Strawberry Lemon Summer Cookies
Summer cookies are delightfully tangy, soft and chewy lemon cookies with a flavorful strawberry frosting. Perfect strawberry lemonade cookie for spring or summer!
Ingredients
Cookie:
- ⅓ cup butter softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
- ¼ cup lemon juice
- zest from one lemon
- ¼ teaspoons salt
- ¼ teaspoons baking powder
- ¼ teaspoons baking soda
- 2 cups all-purpose flour
Strawberry Frosting:
- ¾ cup freeze dried strawberries
- ½ cup butter
- ½ teaspoon vanilla
- 4 cups powdered sugar
- 1 Tablespoon lemon juice
- ½-1 Tablespoon milk
Instructions
- Preheat the oven to 350*F.
- Whisk together flour, baking powder, baking soda and salt together in a small bowl.
- In a large mixing bowl with a hand mixer or using a stand mixer: Cream butter and sugar together on high speed for 2 minutes. Add lemon juice, lemon zest, vanilla and egg then beat one more minute on high speed.
- Add dry ingredients and mix just until combined. See photos above to check texture and consistency.
- Scoop 1 ¼" diameter cookie dough balls onto a parchment lined baking sheet.
- Bake at 350 for 9-11 minutes. Do NOT over bake! As soon as the edges have set and the tops are matte, remove the cookies from the oven.
- Bang the baking sheet (fairly hard) on the oven 2-3 times to get a nice crinkle and an even better cookie texture. Let the cookies set at least 5 minutes, but no longer than 10 minutes before removing from the baking sheet.
Frosting:
- Place freeze dried strawberries in a food processor or high speed blender (if using a blender, we recommend the single serving cup) and turn them into powder.
- Whip the butter on high speed for 2 minutes until light and fluffy.
- Add the vanilla, lemon juice and strawberries and mix until well combined. Add the milk ½ Tablespoon at a time until desired consistency is reached.
- Frost the cookies and enjoy!
Notes
- *Butter for the frosting should NOT be too soft! Room temperature is too warm. Use semi-cold butter: it should be cold, but leave an imprint when pressed with your finger you'll be able to leave an imprint. Get the butter out about 30 minutes before use should be perfect if your house is a fairly normal temperature (68-75 degrees).
- **To use fresh strawberries, chop up 1 cup fresh strawberries into very small pieces. Do not use milk or the frosting will be too thin.
- These store great in an airtight container at room temperature for up to 5 days.
- To freeze: place on the cookie sheet and freeze for 1-2 hours, then move to an airtight container. This will prevent the cookies from sticking to one another. Store up to 2 months.
- Butter for the cookies should be at room temperature. Butter for the frosting should be only slightly softened. It should feel cool to the touch and make a slight indent went pressed on with a finger.
- Do not over bake these cookies or they will be dry and crumbly!
- Wait until the cookies are completely cooled to frost them or the frosting will melt into them.
Nutrition
Serving: 1cookieCalories: 278kcalCarbohydrates: 49gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 126mgPotassium: 47mgFiber: 0.5gSugar: 38gVitamin A: 277IUVitamin C: 11mgCalcium: 11mgIron: 1mg
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