Description
Sweet and tangy Strawberry Lemonade Cookies with luscious Buttercream Frosting, featuring a soft, chewy texture and bright citrus flavors from fresh strawberries and lemon. Perfect for any occasion, these cookies combine fresh fruitiness with creamy frosting for an irresistible treat.
Ingredients
Scale
Cookie Dough Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 cup fresh strawberries, finely chopped
Buttercream Frosting Ingredients
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon fresh lemon juice
- ½ teaspoon strawberry extract or 2 tablespoons strawberry puree
- 1 teaspoon milk (optional, to adjust consistency)
Instructions
- Prepare the dough: Cream softened unsalted butter with granulated sugar until light and fluffy. Beat in the egg, fresh lemon zest, vanilla extract, and freshly squeezed lemon juice. In a separate bowl, sift together the flour, baking powder, and baking soda. Gradually blend the dry ingredients into the wet mixture until just combined. Gently fold in finely chopped fresh strawberries to distribute their juicy sweetness evenly throughout the dough.
- Shape and chill: Using a cookie scoop or tablespoon, form dough balls and place them on a parchment-lined baking sheet, spacing evenly. Chill the dough for at least 30 minutes; this step ensures the cookies bake up with the ideal texture and prevents spreading.
- Bake to perfection: Preheat your oven to 350°F (175°C). Bake the chilled dough balls for 10-12 minutes or until the edges just start turning golden. The centers should still look slightly soft for a tender bite. Remove the cookies from the oven and let them cool completely on a wire rack before frosting.
- Make the buttercream frosting: In a mixing bowl, beat softened butter with powdered sugar until light and fluffy. Add cream cheese and continue beating until creamy and smooth. Stir in a splash of lemon juice and a few drops of strawberry extract or puree to enhance the frosting’s fruity, tangy notes. Adjust consistency with a teaspoon of milk if needed.
- Frost and decorate: Once the cookies are fully cooled, generously pipe or spread the buttercream frosting on top. Optionally, add small fresh strawberry slices or a light sprinkle of lemon zest for a pretty and flavorful finishing touch.
Notes
- Use fresh, ripe strawberries for the best flavor and moisture.
- Don’t overmix the dough to keep cookies tender and soft.
- Chill the dough thoroughly to control spreading and preserve chewy texture.
- Allow cookies to cool completely before frosting to prevent melting.
- Store frosting in the fridge if not used immediately; soften before use by bringing to room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Strawberry lemonade cookies, lemon cookies, buttercream frosting, summer cookies, soft chewy cookies, fruity cookies
