If you’re looking for a sweet treat that captures all the sunny vibes of summer in every bite, look no further than these Strawberry Lemonade Cookies. Imagine a soft, tender lemon sugar cookie base topped with a swipe of creamy strawberry buttercream — it’s like biting into a cloud of citrus and berry goodness. Both tangy and sweet, these cookies bring together the classic flavors of refreshing lemonade and juicy strawberries, making them as fun to bake as they are to share.

Strawberry Lemonade Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberry Lemonade Cookies lies in the simplicity and brightness of their ingredients. Each component, from zesty lemons to freeze-dried strawberries, plays a crucial part in building that crave-worthy flavor, dreamy texture, and vibrant color. Here’s what you’ll need — and just why you’ll love each item in your cookie dough and frosting.

Unsalted butter: Melted in the base for ultra-soft cookies and whipped into the frosting for that creamy finish.
Granulated sugar: Paired with lemon zest to make a citrusy sugar that perfumes each cookie.
Lemon zest: The secret to that bright, unmistakable lemonade flavor.
Vegetable or canola oil: Keeps your cookies tender and moist, even days later.
Egg + egg yolk: The extra yolk makes these cookies extra rich and chewy.
Fresh lemon juice: Provides tang in both the cookies and the frosting for true lemonade zing.
Vanilla extract: Rounds out all the flavors with mellow sweetness.
All-purpose flour: Gives the cookies structure while keeping them soft.
Cornstarch: Makes the crumb tender and helps the cookies stay soft.
Baking powder and baking soda: For just the right lift and spread.
Salt: Balances the sweetness and makes everything pop.
Freeze-dried strawberries: Packed with berry flavor and a vivid pink hue, they’re crucial for bursting strawberry taste in the frosting.
Powdered sugar: For cloud-like, sweet strawberry buttercream.
Heavy cream: Whips the frosting up silky smooth and lush.
Fresh lemon zest (for garnish): Optional, but adds brightness and color that makes these cookies party-ready.

How to Make Strawberry Lemonade Cookies

Step 1: Prepare Lemon Sugar

Start by combining your granulated sugar and lemon zest in a small bowl. Rub them together with your fingertips for a minute — this helps release the natural oils from the zest and infuse the sugar with a punch of citrus flavor that carries through the cookie dough. It feels fancy but comes together in seconds!

Step 2: Make the Cookie Dough

In a large bowl, whisk together the melted butter (let it cool briefly first), lemon sugar, oil, eggs, lemon juice, and vanilla. Whisk until the mixture looks well combined and ever-so-slightly lighter in color. This step makes sure your Strawberry Lemonade Cookies will be soft and moist, and the flavor base is already mouthwatering.

Step 3: Add Dry Ingredients

Next, add your flour, cornstarch, baking powder, baking soda, and salt directly into the bowl. Swap your whisk for a rubber spatula and gently fold the dry ingredients into the wet just until you don’t see streaks of flour. Don’t overmix or you might lose that lovely, tender crumb!

Step 4: Chill the Dough

Cover your bowl with plastic wrap and refrigerate the cookie dough for about 30 minutes. Chilling makes the dough easier to handle and keeps the cookies thick, chewy, and bakery-perfect.

Step 5: Prep for Baking

While the dough chills, line two baking sheets with parchment or a silicone baking mat and preheat your oven to 350°F. This way you’ll be ready to bake as soon as your dough is set.

Step 6: Shape & Bake the Cookies

Scoop out large balls of dough (about 3 tablespoons each), roll into balls, and place them spaced apart on your prepared baking sheets. Gently flatten each dough ball with your palm, then bake for 12-13 minutes, just until the centers are set and the edges barely turn golden. Let the cookies cool completely before moving on — this helps the strawberry lemonade buttercream stay put!

Step 7: Make Strawberry Buttercream

Pulse your freeze-dried strawberries into a vibrant powder in your food processor. In a stand mixer, cream together room-temperature butter until smooth, then add powdered sugar, freeze-dried strawberry powder, heavy cream, lemon juice, vanilla, and a pinch of salt. Beat on medium for two minutes for dreamy, fluffy frosting that will instantly remind you of strawberry lemonade.

Step 8: Frost & Decorate

Once your cookies have cooled, scoop a generous dollop of strawberry buttercream onto each one. Use the back of a spoon or offset spatula to swirl the frosting to the edges, then top with a sprinkle of crushed freeze-dried strawberries and a little extra lemon zest for color and zing. Step back and admire your creation before digging in!

How to Serve Strawberry Lemonade Cookies

Garnishes

A flourish of crushed freeze-dried strawberries and a shower of freshly grated lemon zest elevate these cookies from delightful to irresistible. They add a beautiful burst of color and intensify the cookie’s signature strawberry lemonade flavor. For extra sparkle at parties, try a pinch of crunchy sparkling sugar right on top!

Side Dishes

Bring your Strawberry Lemonade Cookies to a classic afternoon tea, pair them with a cold glass of sparkling lemonade, or serve with vanilla ice cream for a seriously special dessert plate. Their bright flavor cuts through richer treats, so even a chocolate cake or savory cheese platter makes a fun match.

