Strawberry Lemonade Cookies (Printable Version)

Tangy lemonade and strawberry flavors come together in a sweet, refreshing baked treat with creamy frosting.

# Ingredients Required:

→ Cookie Dough

01 - 113 grams unsalted butter, melted
02 - 200 grams granulated sugar
03 - Zest of 1 lemon
04 - 45 milliliters vegetable or canola oil
05 - 1 large egg
06 - 1 large egg yolk
07 - 30 milliliters fresh lemon juice
08 - 5 milliliters vanilla extract
09 - 312 grams all-purpose flour
10 - 8 grams cornstarch
11 - 2 grams baking powder
12 - 1 gram baking soda
13 - 1 gram salt
14 - 45 grams freeze-dried strawberries

→ Frosting

15 - 227 grams unsalted butter, room temperature
16 - 300 grams powdered sugar
17 - 60 milliliters heavy cream
18 - 15 milliliters fresh lemon juice
19 - 5 milliliters vanilla extract
20 - Pinch of salt

→ Decoration

21 - Freeze-dried strawberries, crushed
22 - Lemon zest

# Guide to Cooking:

01 - Melt the butter and set aside to cool slightly. Combine granulated sugar and lemon zest, rubbing to release the lemon oils.
02 - Whisk together melted butter, lemon sugar, oil, whole egg, egg yolk, fresh lemon juice, and vanilla extract until the mixture is light in color.
03 - Add all-purpose flour, cornstarch, baking powder, baking soda, and salt to the wet mixture. Mix until fully combined without overworking the dough.
04 - Cover the dough and refrigerate for 30 minutes to prevent spreading during baking.
05 - Preheat the oven to 175°C and line baking sheets with parchment paper.
06 - Scoop dough and roll into balls, then flatten slightly. Arrange on baking sheets, spacing at least 5 centimeters apart.
07 - Bake for 12 to 13 minutes until edges are golden brown. Remove and allow to cool completely on wire racks.
08 - Grind freeze-dried strawberries into a fine powder using a food processor for incorporation into the frosting.
09 - Cream room temperature butter on medium speed until smooth and fluffy.
10 - Add ground freeze-dried strawberries, powdered sugar, heavy cream, lemon juice, vanilla extract, and a pinch of salt to the creamed butter. Mix on low speed until combined, then increase speed to medium and beat for 2 minutes until smooth and creamy.
11 - Apply a dollop of frosting to each cooled cookie. Spread to the edges creating a swirl pattern, then garnish with crushed freeze-dried strawberries and lemon zest.

# Extra Suggestions:

01 - Butter should be at room temperature for the frosting to ensure smooth consistency. Chilling the dough prevents cookies from spreading too thin while baking. Freeze-dried strawberries add intense flavor and vivid color.

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