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Strawberry Lemonade Cookies Recipe

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4.7 from 107 reviews

Strawberry Lemonade Cookies are a delightful summertime treat that perfectly balances the tangy freshness of lemon with the sweet, fruity flavor of strawberries. These soft, melt-in-your-mouth cookies are topped with a luscious strawberry frosting, making them an irresistible dessert option for warm-weather gatherings and special occasions.

Ingredients

Scale

Lemon Cookie

  • 1/2 cup salted butter
  • 1/2 cup margarine (80% vegetable oil, store brand recommended)
  • 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

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

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350° F. Line a cookie sheet with parchment paper and set aside to ensure the cookies don’t stick and bake evenly.
  2. Cream Butter, Margarine, and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, margarine, and powdered sugar until the mixture is well combined and fluffy.
  3. Add Egg and Lemon Emulsion: Add in the egg and Lorann Oils Organic Lemon Bakery Emulsion, mixing thoroughly to incorporate all the wet ingredients.
  4. Mix Dry Ingredients: Add the all-purpose flour, cornstarch, baking powder, and salt to the wet mixture. Mix until a very soft dough forms, ensuring all ingredients are evenly blended.
  5. Add Food Coloring and Rest Dough: Add yellow gel food coloring to the dough and mix until the color is evenly distributed. Allow the dough to rest for 10 minutes to improve texture.
  6. Portion and Shape Cookies: Portion out the dough into 3-tablespoon portions. Roll each into a ball, then roll in granulated sugar for a sweet, crunchy surface.
  7. Flatten Dough: Using the bottom of a drinking glass, gently press each dough ball flat to form the cookie shape. Repeat with the remaining dough.
  8. Bake Cookies: Arrange the cookies on the prepared baking sheet and bake at 350° F for 9-11 minutes. Cookies are done when the centers are no longer wet or glossy.
  9. Cool Cookies: Let the baked cookies cool on the pan for 5 minutes before transferring to a wire cooling rack. Allow them to cool completely before frosting.
  10. Prepare Strawberry Frosting: Using a stand mixer or electric hand mixer, cream the butter until smooth. Gradually add strawberry preserves and mix until well combined.
  11. Add Powdered Sugar: Add powdered sugar 1/2 cup at a time, mixing well after each addition until the frosting reaches a smooth, pipeable consistency.
  12. Add Strawberry Emulsion: Mix in Lorann Oils Organic Strawberry Bakery Emulsion until incorporated.
  13. Frost Cookies: Transfer the frosting to a piping bag with a small round tip. Pipe frosting onto the cooled cookies in a swirl, starting from the center and moving outward.
  14. Garnish and Serve: Sprinkle granulated sugar on top for garnish if desired. Enjoy immediately or store in the refrigerator for up to 4 days.

Notes

  • Do not use Imperial brand margarine, which has a higher water content. The recipe author recommends an 80% vegetable oil margarine such as Food Club for best texture.
  • The recipe can be made with all butter instead of butter and margarine, but the texture will differ slightly though still delicious.

Keywords: strawberry lemonade cookies, lemon cookies, strawberry frosting, summer cookies, soft cookies, lemon bakery emulsion, strawberry preserves, homemade cookies

Find it online: https://lucabites.com/strawberry-lemonade-cookies-recipe/