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
Units
Scale
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
