Strawberry Lemonade Cookies 

These Strawberry Lemonade Cookies are a delightful fusion of tangy lemon and sweet strawberry flavors, perfect for spring and summer gatherings. The soft, thick, and slightly chewy lemon sugar cookie base is complemented by a vibrant, tart strawberry buttercream frosting. The addition of freeze-dried strawberries in the buttercream not only enhances the flavor but also gives the frosting a beautiful pink hue without the need for artificial coloring. These cookies are reminiscent of the soft, cake-like texture of Lofthouse cookies, with a refreshing twist that makes them stand out. 

Ingredients:

For the Lemon Sugar Cookies:

• ½ cup (1 stick or 113g) unsalted butter, melted
  
  

• 1 cup (200g) granulated sugar
  
  

• Zest of 1 lemon
  
  

• 3 tablespoons (42g) vegetable or canola oil
  
  

• 1 large egg + 1 large yolk, at room temperature
  
  

• 2 tablespoons fresh lemon juice
  
  

• 1 teaspoon vanilla extract
  
  

• 2½ cups (300g) all-purpose flour
  
  

• 1 tablespoon (10g) cornstarch
  
  

• ½ teaspoon baking powder
  
  

• ¼ teaspoon baking soda
  
  

• ¼ teaspoon salt
  
  

For the Strawberry Buttercream:

• 1½ cups (33g or 1.2oz) freeze-dried strawberries
  
  

• 1 cup (2 sticks or 226g) unsalted butter, at room temperature
  
  

• 2½ cups (300g) powdered sugar
  
  

• ¼ cup (60mL) heavy cream
  
  

• 1 tablespoon fresh lemon juice
  
  

• 1 teaspoon vanilla extract
  
  

• Pinch of salt
  
  

For Decorating:

• Additional freeze-dried strawberries, crushed
  
  

• Fresh lemon zest
  
  

Directions:

1. Prepare the Lemon Sugar Cookies:
   
   

   • In a large bowl, combine the granulated sugar and lemon zest. Rub the mixture between your fingers to release the lemon oils.
     
     

   • Add the melted butter, oil, egg, egg yolk, lemon juice, and vanilla extract to the sugar mixture. Whisk until well combined.
     
     

   • In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
     
     

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
     
     

   • Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
     
     

2. Bake the Cookies:
   
   

   • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
     
     

   • Scoop about 3 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, spacing them at least 2 inches apart.
     
     

   • Flatten each dough ball slightly with your palm.
     
     

   • Bake for 12–13 minutes, or until the edges are lightly golden.
     
     

   • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
     
     

3. Prepare the Strawberry Buttercream:
   
   

   • In a food processor, grind the freeze-dried strawberries into a fine powder.
     
     

   • In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth.
     
     

   • Add the powdered freeze-dried strawberries, powdered sugar, heavy cream, lemon juice, vanilla extract, and salt.
     
     

   • Beat on low speed until combined, then increase to medium speed and beat for 2 minutes, until the frosting is light and fluffy.
     
     

4. Decorate the Cookies:
   
   

   • Once the cookies have cooled completely, spread a generous amount of strawberry buttercream on top of each cookie.
     
     

   • Sprinkle with crushed freeze-dried strawberries and fresh lemon zest for added flavor and decoration.
     
     

Nutritional Information (per cookie):

• Calories: Approximately 250 kcal
  
  

• Carbohydrates: 35g
  
  

• Protein: 2g
  
  

• Fat: 12g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 40mg
  
  

• Sodium: 100mg
  
  

• Potassium: 30mg
  
  

• Fiber: 0g
  
  

• Sugar: 20g