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Strawberry Lemonade Cookies combine bright lemon and sweet strawberry in a soft, thick cookie that’s perfect for summer. A lemon-scented sugar cookie base is crowned with a creamy strawberry buttercream made from real freeze-dried strawberries for intense flavor and a lovely pink hue.
After many test batches I developed a texture that’s tender and slightly cakey, yet pleasantly chewy—somewhere between a classic soft sugar cookie and a dense bakery cookie. The lemon sugar in the dough gives a bright citrus note while the strawberry buttercream provides a balanced, fruity finish.
How to Make Strawberry Lemonade Cookies
Make the lemon sugar cookie dough
This dough comes together in one bowl—no mixer required. Melt the butter and let it cool slightly. Combine granulated sugar with lemon zest, rubbing them together to release the oils and infuse the sugar. Add the lemon sugar to the melted butter along with oil, eggs, lemon juice, and vanilla. Whisk until combined, then fold in the dry ingredients until a soft dough forms.
Chill the dough
The dough is soft and benefits from chilling. Refrigerate, covered, for at least 30 minutes so the cookies bake up thick without spreading too much.
Portion and bake
Use a 3-tablespoon cookie scoop (approximately size #24) to portion the dough onto parchment-lined baking sheets, spacing cookies at least 2 inches apart. Gently press each dough ball to slightly flatten before baking.
Make the strawberry buttercream
The buttercream is easiest in a stand mixer with a paddle attachment. Cream softened butter until smooth, then add finely ground freeze-dried strawberries, powdered sugar, heavy cream, lemon juice, vanilla, and a pinch of salt. Start mixing on low to avoid a sugar cloud, then increase speed until the frosting is light and creamy. A handheld mixer works too, though it can be messier and take longer.
Decorate the cookies
Once the cookies are completely cool, dollop or pipe the buttercream onto each one and spread to the edges with an offset spatula or the back of a spoon. Finish with a decorative swirl and sprinkle crushed freeze-dried strawberries and fresh lemon zest for color and brightness.
Frequently Asked Questions
How should I store the cookies?
Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If refrigerated, bring cookies to room temperature for a couple of hours before serving so the buttercream softens and the flavors open up.
Can the cookies be frozen?
Yes. Freeze frosted cookies in a single layer in an airtight container for up to 3 months. Thaw at room temperature and, if desired, refresh the topping with crushed freeze-dried strawberries and lemon zest before serving.
Where can I find freeze-dried strawberries?
Freeze-dried strawberries are commonly sold in grocery stores or online. You can also buy freeze-dried strawberry powder, which is convenient because it’s already finely ground. If using powder, follow the recipe weight measurements rather than cups for best results.
Can fresh or frozen strawberries substitute for freeze-dried?
No. Fresh or frozen strawberries add too much moisture and will make the buttercream runny. Freeze-dried strawberries provide concentrated flavor and natural color without liquid.
What variations work well?
Swap the freeze-dried strawberries for freeze-dried raspberries, blueberries, blackberries, or cherries to create different fruit buttercreams that still pair beautifully with the lemon cookie base.
Tips for the Best Cookies
- Chill the dough. Chilling prevents excess spreading so cookies stay thick and tender.
- Cool completely before frosting. Warm cookies will melt the buttercream. To speed cooling, place cookies in the freezer for 5–10 minutes on a tray.
- Make ahead. These cookies often taste better after resting in an airtight container for a few hours or overnight—the edges soften and flavors meld.
Favorite Tools
More Desserts You’ll Love
- Lemon Curd Cookies
- Birthday Cake Cookies
- Strawberry Yuzu Pound Cake
- Mixed Berry Streusel Bars
- Strawberry Crunch Cheesecake
If you try this recipe and enjoy it, please leave a comment. Happy baking!
Strawberry Lemonade Cookies
Print Recipe
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Ingredients
For the Lemon Sugar Cookies
- ½ cup (1 stick or 113g) unsalted butter
- 1 cup (200g) granulated sugar
- zest of 1 lemon
- 3 Tablespoons (42g) vegetable or canola oil
- 1 large egg + 1 large yolk, at room temperature
- 2 Tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2½ cups (300g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Strawberry Buttercream
- 1½ cups (33g) freeze-dried strawberries, ground
- 1 cup (2 sticks or 226g) unsalted butter, room temperature
- 2½ cups (300g) powdered sugar
- ¼ cup (60mL) heavy cream
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
For Decorating the Cookies
- Crushed freeze-dried strawberries
- Lemon zest
SHOP INGREDIENTS
Instructions
- Lemon Sugar Cookies: Melt the butter and let it cool slightly.
- Combine sugar and lemon zest, rubbing to release the oils.
- Whisk melted butter, lemon sugar, oil, eggs, lemon juice, and vanilla until combined and slightly lighter in color, about 1 minute.
- Add flour, cornstarch, baking soda, baking powder, and salt. Mix with a rubber spatula until incorporated.
- Cover the dough and chill in the fridge for 30 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment.
- Portion dough with a #24 cookie scoop (about 3 Tbsp). Roll into balls, place 2″ apart on sheets, and press slightly to flatten. Keep unused dough refrigerated.
- Bake at 350°F for 12–13 minutes until centers no longer look wet and edges begin to color. Cool completely before frosting.
- Strawberry Buttercream: Grind freeze-dried strawberries to a fine powder in a food processor.
- Cream the butter in a stand mixer with a paddle attachment on medium until smooth, about 2 minutes. Scrape down the bowl.
- Add ground strawberries, powdered sugar, heavy cream, lemon juice, vanilla, and salt. Start on low to combine, then increase to medium and mix 2 minutes until smooth and creamy.
- Decorating: Add a scoop of frosting to each cooled cookie. Spread to the edges with an offset spatula or spoon, create a swirl, and top with crushed freeze-dried strawberries and lemon zest.