Soft Frosted Strawberry Lemonade Cookies
Yield: 2 dozen cookies
For the Cookies:
  • 2¼ cups all-purpose flour
  • 2¼ tsp. baking powder
  • ½ tsp. salt
  • 1½ sticks (12 tablespoons) unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 large egg, plus one egg yolk
  • 2 tsp. vanilla extract
  • 1 tsp lemon extract (or juice in a pinch)
  • zest of one lemon
For the Frosting:
  • 1½ sticks unsalted butter, softened
  • ⅔ cup freeze-dried strawberries- ground into powder
  • 2-3 cups powdered sugar
  • splash of milk or cream
For the Cookies:
  1. Preheat oven to 350F. In a small bowl, stir together the flour, baking powder and salt, set aside.
  2. In a large bowl of a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and yolk and mix until smooth.
  3. Add the extracts and zest and continue to mix until incorporated.
  4. Gradually add the dry ingredients and beat on low until just combined.
  5. Use a small cookie scoop to portion dough and then roll into balls and flatted slightly with your fingertips. Place dough 2-3 inches apart on a sil-pat or parchment lined cookie sheet and bake for 9-11 minutes or until just set on the edges. (Cookies won't be golden.) Chill dough in between baking each batch.
  6. Allow cookies to cool before frosting.
For the Frosting:
  1. Cream the butter with the strawberry powder and 2 cups of powdered sugar until thick and creamy. Add a splash of milk and the rest of the powdered sugar gradually until frosting is thick, smooth, and spreadable.
  2. Pipe or spread frosting on cooled cookies.
Recipe by The Baker Chick at