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You are here: Home / Recipes / Small-batch Lemon Sugar Cookies With Strawberry Frosting

Small-batch Lemon Sugar Cookies With Strawberry Frosting

04/24/19 | Cookies, Desserts, Recipes, Small-batch Dessert

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These Small-batch Lemon Sugar Cookies With Strawberry Frosting have a smooth and subtle lemon flavor and are topped with sweet and tangy homemade strawberry frosting. 

Overhead photo of Lemon Cookies With Strawberry Frosting on parchment paper.

Remember that Small-batch Strawberry Frosting I posted a couple of weeks ago? Well, when I was shooting it, I needed a cookie to smother it over for the post photos, so I threw together some lemon sugar cookies to be my frosting models.

Long story short, I ended up liking those cookies so much that I couldn’t not give them their own post. So here we go: Lemon Sugar Cookies With Strawberry Frosting.

Picture of Lemon Cookies With Strawberry Frosting with a bite out of it on a white plate.

A Small-Batch of Lemon Sugar Cookies

These cute little cookies are my super simple Small-batch Frosted Sugar Cookies with a bit of lemon zest baked in, which gives them a bright (but not overwhelming), citrusy flavor.

They’re soft and a little bit cakey, with a texture that almost melts in your mouth. When paired with the tangy strawberry buttercream layered on top, they’re *divine*.

The recipe will make six good-sized cookies. If that’s too few, you can double the recipe. If it’s too many, these cookies freeze well. Just freeze them on a plate for 20 minutes or until the frosting is frozen solid and transfer to an airtight container or freezer bag.

Close up photo of Lemon Cookies With Strawberry Frosting on parchment paper.

More Small-batch Cookie Recipes

  • Small-batch Chocolate Chip Cookies
  • Small-batch Peanut Butter Cookies
  • Small-batch Sugar Cookies
  • Small-batch Peanut Butter Oatmeal Cookies

Recipe Notes

  • This recipe makes *exactly* enough frosting to frost the cookies as shown. Don’t make your roses too large or you won’t have enough frosting for all the cookies.
  • Like lemon but not strawberries? Use my small-batch Vanilla Frosting or Cream Cheese Frosting, and add a little extra lemon zest in with it.
  • For more strawberry recipes, try Strawberry Milk, Strawberry Shortcake Sundaes, and Strawberry Sauce.
Lemon Cookies With Strawberry Frosting

Small-batch Lemon Sugar Cookies With Strawberry Frosting

These Small-batch Lemon Sugar Cookies With Strawberry Frosting have a smooth and subtle lemon flavor and are topped with sweet and tangy homemade strawberry frosting.
5 from 6 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Cooling Time: 25 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings (Hover or Click to Change Yield): 6 cookies
Calories: 330kcal
Author: Tracy

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 medium strawberries hulled, plus more if needed*
  • 1 teaspoon (4g) granulated sugar
  • 4 tablespoons (2oz) unsalted butter softened
  • 1 cup (120g) powdered sugar sifted
  • 1/4 teaspoon vanilla extract
  • Pinch salt

Lemon Sugar Cookies

  • 3/4 cup + 2 tablespoons (105g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (76g) unsalted butter softened
  • 1/4 cup + 2 tablespoons (75g) granulated sugar
  • 1 large egg white
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest loosely packed
  • 1/3 cup (40g) 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 your blender/food processor is struggling to process this small amount of strawberries, you can add a couple more berries until there is enough volume for the machine to process. Once the strawberries are pureed, measure out the amount needed for the recipe, and you can use the leftover puree in lemonade or discard.
*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
*Do not add more cooked puree to the frosting than the recipe calls for as this can make your frosting runny. If the frosting is not as pink as you would like, add a couple of drops of food coloring instead.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 10 comments

« Small-batch Strawberry Frosting Made With Fresh Strawberries
Quicker Dulce De Leche »

Comments

  1. Mia says

    September 15, 2024 at 12:15 pm

    5 stars
    Just made these yesterday and they were so good everyone loved them, will be making again

    Reply
  2. Alex says

    February 27, 2022 at 7:42 am

    Saying these were heavenly is an understatement. Will be making again and again and again…

    Reply
    • Tracy says

      February 27, 2022 at 4:16 pm

      Love to hear it, Alex!!!

      Reply
  3. Jane says

    July 8, 2021 at 4:57 pm

    Can I add lemon juice (1tablespoon)with the zest.

    Reply
    • Tracy says

      July 8, 2021 at 5:23 pm

      I wouldn’t. A tablespoon will probably add too much liquid to this dough. If you want more lemon flavor, I’d double the zest. Hope that helps!

      Reply
  4. lena says

    April 2, 2021 at 9:19 pm

    I made these today and they turned out wonderfully. Thank you for this recipe!

    Reply
    • Tracy says

      April 6, 2021 at 2:16 pm

      Thanks, Lena!! I’m so happy to hear it!

      Reply
  5. Arfa says

    June 26, 2020 at 1:56 pm

    If I double this recipe can I use one whole egg instead of 2 egg whites?

    Reply
    • Tracy says

      June 26, 2020 at 4:15 pm

      Hi, Arfa, that should work just fine.

      Reply
  6. Sherry says

    June 20, 2020 at 3:35 pm

    5 stars
    Awesome!

    Reply
5 from 6 votes (4 ratings without comment)

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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