Ingredients

Lemon Cookie:

1/2 cup salted butter

1/2 cup margarine (see notes)
1 1/4 cup powdered sugar

1 egg
1 1/2 tsp Lorann Oils lemon bakery emulsion

2 1/2 cups all-purpose flour
2 tbsp cornstarch
1 tsp baking powder

1/2 tsp salt
Yellow gel food coloring
Granulated sugar, for rolling dough in

Strawberry Frosting:

1/4 cup salted butter
1/2 cup strawberry preserves

2 1/2 – 3 cups powdered sugar
1 tsp strawberry bakery emulsion

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.

Step 2: In a stand mixer fitted with the paddle attachment, cream together the butter, margarine, and powdered sugar until well combined and smooth.

Step 3: Add the egg and lemon bakery emulsion, mixing thoroughly until fully incorporated.

Step 4: Whisk together the flour, cornstarch, baking powder, and salt in a separate bowl. Gradually add this to the wet mixture and mix until a very soft dough forms.

Step 5: Add yellow gel food coloring until the dough is the desired shade of lemony yellow. Mix until evenly colored. Let the dough rest for 10 minutes.

Step 6: Portion the dough into 3-tablespoon portions. Roll each portion in granulated sugar, then use the bottom of a drinking glass to gently press each dough ball flat.

Step 7: Arrange the flattened dough on the prepared baking sheet and bake for 9-11 minutes. The cookies should no longer appear wet or glossy in the center when done.

Step 8: Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: To make the frosting, cream the butter until smooth using a mixer. Slowly add the strawberry preserves and mix well.

Step 10: Gradually add powdered sugar, ½ cup at a time, mixing thoroughly after each addition until you reach your desired consistency.

Step 11: Stir in the strawberry bakery emulsion until combined.

Step 12: Transfer the frosting to a piping bag fitted with a small round tip. Pipe a swirl of frosting onto each cooled cookie, starting from the center and working outward.

Step 13: Optionally, sprinkle with granulated sugar for garnish. Enjoy your strawberry lemonade cookies!

Tips & Variations

Use store-brand margarine with 80% vegetable oil for best texture; avoid brands with higher water content.

For a richer flavor, try making the cookies with all butter instead of margarine, noting the texture will be slightly different but equally delicious.

If you don’t have lemon or strawberry bakery emulsions, vanilla extract can be a simple substitute, though the flavor won’t be as intense.

For a bright pink frosting, add a few drops of red gel food coloring to the frosting mixture.

FAQs

Can I use regular butter instead of margarine?

Yes, you can substitute all butter for the margarine. The cookies will have a slightly different texture but will remain delicious and flavorful.

What if I don’t have bakery emulsion?

If bakery emulsions aren’t available, you can substitute with an equal amount of vanilla extract. The cookies will have a milder flavor but will still be tasty.