Strawberry Lemon Frosted Cookies
Strawberry Lemon Frosted Cookies
Scroll to find recipe and step by step instructions.
Measurements:
Cookie Dough
3/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 1/2 tsp strawberry extract
1 tbsp lemon juice
1 tsp pink/red food coloring
1/2 tsp salt
2 cup all purpose flour
1/2 tsp baking powder
1 tsp baking soda
Frosting
Go to Bakery Style Buttercream page for frosting:
Add to about 4 cups of frosting:
2 tsp lemon extract
1 tbsp lemon zest (optional)
1 tsp yellow food coloring
Step By Step
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Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
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Step 2
Add in white sugar and brown sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
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Step 3
Add your egg and stir into mixture.
Mix in strawberry extract, food coloring, and lemon juice.
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Step 4
Add flour, baking soda, and baking powder to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
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Step 5
Add 1/3 cup scoop of cookie dough to cooking pan. This is your test cookie! Use this cookie to figure out how much your cookie will spread! After your test cookie, bake 4-6 on a tray.
Bake for 13-15 minutes.
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Step 6
Cool on tray for 5 minutes before putting in fridge for 15 minutes.
Make sure your cookie is cooled before adding frosting.
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Step 7
Go to our buttercream frosting recipe to make the topping. Add lemon zest, yellow food coloring, and lemon extract to the frosting.
Put icing in a piping bag with a circular tip and frost your cookies!
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Step 8
I added a few cookie crumbs and chopped lemon on top to give it a summery look!
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Step 9
Store in fridge for up to 10 days or in room temperature for 8 days!