Strawberry Lemon Sugar Cookies
February 4, 2024
|
kate
Embark on a baking adventure with our Strawberry Lemon Sugar Cookies, a perfect blend of tangy lemon and sweet strawberry flavors. These cookies, topped with a luscious strawberry buttercream, are not just a treat to your taste buds but also a feast for the eyes. Crafted with love and the freshest ingredients, this recipe promises a delightful baking experience and cookies that will steal the show at any gathering. Perfect for summer picnics, spring teas, or as a cheerful snack any time of the year.
Prep Time: 30 minutes
Bake Time: 12 minutes
Cool Time: 3 minutes
Decorating Time: 10 minutes
Total Time: ~45 minutes
Ingredients
For the Lemon Sugar Cookies…
- 1 cup butter, unsalted and softened
- 1 cup granulated sugar
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- zest of 2 lemons, fresh
- ½ teaspoon baking soda
- 1 large egg
- 3 cups all purpose flour
For the Strawberry Buttercream…
- ½ cup butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- pinch fine sea salt
- 2-3 tablespoons strawberry powder from freeze dried strawberries
- 2-3 tablespoons milk
Steps
For the buttercream,
- With a mixer, whisk together the softened, room temperature butter and powdered sugar until thoroughly combined. For an extra smooth buttercream, consider sifting the powdered sugar before adding it to the butter.
- Put the freeze-dried strawberries into the blender and pulse until it forms a fine powder.
- Add in the salt, vanilla, milk, and powdered strawberries, mixing and scraping the sides of the bowl after each addition. Set aside.
For the lemon cookies,
- In the bowl of a stand mixer, beat together the butter, salt, vanilla, lemon zest, and sugars until light and fluffy, approximately 4-5 minutes. Add the egg and continue to beat for another 2 minutes.
- Gradually add the flour and baking soda, beating until the mixture comes together to form a dough.
- Portion the cookies onto the prepared cookie sheets using 2.5 oz of dough for each cookie. Roll the scoops between your hands to form a ball. Flour the back of a ¼ cup measuring cup or small mason jar and use it to press down and flatten the center of each cookie.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place 6 cookies on the sheet and bake for 12 minutes or until the cookies are just beginning to brown on the bottom. Transfer the baked cookies to a wire rack and allow them to cool completely before frosting.
- Place a dollop of frosting on each cookie and smooth it out with an offset spatula. Repeat this process until all cookies are frosted. Enjoy!