Description
Soft Frosted Strawberry Lemonade Cookies combine tender, lemon-zested cookies with a luscious strawberry-infused buttercream frosting. These delightful treats offer a perfect balance of citrus brightness and fruity sweetness, ideal for any occasion requiring a refreshing, flavorful cookie.
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
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the room-temperature unsalted butter and sugar together until the mixture is light and fluffy. This process incorporates air, helping create tender cookies.
- Add Eggs and Flavorings: Add the whole egg and egg yolk to the creamed butter and sugar, mixing until smooth. Then add the vanilla extract, lemon extract (or juice), and lemon zest, blending until fully incorporated to infuse the dough with citrus and vanilla aroma.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies soft and tender.
- Shape and Bake Cookies: Using a small cookie scoop, portion out the dough and gently roll into balls. Slightly flatten each ball with your fingertips and place them 2 to 3 inches apart on a Silpat or parchment-lined baking sheet. Bake the cookies for 9 to 11 minutes or until edges are just set (do not expect golden coloring). Chill the dough in between batches to maintain shape and texture.
- Cool Completely: Allow the baked cookies to cool fully on a wire rack before frosting; this prevents the frosting from melting.
- Prepare Frosting: In a mixing bowl, cream softened butter with the freeze-dried strawberry powder and 2 cups of powdered sugar until thick and creamy. Add a splash of milk or cream, then gradually add more powdered sugar until the frosting reaches a thick, smooth, and spreadable consistency.
- Frost Cookies: Pipe or spread the strawberry frosting over the cooled cookies as desired. Let the frosting set slightly before serving.
Notes
- Chilling the dough between batches helps maintain cookie shape and texture.
- Freeze-dried strawberries must be ground into powder for smooth frosting; a spice grinder or food processor works well.
- Do not overbake; cookies will be soft and slightly pale, focusing on a tender texture.
- If lemon extract is unavailable, fresh lemon juice can be substituted, but reduce slightly as juice adds moisture.
- Use room temperature butter and eggs for best creaming results.
- Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
