Strawberry Lemonade Cookies (Print Version)
Chewy cookies bursting with lemon flavor, topped with strawberry frosting. The perfect bite of summer freshness.
# Ingredients:
→ Zesty Lemon Cookies
01 -
113g (1/2 cup) chilled unsalted butter
02 -
200g (1 cup) white sugar
03 -
Zest from one lemon
04 -
42g (3 tablespoons) neutral vegetable oil
05 -
One large egg and an extra yolk at room temperature
06 -
Two tablespoons of fresh-squeezed lemon juice
07 -
A teaspoon of pure vanilla
08 -
300g (2 1/2 cups) all-purpose flour
09 -
10g (1 tablespoon) of cornstarch
10 -
Half a teaspoon of baking powder
11 -
Quarter teaspoon baking soda
12 -
A pinch (1/4 teaspoon) of salt
→ Strawberry Cream Topping
13 -
33g (1 1/2 cups) freeze-dried strawberry pieces
14 -
226g (1 cup) softened unsalted butter
15 -
300g (2 1/2 cups) powdered sugar
16 -
Quarter cup of heavy whipping cream
17 -
A tablespoon of lemon juice, freshly squeezed
18 -
One teaspoon of vanilla extract
19 -
A tiny pinch of salt
→ Final Touches
20 -
Some extra freeze-dried strawberry pieces
21 -
More lemon zest for garnish
# Steps:
01 -
Warm the butter until just melted. Stir it together with the sugar and the lemon zest. Next, mix in the oil, eggs, lemon juice, and vanilla.
02 -
Add the dry ingredients into the wet and stir until it’s all blended. Pop the dough in the fridge to chill for half an hour.
03 -
Scoop the dough, roll it into balls, and slightly press them down. Bake at 350°F for around 12-13 minutes.
04 -
Crush the freeze-dried strawberries into a fine powder. Beat the butter until fluffy, then mix with the berry powder, sugar, cream, and flavorings.
05 -
Spread the strawberry cream over the fully cooled cookies. Dust some crushed berries and lemon zest on top.
# Helpful Notes:
01 -
Uses freeze-dried fruit for the topping
02 -
Needs refrigeration time for the dough
03 -
Tastes best when frosted right before serving