a creamy strawberry-infused frosting, they make a delightful treat perfect for any occasion.
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 egg yolk
- 2 tsp. vanilla extract
- 1 tsp lemon extract (or juice as a substitute)
- Zest of one lemon
For the Frosting:
- 1 1/2 sticks unsalted butter, softened
- 2/3 cup freeze-dried strawberries, ground into powder
- 2–3 cups powdered sugar
- Splash of milk or cream
Instructions
- Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Add the whole egg and extra egg yolk to the butter mixture and beat until fully combined and smooth. Then mix in the vanilla extract, lemon extract, and lemon zest until evenly incorporated.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating on low speed to prevent overmixing. Mix just until the dough comes together.
- Shape and Bake Cookies: Preheat the oven to 350°F (175°C). Use a small cookie scoop to portion the dough. Roll each portion into a ball and gently flatten it with your fingertips. Place the cookies 2-3 inches apart on a silpat or parchment-lined baking sheet. Bake for 9-11 minutes, until the edges are set but the cookies are not browned. Chill the dough between batches to maintain texture.
- Cool Cookies: Allow the baked cookies to cool completely on a wire rack before frosting.
- Make Strawberry Frosting: In a mixing bowl, cream together the softened butter and strawberry powder until smooth and creamy. Gradually add 2 cups powdered sugar and continue to beat until thick. Add a splash of milk or cream, then add additional powdered sugar as needed to achieve a thick, smooth, and spreadable consistency.
- Frost the Cookies: Pipe or spread the strawberry frosting on top of the cooled cookies. Serve and enjoy.
Notes
- Chilling the dough between baking batches helps maintain cookie texture and prevents spreading.
- If lemon extract is unavailable, fresh lemon juice can be used but will slightly change the flavor intensity.
- Freeze-dried strawberries ground into powder provide concentrated fruit flavor without additional moisture.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a dairy-free option, substitute butter with a plant-based alternative and use a suitable milk substitute in the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
