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Soft Strawberry Lemonade Sugar Cookies with Buttercream Frosting

Soft Strawberry Lemonade Sugar Cookies - featured image
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Soft, tender sugar cookies infused with fresh lemon zest and strawberry puree, topped with a creamy, tangy buttercream frosting. Perfect for spring and summer gatherings, these cookies offer a refreshing twist on a classic treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 1/4 cups (250 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1/4 cup (about 60 ml) strawberry puree or natural strawberry jam
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Buttercream Frosting:
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 1/2 cups (300 g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons strawberry puree or jam
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Cream the butter and sugar: In a large bowl, beat 1 cup softened unsalted butter with 1 1/4 cups granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  2. Add egg and flavorings: Beat in 1 large egg, 1 teaspoon vanilla extract, zest of 2 lemons, and 2 tablespoons fresh lemon juice until combined. Mix in 1/4 cup strawberry puree or jam.
  3. Combine dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  4. Mix dry into wet: Gradually add dry mixture to wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing.
  5. Chill the dough: Wrap dough in plastic wrap and chill for at least 30 minutes (or 15 minutes in freezer if short on time).
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Shape cookies: Scoop tablespoon-sized balls of dough and place 2 inches apart on baking sheets. Flatten gently with palm or glass bottom.
  8. Bake for 8-10 minutes until edges are set but centers still look soft. Do not overbake.
  9. Cool completely on wire racks before frosting.
  10. Prepare buttercream: Beat 1/2 cup softened butter until creamy. Gradually add 2 1/2 cups powdered sugar, then 2 tablespoons lemon juice, 2 tablespoons strawberry puree, 1 teaspoon vanilla extract, and a pinch of salt. Beat until fluffy and smooth, about 3-5 minutes.
  11. Frost cookies using a piping bag or spatula. Chill frosted cookies for 10 minutes to set frosting if desired.

Notes

Chilling the dough is crucial to prevent spreading and to develop flavor. Use room temperature ingredients for best texture. Adjust frosting consistency by adding milk or lemon juice if too thick, or more powdered sugar if too soft. Store cookies in airtight container with parchment paper between layers. Dough can be refrigerated up to 24 hours before baking. Frosted cookies can be chilled to set frosting.

Nutrition

Keywords: strawberry lemonade sugar cookies, buttercream frosting, soft sugar cookies, lemon zest cookies, strawberry puree cookies, spring dessert, summer cookies

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