Ingredients
Equipment
Method
For the Cookies
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the lemon zest and vanilla extract until just combined.
- In a separate small bowl, whisk together the all-purpose flour, salt, and freeze-dried strawberry powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days) to firm up. This prevents spreading.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove one disk of dough from the refrigerator. Roll dough into 1-inch balls and place them about 1.5 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be pale. (Baking time may vary depending on your oven).
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the second disk of dough.
For the Strawberry Lemonade Glaze
- While cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and freeze-dried strawberry powder until smooth.
- Add milk or water one tablespoon at a time until the glaze reaches a pourable, but still thick, consistency.
For the Lemonade Powder Coating
- In another small bowl, whisk together the powdered sugar, freeze-dried lemon powder (or lemonade mix), and a pinch of salt until well combined.
Assemble the Cookies
- Once cookies are completely cool, gently dip the top of each cookie into the strawberry lemonade glaze, allowing excess to drip off.
- Immediately after glazing, gently dip the glazed side of each cookie into the lemonade powder coating, ensuring an even layer.
- Place cookies back on the wire rack to allow the glaze to set, about 30-60 minutes.
Notes
For best results, use a food processor or a blender to grind freeze-dried strawberries and lemons into a fine powder. This intensifies the flavor and color.
Store cookies in an airtight container at room temperature for up to 5 days.
Don't skip the dough chilling step! It helps prevent the cookies from spreading too much and keeps them tender. If the dough is too soft to roll, chill it for an additional 15-30 minutes.
For a more intense lemon flavor, you can add an additional 1/4 teaspoon of lemon extract to the cookie dough.
Store cookies in an airtight container at room temperature for up to 5 days.
Don't skip the dough chilling step! It helps prevent the cookies from spreading too much and keeps them tender. If the dough is too soft to roll, chill it for an additional 15-30 minutes.
For a more intense lemon flavor, you can add an additional 1/4 teaspoon of lemon extract to the cookie dough.