Description
Soft and chewy lemon sugar cookies topped with vibrant strawberry buttercream for a refreshing summer dessert.
Ingredients
Scale
- ½ cup unsalted butter
- 1 cup granulated sugar
- zest of 1 lemon
- 3 tablespoons vegetable oil
- 1 large egg
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups freeze-dried strawberries
- 1 cup unsalted butter (for frosting)
- 2½ cups powdered sugar
- ¼ cup heavy cream
- 1 tablespoon fresh lemon juice (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- pinch of salt
Instructions
- Melt butter and let cool slightly.
- Rub lemon zest into sugar to release oils.
- Whisk melted butter, lemon sugar, oil, egg, yolk, lemon juice, and vanilla until smooth.
- Fold in flour, cornstarch, baking powder, baking soda, and salt until combined.
- Chill dough for 30 minutes.
- Preheat oven to 350°F and line baking sheets.
- Scoop and roll dough balls, flatten slightly, and space apart.
- Bake 12 to 13 minutes until edges turn golden.
- Cool completely before frosting.
- Grind freeze-dried strawberries into powder.
- Beat butter until smooth, then add strawberry powder, powdered sugar, cream, lemon juice, vanilla, and salt.
- Mix until creamy and spread frosting over cooled cookies.
Notes
- Chill the dough to prevent spreading.
- Use fresh lemon juice for best flavor.
- Cool cookies fully before frosting.
- Store in airtight container in refrigerator.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 420
- Sugar: 34g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg