Strawberry Lemon Sugar Cookies

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, beat the butter and sugar until light and fluffy.

Step 4: Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until fully combined.

Step 5: Gradually add the dry ingredients and mix until a soft dough forms.

Step 6: Scoop large portions of dough onto the prepared baking sheets, spacing them apart.

Step 7: Bake for 10 to 12 minutes until the edges are lightly golden.

Step 8: Allow the cookies to cool completely before frosting.

Step 9: To prepare the frosting, beat the butter until creamy, then gradually add powdered sugar, freeze-dried strawberry powder, heavy cream, and vanilla extract.

Step 10: Add a small amount of pink food coloring if desired and mix until smooth and fluffy.

Step 11: Spread or pipe the strawberry frosting onto the cooled cookies.

Step 12: Garnish with crushed freeze-dried strawberries and fresh lemon zest before serving.

Storage and Reheating Tips

Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Separate layers with parchment paper to protect the frosting.

For the best flavor and texture, allow refrigerated cookies to come to room temperature before serving.

You can freeze unfrosted cookies for up to 2 months and frost them after thawing.