Hello lovelies,
If you’ve been around a while, you’ll know I’m forever going on about how much I LOVE combining flavours together to create utter deliciousness. It’s just a well known fact about me at this point.
And one of my all time favourite flavour combinations is strawberry and lemon, it’s blooming heavenly, right?
So, before summer ends, I had to share with you these strawberry lemonade sugar cookies that are just the perfect summer cookie. I couldn’t physically gate keep these for any longer, you guys have to try (that’s an order *wink wink*).
A tart lemon sugar cookie with a strawberry buttercream topping – if that doesn’t make your mouth water, I don’t know what will.
Inspired by the famous strawberry lemonade drink, these cookies are the perfect combination of tart, sweet, fresh, fruity and vibrant. Everything I’d hope they’d be and more.
So, if these strawberry lemonade cookies have caught your eye and got you wanting to make a batch of your own, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12 Cookies
Prep Time: 10 Minutes
Chill Time: 30-40 Minutes
Bake Time: 7-10 Minutes
Decorating Time: 10 Minutes
Overall Time: 1.5 Hours
Ingredients You Need For The Lemon Sugar Cookies:
- 100g Of Unsalted Butter
- 100g Of Caster Sugar
- 2 Large Eggs
- Zest Of One Lemon
- 30g Of Cornflour
- 300g Of Plain Flour
Ingredients You Need For The Strawberry Buttercream:
- 150g Of Unsalted Butter
- 250g Of Icing Sugar
- 30g Of Freeze-Dried Strawberries
- Dash Of Whole Milk (Optional)
How To Make The Lemon Sugar Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, in a large bowl, using an electric whisk, beat together the 100g of unsalted butter with 100g caster sugar until light and fluffy.
- One at a time, beating well between each addition, beat in the 2 large eggs and the zest of one lemon until incorporated.
- Next, add in the 30g of cornflour and 300g of plain flour and beat with the whisk until the mixture comes together into a dough (TIP: the dough may seem slightly sticky, don’t worry, that’s the perfect texture).
- Now, cut out two large pieces of parchment paper, place one sheet onto a baking tray and lightly dust with flour. Place the dough on the lightly floured sheet and top with the second sheet of parchment paper.
- Then, using a rolling pin, roll the dough out to a 1inch thickness.
- Once the dough has been rolled out, place the baking tray with the rolled dough into the fridge and allow to chill for 40 minutes.
- As the chill time is coming to an end, preheat the oven to 200C / 180C Fan / Gas Mark 6.
- Take the dough out the fridge, remove the top piece of parchment paper and using a medium sized circle cutter, cut out the dough and place onto the two pre-lined baking trays, making sure there’s space between each circle to allow the cookie to spread.
- Re-roll the offcuts, cut them into circles, place them on the baking sheet and continue to do so until the entire dough has been used up.
- Now, place the baking trays into the oven for around 7-10 minutes.
- Once baked, take out the oven and leave on the baking trays for 5 minutes to allow to cool and harden, then transfer cookies to a wire rack to cool fully.
How to Make The Strawberry Buttercream:
- Now that the cookies have cooled, it’s time to decorate.
- In a blender or food processor, blend the 30g of freeze-dried strawberries into a fine powder. Then, set to one side.
- In a large bowl, using an electric whisk, beat the 150g of unsalted butter until loosened, light and fluffy.
- In two/three additions, beating well between each addition, beat in the 250g of icing sugar and 30g of freeze-dried strawberry powder until a buttercream has formed.
- Next, attach a round piping nozzle to a piping bag and transfer the buttercream into the piping bag.
- Pipe the buttercream onto your cookies.
- Finally, top the buttercream with a sprinkling of freeze-dried strawberries.
That’s your Strawberry Lemonade Sugar Cookies prepared, chilled, baked and decorated, ready for you to enjoy!
Notes:
- I’d recommend storing these in the refrigerator for up to 3-4 days.
- I brought my freeze-dried strawberries from Amazon: https://www.amazon.co.uk/Freeze-dried-Strawberry-Pieces
- I would not recommend using fresh strawberries for this recipe.
- The frosted cookies can be freezed in a single layer in an airtight container for up to 3 months.
This flavour combination is a match made in heaven – it’s utterly delicious and you can’t tell me differently.
I feel like these are the kind of cookies that everyone will love. It’s got all the elements you want in a cookie. From fresh and fruity, to tart and vibrant!
My loved ones polished these off within a day, so I can guarantee yours will too.
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a fan of the flavour combination? Do you love a cookie and buttercream concoction?
Sending you all tons of love & hugs as always,
Elle xo
