Description
Strawberry Lemonade Cookies with Frosting blend the bright zest of fresh lemon and juicy strawberries into soft, tender cookies topped with a creamy plant-based frosting. These flavorful cookies stay soft and chewy, perfect for any season or occasion. Made with simple ingredients and a natural plant-based frosting, they deliver a delightful balance of tangy and sweet in every bite.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plant-based butter (natural), softened
- 3/4 cup granulated sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract (natural)
- 1 cup fresh strawberries, finely chopped
- 1 tablespoon natural gelling agent
- Optional: 1/4 cup smoked turkey bacon, chopped
Strawberry Filling
- 1 cup fresh strawberries, finely chopped
- 1 teaspoon natural gelling agent
- 1 tablespoon granulated sugar
Frosting
- 1 cup powdered sugar (natural)
- 1/4 cup plant-based butter (natural), softened
- 1 tablespoon lemon juice
- 1/4 teaspoon cornstarch
Instructions
- Prepare the Strawberry Filling: Finely chop fresh strawberries. Cook them gently with a natural gelling agent and a touch of sugar over low heat until they form a luscious, jammy filling. Remove from heat and cool completely for spreading on the cookies.
- Mix the Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, baking soda, and salt to distribute leavening evenly.
- Cream the Wet Ingredients: Using a mixer or spoon, cream plant-based butter with granulated sugar until light and fluffy. Blend in apple cider vinegar, lemon zest, vanilla extract, and lemon juice until fully incorporated.
- Combine Wet and Dry: Gradually add dry ingredients to the wet mixture, mixing just until combined to maintain dough tenderness. Gently fold in the cooled strawberry filling to add juicy bursts in the dough. Fold in smoked turkey bacon if using.
- Form and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing cookies well apart. Bake at 350°F (175°C) for 10-12 minutes or until edges are lightly golden while centers remain soft.
- Make the Frosting: Mix powdered sugar, plant-based butter, lemon juice, and cornstarch until smooth and creamy. Adjust frosting consistency by adding more lemon juice or powdered sugar as needed for easy spreading.
- Frost and Chill: After cookies have cooled completely, spread a generous layer of frosting on top. Optionally, garnish with a fresh strawberry slice. Chill briefly to set the frosting before serving.
Notes
- Use room temperature ingredients for better mixing and a lighter cookie texture.
- Mix dough just until the flour disappears to avoid tough cookies.
- Cool cookies fully before frosting to prevent frosting from melting or sliding.
- Adjust frosting thickness by adding powdered sugar to thicken or lemon juice to thin.
- Store cookies in an airtight container at room temperature for up to 3 days to keep them soft.
- Freeze unfrosted cookies up to 1 month; thaw completely before frosting.
- Warm cookies gently before serving but avoid heating frosted cookies to preserve frosting texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: strawberry cookies, lemonade cookies, plant-based frosting, soft cookies, fruity dessert, strawberry lemonade dessert
