Strawberry Lemonade Cookies

No ratings yet

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.

Prep Time20

Cook Time9

Cooling time20

Course: Dessert

Cuisine: amercian

Keyword: strawberry lemonade cookies

Servings: servings

Author: Karli Bitner

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