How to Make Strawberry Lemonade Cookies with Buttercream Frosting
If you’re craving a delightful treat that bursts with fresh, vibrant flavors, these Strawberry Lemonade Cookies with Buttercream Frosting are exactly what you need. Combining the sweetness of juicy strawberries with the zesty punch of lemonade, all wrapped up in a soft, buttery cookie and topped with creamy buttercream frosting, this recipe strikes the perfect balance. Whether you’re baking for a summer gathering or just because, these cookies promise to brighten your day with every bite.
Why You’ll Love This Recipe
- Fresh and Fruity Flavors: The combination of strawberries and lemon brings an irresistible sweet and tangy taste.
- Soft and Chewy Texture: These cookies are soft in the center with slightly crisp edges for the perfect bite.
- Buttery Frosting Finish: The rich buttercream frosting adds a creamy sweetness that complements the citrusy notes beautifully.
- Simple Ingredients: Made with accessible, easy-to-find ingredients, no complicated steps here!
- Perfect for Any Occasion: These cookies are a great crowd-pleaser for picnics, parties, or an afternoon snack.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in making your Strawberry Lemonade Cookies with Buttercream Frosting taste incredible. From the fresh fruit that delivers bright flavors to the butter and sugar that create a tender cookie base, each component shines both individually and together.
- All-Purpose Flour: Provides structure and a tender crumb to the cookies.
- Baking Powder: Helps the cookies rise and become fluffy.
- Unsalted Butter: Adds richness and moisture to the dough for a soft texture.
- Granulated Sugar: Sweetens the dough and aids in a slight crisp edge.
- Egg: Binds the ingredients and contributes to the cookie’s chewiness.
- Fresh Strawberries: Chopped finely to infuse natural sweetness and moisture.
- Lemon Zest and Juice: Bring authentic citrus brightness and a refreshing tang.
- Vanilla Extract: Enhances all the flavors with warm undertones.
- Powdered Sugar: Essential for the buttercream frosting’s smooth, sweet texture.
- Heavy Cream or Milk: Used to adjust frosting consistency for easy spreading.
- Salt: Balances flavor and strengthens dough structure.
Variations for Strawberry Lemonade Cookies with Buttercream Frosting
Feel free to personalize your Strawberry Lemonade Cookies with Buttercream Frosting to match your taste, dietary needs, or what you have on hand. This recipe is wonderfully flexible and easy to adapt.
- Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend for the same tender results.
- Sugar-Free Option: Use a natural sweetener like erythritol or monk fruit sweetener in place of sugar.
- Add a Crunch: Mix in chopped pistachios or toasted almonds into the dough or sprinkle on top of frosting.
- Swap Frosting Flavor: Try lemon curd or strawberry jam swirled into the buttercream for an extra fruity twist.
- Vegan Adaptation: Replace butter with vegan margarine and use plant-based milk for the frosting.
How to Make Strawberry Lemonade Cookies with Buttercream Frosting
Step 1: Prepare the Dough
Start by mixing softened unsalted butter and granulated sugar together until fluffy and pale. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined. In a separate bowl, whisk together flour, baking powder, and salt, then gradually add this dry mixture to the wet ingredients. Gently fold in finely chopped fresh strawberries, ensuring even distribution without breaking down the pieces.
Step 2: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step helps the cookies hold their shape and deepens the flavor as the ingredients meld together.
Step 3: Shape and Bake
Preheat the oven to 350°F (175°C). Scoop dough into rounded tablespoons and place on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges just start to turn golden. Let the cookies cool completely before frosting.
Step 4: Make the Buttercream Frosting
Cream together softened unsalted butter and powdered sugar until smooth and fluffy. Add a splash of lemon juice and a few drops of strawberry extract or a bit of pureed strawberry to give the frosting a delicate pink color and enhance the flavor. Adjust consistency by adding a tablespoon of heavy cream or milk until spreadable.
Step 5: Frost and Decorate
Once the cookies are fully cooled, spread or pipe the buttercream frosting generously over each one. For added flair, garnish with small fresh strawberry slices or a sprinkle of lemon zest.
Pro Tips for Making Strawberry Lemonade Cookies with Buttercream Frosting
- Use Fresh Strawberries: Relying on fresh fruit enhances flavor and moisture much more than dried or frozen.
- Don’t Overmix: When folding in strawberries and flour, mix gently to maintain the cookie’s tender texture.
- Chill the Dough: This prevents cookies from spreading too thin and helps develop the flavor.
- Perfect Frosting Consistency: Adjust with cream or powdered sugar so it’s easy to spread but not runny.
- Store Properly: Keep cookies in an airtight container to maintain freshness and prevent frosting from drying out.
How to Serve Strawberry Lemonade Cookies with Buttercream Frosting
Garnishes
Fresh strawberry slices, edible flower petals, or a light dusting of lemon zest are perfect garnishes that add visual appeal and a touch of extra flavor to your cookies.
Side Dishes
Pair these cookies with iced tea, lemonade, or a scoop of light vanilla ice cream for a refreshing and balanced dessert experience.
