Description
Lemon sugar cookies with a strawberry buttercream topping, these sweet treats are perfect for any occasion. The combination of zesty lemon and sweet strawberries creates a delightful flavor profile that will leave you craving more.
Ingredients
Units
Scale
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 cups (300g) all-purpose flour
- 1 tbsp (10g) cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Strawberry Buttercream:
- 1 1/2 cups (33g or 1.2oz) freeze-dried strawberries
- 1 cup (2 sticks or 226g) unsalted butter at room temperature
- 2 1/2 cups (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 set aside to cool slightly. Combine the sugar and lemon zest. Whisk together the melted butter, lemon sugar, oil, eggs, lemon juice, and vanilla. Add dry ingredients and mix. Chill dough, portion, flatten, and bake. Allow to cool.
- Strawberry Buttercream: Grind freeze-dried strawberries. Cream butter, add powdered sugar, cream, lemon juice, vanilla, salt, and mix until smooth and creamy.
- Decorating: Add frosting to cooled cookies, spread evenly, and top with freeze-dried strawberries and lemon zest. Enjoy!
Notes
- You can store these cookies in an airtight container for up to 3 days.
- For a stronger lemon flavor, add a little extra lemon zest to the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
