Small-batch Lemon Sugar Cookies With Strawberry Frosting
User Reviews
5
Small-batch Lemon Sugar Cookies With Strawberry Frosting
Description
The frosting begins by pureeing fresh hulled strawberries and cooking the puree with granulated sugar to reduce and concentrate the flavor. Once cooled, it is blended with softened unsalted butter, sifted powdered sugar, vanilla extract, and a pinch of salt to create a smooth, spreadable frosting. A piping bag and star tip are optional for decorative application.
The cookies themselves are made by creaming softened butter and sugar until light and fluffy, then incorporating egg white, vanilla, and lemon zest for bright citrus flavor. A dry mix of all-purpose flour, baking powder, and salt is added last. The dough is sticky and is dropped into powdered sugar before baking to create a slightly textured surface.
Measuring flour accurately by weight or spoon-and-sweep method ensures the right texture. The strawberry frosting can be made with just enough puree for the recipe to avoid runniness. Leftover puree can be repurposed for drinks.
Ingredients
Special Equipment
- Handheld electric mixer optional but helpful
- Microplane optional but helpful
- Piping bag optional
- Large open-star pastry tip optional
Homemade Strawberry Frosting
- 4 strawberry hulled, plus more if needed, medium
- 1 teaspoon granulated sugar 4g
- 4 tablespoons butter softened, unsalted, 2 oz
- 1 cup powdered sugar sifted, 120g
- 1/4 teaspoon vanilla extract
- Pinch salt
Lemon Sugar Cookies
- 3/4 cup all-purpose flour measured by weight or using the spoon and sweep method, 2 tablespoons (105g
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter softened, 76g
- 1/4 cup granulated sugar 2 tablespoons (75g
- 1 egg large, white
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon loosely packed, zest
- 1/3 cup powdered sugar
Instructions
Start Frosting
- Puree strawberries in a blender or food processor or using the chopper attachment of an immersion blender. Measure out 1/4 cup of puree and add to a small pot. Discard the rest.
- Add granulated sugar to the pot and bring to a simmer over medium heat. Cook, stirring frequently, until reduced to 1 1/2 to 2 tablespoons, 2 to 3 minutes. Remove from heat. Cool on the counter until completely cool to the touch while you make your cookies.
Lemon Sugar Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, cream together softened butter and sugar until light and fluffy. Add egg white and vanilla extract and beat until well-mixed.
- Add lemon zest and beat until mixed.
- Beat in flour mixture until mixed and a slightly sticky down forms.
- Place powdered sugar in a small bowl and drop heaping (about 1 1/2-ounce) spoonfuls of dough into the powdered sugar. Roll to coat and form the dough into a ball before transferring it to your prepared baking sheet. This should make 6 cookies.
- Use a glass or the palm of your hand to smash the dough to 1/2-inch thick.
- Bake for 9 to 12 minutes, just until the cookies look set and bottom edges are very slightly starting to turn golden. Do not overbake.
- Cool cookies on the baking sheet for 10 minutes before transferring to a cooling rack. Allow to cool completely before frosting.
Finish Strawberry Frosting
- Once your puree and cookies are cool, in a medium bowl, beat softened butter until light and fluffy. Add powdered sugar, 1 teaspoon of completely cooled puree, vanilla extract, and salt. Beat for 30 seconds.
- Add 2 more teaspoons of the puree, one at a time, beating well after each. After the final teaspoon, continue to beat until the frosting is light and fluffy. Discard remaining cooked puree.*
- Use a knife or piping bag fitted with an open-star tip to frost cookies. To make a rose shape, start piping at the center of the cookie and spiral outward. (If piping, don't go all the way to the edges of the cookies or you will run out of frosting before finishing). Serve and enjoy!
Notes
- If processing small amounts of strawberries is difficult, add a few more berries and then measure out the needed puree.
- Use precise flour measurement by weight or spoon-and-sweep method for best cookie texture.
- Do not add more strawberry puree than called for in frosting to avoid runny frosting; use food coloring to intensify color if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 330kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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