Creative Ways to Present
Arrange your cookies on a decorative platter with lemon slices and small bowls of fresh berries for an inviting display at parties or afternoon gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Lemonade Cookies with Buttercream Frosting in an airtight container at room temperature for up to 3 days to maintain softness and frosting quality.
Freezing
Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw completely before frosting for best results.
Reheating
Warm cookies gently in the microwave for 10-15 seconds to revive their softness, but avoid heating frosted cookies to maintain the buttercream’s texture.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries yield the best flavor and texture, you can use thawed, well-drained frozen strawberries if fresh aren’t available, but expect slightly more moisture in the dough.
How long will these cookies stay fresh?
Stored in an airtight container at room temperature, the cookies stay fresh for about 3 days, though the best flavor and texture are enjoyed within 24-48 hours.
Can I make the frosting ahead of time?
Yes! Buttercream frosting can be made up to 3 days in advance; store it covered in the fridge and let it come to room temperature before spreading.
Is it possible to make this recipe dairy-free?
Absolutely. Replace butter with a dairy-free alternative and use plant-based milk to make both the cookies and the frosting vegan and dairy-free friendly.
What is the best way to transport these cookies?
Place the cookies in a single layer inside a sturdy container with parchment paper between layers to prevent them from sticking or damaging the frosting during transport.
Final Thoughts
These Strawberry Lemonade Cookies with Buttercream Frosting are a fantastic way to bring fresh, summery flavors into your kitchen with minimal fuss but maximum delight. Whether you’re baking for family, friends, or yourself, this recipe is sure to brighten your dessert lineup and create sweet memories. Grab those fresh strawberries, zest a lemon, and start baking your new favorite treat today!
Related Posts
- Easy Vegan Chocolate Mug Cake in Minutes
- How to Make the Best Condensed Milk Cake
- Why Biscoff Cookie Butter Cake Is a Must-Try Dessert
Strawberry Lemonade Cookies with Buttercream Frosting
Strawberry Lemonade Cookies with Buttercream Frosting are soft, chewy cookies bursting with the sweet and tangy flavors of fresh strawberries and lemon. Topped with creamy, flavorful buttercream frosting, these delightful treats are perfect for summer gatherings or any occasion that calls for a fresh, fruity dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if gluten-free flour used)
Ingredients
Cookie Dough Ingredients
- 2 ½ cups all-purpose flour (or gluten-free baking flour blend for gluten-free option)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened (or vegan margarine for vegan option)
- 1 cup granulated sugar (or natural sweetener like erythritol/monk fruit for sugar-free option)
- 1 large egg
- 1 cup fresh strawberries, finely chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Buttercream Frosting Ingredients
- 1 cup (2 sticks) unsalted butter, softened (or vegan margarine for vegan option)
- 3–4 cups powdered sugar
- 1 tablespoon lemon juice
- 1–2 teaspoons strawberry extract or 2 tablespoons pureed fresh strawberries
- 1–2 tablespoons heavy cream or milk (or plant-based milk for vegan option), to adjust consistency
- Optional garnishes: fresh strawberry slices, lemon zest, chopped pistachios or toasted almonds
Instructions
- Prepare the Dough: In a large bowl, cream together softened unsalted butter and granulated sugar until fluffy and pale. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Fold in the finely chopped fresh strawberries carefully to avoid breaking them down.
- Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape during baking and enhances the flavor.
- Shape and Bake: Preheat your oven to 350°F (175°C). Scoop dough by rounded tablespoons and place on a parchment-lined baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes, or until the edges turn lightly golden. Remove from oven and allow cookies to cool completely before frosting.
- Make the Buttercream Frosting: In a mixing bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar and continue to beat until the frosting is smooth and fluffy. Mix in lemon juice and strawberry extract or pureed strawberries to add flavor and a delicate pink hue. Adjust the consistency by adding heavy cream or milk, one tablespoon at a time, until the frosting is spreadable but not runny.
- Frost and Decorate: Once the cookies have cooled completely, spread or pipe the buttercream frosting generously over each cookie. Garnish with fresh strawberry slices, a sprinkle of lemon zest, or chopped nuts if desired for extra texture and presentation.
Notes
- Use fresh strawberries for the best flavor and moisture; frozen can be used if thawed well and drained.
- Fold in strawberries and flour mixture gently to maintain a tender cookie texture.
- Chilling dough prevents cookies from spreading too thin and intensifies flavors.
- Adjust frosting consistency as needed so it spreads easily without being too runny.
- Store cookies in an airtight container to keep them fresh and prevent drying out of frosting.
- Buttercream frosting can be made up to 3 days ahead; keep refrigerated and bring to room temperature before use.
- For gluten-free option, substitute with 1:1 gluten-free flour blend.
- For sugar-free option, replace granulated and powdered sugar with natural sweeteners like erythritol or monk fruit.
- To make vegan, use plant-based butter and milk alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: strawberry cookies, lemonade cookies, buttercream frosting, summer dessert, soft cookies, gluten-free cookies, fruity cookies