Creative Ways to Present

Arrange your cookies in a tiered dessert stand for a garden party vibe, or line them up on a platter edged with fresh strawberries and lemon slices for a vivid, summer-y look. You can even package them in clear bags tied with ribbon for party favors, or stack them in a bakery box for a friend who could use a little extra sunshine!

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Lemonade Cookies fresh by storing them in an airtight container at room temperature for up to three days. The cookies stay delightfully soft, and the frosting holds its texture perfectly — just make sure they’re not stacked, or use parchment between layers.

Freezing

You can freeze the unfrosted cookies for up to two months in a zipped plastic bag or airtight container. Let them thaw at room temperature, then frost just before serving. If you prefer freezing the finished cookies, flash-freeze them on a tray first, then layer them with parchment paper in a container to keep the frosting picture-perfect.

Reheating

If you want to enjoy that just-baked taste, briefly warm the unfrosted cookies in a low oven (300°F) for 3-4 minutes. After they cool slightly, top with the strawberry buttercream. Avoid microwaving the frosted cookies, as the buttercream will melt and lose its lovely texture.

FAQs

Can I use fresh strawberries instead of freeze-dried?

For the signature intense flavor and vibrant color in the strawberry buttercream, freeze-dried strawberries are best, as fresh ones can add too much moisture. If you need a substitute, try strawberry powder for a similar effect.

Do I have to chill the cookie dough?

Chilling the dough is key! It keeps your Strawberry Lemonade Cookies thick, chewy, and stops them from spreading too much while baking, ensuring the perfect texture every time.

Can I make these cookies ahead of time?

Absolutely! You can make the dough and strawberry buttercream up to a day in advance and store them separately. Just assemble and frost the cookies when you’re ready to serve.

What’s the best way to grind freeze-dried strawberries?

A food processor or even a high-powered blender will quickly turn freeze-dried strawberries into fine powder. If you don’t have one, you can seal them in a bag and crush with a rolling pin, though sifting afterwards helps remove any larger bits.

Can I make these cookies gluten-free?

Yes — substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The cookies will still be soft, chewy, and bursting with that iconic strawberry lemonade flavor.

Final Thoughts

Every time I bake a batch of Strawberry Lemonade Cookies, they disappear in a flash — the combination of bright lemon and sweet strawberry is simply too cheerful to resist. Bring a little sunshine to your next gathering or treat yourself to a midday pick-me-up. I hope you fall in love with these cookies as much as I have!

Strawberry Lemonade Cookies Recipe

★★★★★

5.2 from 17 reviews

Author: Lily
Total Time: 1 hour
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These delightful Strawberry Lemonade Cookies are a perfect blend of sweet and tangy flavors. The soft lemon sugar cookies topped with a luscious strawberry buttercream make for a delicious treat.

Instructions

Lemon Sugar Cookies: Melt the butter and set aside to cool slightly.

Combine the sugar and lemon zest with your fingers, rubbing to release the oils in the zest.

In a large bowl, whisk together the melted butter, lemon sugar, oil, eggs, lemon juice, and vanilla. Continue whisking until the ingredients are incorporated and the mixture lightens in color, about 1 minute.

Add flour, cornstarch, baking soda, baking powder, and salt to the bowl. Switch to a rubber spatula and mix in the dry ingredients until everything is fully incorporated.

Cover the dough with plastic wrap and chill in the fridge for 30 minutes.

Meanwhile, line 2 baking sheets with parchment paper or a silicone mat and preheat the oven to 350°F.

Once the dough has chilled, use a #24 cookie scoop (about 3 Tablespoons) to portion the dough. Roll each scoop into a ball and place them onto the prepared baking sheets, spacing them at least 2” apart. Press each dough ball down with your palm to flatten it slightly. Keep the remaining dough that isn’t baking in the fridge.

Bake at 350°F for 12-13 minutes or until the centers of the cookies no longer look wet and the edges start to turn golden brown. Allow to cool completely before frosting.

Strawberry Buttercream: In a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth, about 2 minutes. Scrape down the bowl with a rubber spatula.

Add the ground freeze-dried strawberries, powdered sugar, heavy cream, lemon juice, vanilla, and salt, to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn’t spill out. Scrape the bowl well with a rubber spatula.

Increase to medium speed and mix for 2 minutes. The frosting should be smooth and creamy.

Decorating: Use a cookie scoop to add a dollop of frosting to the top of each of the cooled cookies. Use an offset spatula or the back of a spoon to spread the frosting out to the edges and finish by making a swirl pattern in the center. Top with crushed freeze-dried strawberries and fresh lemon zest if desired and enjoy!

Notes

For a stronger lemon flavor, increase the amount of lemon zest in the cookies.
Ensure the butter is at room temperature for both the cookies and frosting to achieve the right consistency.

Prep Time: 45 minutes
Cook Time: 12-13 minutes
Category: Dessert
Method: Baking
Cuisine: American