Soft Frosted Strawberry Lemonade Cookies Recipe

If you’re looking for a delightful cookie recipe that feels like a sunny day in every bite, the Soft Frosted Strawberry Lemonade Cookies Recipe might just become your new favorite. I absolutely love how these cookies come out soft and tender, but with a burst of fresh strawberry and zesty lemon flavors that are just impossible to resist. They’re perfect for everything from afternoon tea to bringing a bit of brightness to holiday cookie trays.

I remember the first time I tried this Soft Frosted Strawberry Lemonade Cookies Recipe—I was blown away by how the tangy lemon zest and the sweet strawberry frosting balanced each other perfectly. Plus, the frosting has this gorgeous rosy color that makes these cookies feel special without needing any fancy decorations. You’ll find that they’re easy to make and always a crowd-pleaser whether you’re packing them for a picnic or enjoying a quiet moment at home.

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Ingredients You’ll Need

Getting these cookies just right means choosing ingredients that bring out the best texture and flavor. I recommend using good-quality butter for richness and the freshest lemon zest you can find.

• All-purpose flour: The base for your cookies, providing structure without toughness.
• Baking powder: Helps the cookies rise slightly for that tender crumb.
• Salt: Enhances the sweetness and balances flavors.
• Unsalted butter: Room temperature for easy creaming to achieve a light, fluffy dough.
• Sugar: Adds sweetness and helps with the cookie texture and browning.
• Egg and egg yolk: The yolk adds extra moisture and richness to keep cookies soft.
• Vanilla extract: Brings warmth and depth to the cookie flavor.
• Lemon extract or juice: Gives that bright, citrusy kick central to the recipe.
• Lemon zest: Fresh zest is a must for authentic lemon flavor and aroma.
• Freeze-dried strawberries: Ground into a powder to dye and flavor the frosting naturally.
• Powdered sugar: For a smooth, fluffy frosting that’s just sweet enough.
• Milk or cream: Just a splash to help loosen the frosting to spreadable perfection.

Variations

I love making this Soft Frosted Strawberry Lemonade Cookies Recipe my own by swapping out some ingredients or adding little extras. Feel free to tailor it to what you have on hand or your personal taste—there’s lots of room to play here.

• Use fresh lemon juice instead of extract: When I don’t have lemon extract, a teaspoon of fresh juice brightens the cookies beautifully.
• Add a pop of color: Try mixing freeze-dried raspberries or blueberries in with the strawberry powder for a unique twist on the frosting.
• Make it gluten-free: I’ve substituted a 1-to-1 gluten-free flour blend with great results—just watch the baking time closely.
• Swap frosting for glaze: If you prefer something lighter, a simple lemon glaze with powdered sugar and juice works well too.

How to Make Soft Frosted Strawberry Lemonade Cookies Recipe

Step 1: Prep Your Dry Ingredients

Start by whisking together your flour, baking powder, and salt in a small bowl and set it aside. This little mix will ensure your cookies have even rise and just the right hint of saltiness without fuss.

Step 2: Cream Butter and Sugar Until Fluffy

Using your stand mixer fitted with a paddle attachment—or a hand mixer if that’s what you have—beat the room temperature butter and sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes. This step is key to soft cookies, as it traps air that helps create that tender texture.

Step 3: Add Eggs, Extracts, and Zest

Next, add the whole egg and extra egg yolk, mixing until smooth. Then stir in the vanilla and lemon extracts along with the fresh lemon zest. You’ll notice the dough smelling wonderfully bright and fragrant already—this is where the magic starts.

Step 4: Incorporate Dry Ingredients Gently

Gradually add your flour mixture to the wet ingredients and beat on low speed just until combined. Be careful not to overmix here—overworking the dough can make the cookies tough. The dough should come together but remain soft.

Step 5: Portion and Bake Cookies

Scoop small balls of dough with a cookie scoop (about 1 tablespoon each works great) and roll them slightly with your fingers to smooth the tops. Place them on a parchment- or silpat-lined baking sheet, spacing them 2-3 inches apart. A little spacing helps them bake evenly without spreading into each other.

Bake at 350°F for 9-11 minutes. Don’t expect golden edges here—the cookies will look set but pale, and that’s perfect for keeping them soft. Between batches, I chill the dough in the fridge to maintain its shape and help the cookies remain tender.

Step 6: Make the Strawberry Frosting

While your cookies cool, whip up the frosting by creaming the softened butter with the strawberry powder and 2 cups of powdered sugar until thick and fluffy. Add a splash of milk or cream, then gradually add the rest of the sugar until your frosting is smooth, thick, and spreadable. The freeze-dried strawberry powder makes it naturally pink and packed with flavor, which I love more than artificial coloring any day!

Step 7: Frost and Enjoy

Once your cookies are completely cooled (warm cookies will melt the frosting!), spread or pipe the strawberry frosting on top. If you want to get fancy, a simple swirl with a piping bag adds a lovely touch, but I’m perfectly happy just swirling it on with a knife while chatting over coffee.

How to Serve Soft Frosted Strawberry Lemonade Cookies Recipe

Garnishes

I love to sprinkle a few freeze-dried strawberry pieces or finely grated lemon zest atop the frosting for a pop of color and extra zing that highlights the flavors inside. A tiny drizzle of white chocolate can be a fun treat for special occasions, too.

Side Dishes

These strawberry lemonade cookies pair wonderfully with a tall glass of iced tea or a refreshing lemonade to echo their bright flavors. You could also serve them alongside lighter desserts like yogurt parfaits or fresh fruit salad for a balanced spread.

Creative Ways to Present

I’ve enjoyed presenting these cookies stacked tower-style on a pastel cake stand with fresh lemon slices and sprigs of mint around the base for brunches or garden parties. Wrapping individually in cellophane with a ribbon makes for adorable gifts that feel homemade and heartfelt.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, I store the cookies in an airtight container layered with parchment paper between to keep them soft and prevent sticking. They last about 3-4 days at room temperature, but honestly, they rarely hang around that long in my house!

Freezing

I usually freeze the unfrosted cookies in a single layer on a baking sheet, then transfer them to a sealed freezer bag. When I want to enjoy them again, I thaw at room temperature and add the frosting fresh—it keeps the texture and flavor just as wonderful as the day I baked them.

Reheating

If the cookies feel a little stale, I pop unfrosted ones into a 300°F oven for about 5 minutes to bring back softness before frosting them. This little trick works wonders if you want just-baked freshness in a snap.

FAQs

Final Thoughts

This Soft Frosted Strawberry Lemonade Cookies Recipe holds a special place in my baking repertoire because it’s such an easy way to brighten someone’s day with simple ingredients and fresh flavors. I love sharing these cookies with friends because I know they’re getting something soft, flavorful, and made with care. If you try them out, I’m confident you’ll find yourself coming back to the recipe again and again for sunny smiles and sweet moments.

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