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Strawberry lemonade cookies are a delightful summertime treat that combines the refreshing flavors of ripe strawberries and tangy lemons in a soft, melt in your mouth cookie.
Strawberry Lemonade Cookies FT Lorann Oils
It is no secret that I am kinda obsessed with Lorann Oils and their abundance of Flavors for my cookies. (read: Birthday cake cookies, Lemon sugar Cookies, Orange Creamsicle Cookies, Coconut Pie Cookies… I mean, I could go on and on, but you get the point.)
These Strawberry Lemonade cookies are no different- I am OBSESSED. Aaaand, bonus, they are featuring Lorann Oils new Organic Bakery Emulsion line! In this cookie, I used both organic Lemon Bakery Emulsion and organic Strawberry Bakery Emulsion.
If you don’t already have their Lemon and Strawberry Emulsions- Snag some on Lorann Oils Website and don’t forget to use Karli20 at checkout for 20% off! Wahoo!
Ingredients needed for this Strawberry Lemonade Cookie Recipe
Lemon Cookie
- butter– I always use salted butter.
- margarine– The margarine makes this cookie just melt in your mouth! Please do not use the Imperial brand or tub margarine.
- powdered sugar– we are just using powdered sugar in this cookie recipe! I know it seems super foreign, but trust me on this. This takes that melt in your mouth factor literally.
- egg– just one.
- lemon bakery emulsion– THE STAR OF THE SHOW!!
- all purpose flour– the all purpose flour in combination with the cornstarch gives us a homemade cake flour, so you don’t have to buy a special flour. You’re welcome.
- cornstarch
- baking powder
- salt
- Yellow gel food coloring
- Granulated sugar, for rolling cookie dough in
Strawberry Frosting
- butter– again, using salted!
- strawberry preserves – You can usually find this down the aisle by the peanut butter and jams.
- powdered sugar– This will thicken our frosting.
- strawberry bakery emulsion– And this, takes that strawberry flavor to the next level.
How to make Lorann Oils Strawberry Lemonade Cookies
- Preheat oven to 350° F. Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, margarine and powdered sugar until well combined.
- Add in the egg and Lorann Oils Organic Lemon Bakery Emulsion, combining thoroughly.
- Add in the flour, cornstarch, baking powder and salt. Mix until a very soft dough forms.
- Add in the yellow food coloring to dye the cookie dough. Mix until satisfied. Let the dough rest for 10 minutes.
- Portion out the dough into 3 tbsp portions and then roll in granulated sugar. Use the bottom of a drinking glass to slowly press the dough flat.
- Repeat with remaining dough. Arrange on the prepared baking sheet.
- Bake at 350° F for 9-11 minutes, the cookie should no longer look wet and glossy in the middle when they come out of the oven.
Making the frosting
- Allow them to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.
- To make the frosting, use your stand mixer or electric hand mixer to cream the butter until smooth.
- Slowly add in the strawberry preserves mixing until well combined.
- Add the powdered sugar ½ cup at a time, mixing until combined before adding in more powdered sugar.
- Repeat this step until all of the powdered sugar has been added.
- Lastly, add in Lorann Oils Organic Strawberry Bakery Emulsion. Mix until combined.
- If you need to adjust the thickness of the frosting, a splash of milk will thin the frosting and more powdered sugar will thicken it.
- Transfer the frosting to a piping bag fit with a small round piping tip, pip the frosting onto the cookie in a swirl, starting in the center of the cookie and working your way out.
- Sprinkle with granulated sugar for garnish, if desired.
- Enjoy! Store in the refrigerator for up to 4 days.
Strawberry Lemonade Cookies
Strawberry lemonade cookies are a delightful summertime treat that combines the refreshing flavors of ripe strawberries and tangy lemons in a soft, melt in your mouth cookie.
Ingredients
Lemon Cookie
- 1/2 cup salted butter
- 1/2 cup margarine**
- 1 1/4 cup powdered sugar
- 1 egg
- 1 1/2 tsp Lorann Oils lemon bakery emulsion
- 2 1/2 cups all purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- yellow gel food coloring
- granulated sugar, for rolling dough in
Strawberry Frosting
- 1/4 cup salted butter
- 1/2 cup strawberry preserves
- 2 1/2 -3 cups powdered sugar
- 1 tsp strawberry bakery emulsion
Instructions
- Preheat oven to 350° F. Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, margarine and powdered sugar until well combined.
- Add in the egg and Lorann Oils Organic Lemon Bakery Emulsion, combining thoroughly.
- Add in the flour, cornstarch, baking powder and salt. Mix until a very soft dough forms.
- Add in the yellow food coloring to dye the cookie dough. Mix until satisfied. Let the dough rest for 10 minutes.
- Portion out the dough into 3 tbsp portions and then roll in granulated sugar.
- Use the bottom of a drinking glass to slowly press the dough flat. Repeat with remaining dough.
- Arrange on the prepared baking sheet. Bake at 350° F for 9-11 minutes, the cookie should no longer look wet and glossy in the middle when they come out of the oven.
- Allow them to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.
- To make the frosting, use your stand mixer or electric hand mixer to cream the butter until smooth.
- Slowly add in the strawberry preserves mixing until well combined. Add the powdered sugar ½ cup at a time, mixing until combined before adding in more powdered sugar.Repeat this step until all of the powdered sugar has been added.
- Lastly, add in Lorann Oils Organic Strawberry Bakery Emulsion. Mix until combined.
- Transfer the frosting to a piping bag fit with a small round piping tip, pip the frosting onto the cookie in a swirl, starting in the center of the cookie and working your way out.
- Sprinkle with granulated sugar for garnish, if desired. Enjoy! Store in the refrigerator for up to 4 days.
Notes
**DO NOT use imperial brand of margarine. It has a higher water percentage than most margarine sticks. I use the store brand (food club) which is 80% vegetable oil. I have also made these using all butter, while the texture is different, they are still delicious.
Nutrition
Calories: 312kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 247mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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