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.
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.
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.
- 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.
Small-batch Lemon Sugar Cookies With Strawberry Frosting
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
- 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!
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.