I come from a family that likes to be creative in the kitchen. I enjoy dreaming up new recipes, as well as putting a spin on old favorites.
One flavor combination that reminds me of spring and summer is lemon and strawberry. My favorite way of enjoying the taste of these two fruits together is by having a cool glass of strawberry lemonade on a hot day. It seemed a worthy effort to try to make a cookie that mimics that taste; this recipe is the result. Since I prefer to use natural flavorings over artificial ones, I have incorporated lemon juice and strawberry juice into this recipe. Not only does this make the cookies and icing taste better, it ends up making them better for you to indulge in eating. I hope you enjoy them!
|Prep time||Cook time||Ready in||Yields|
2 hours 15 min
2 hours 25 min
2 dozen cookies
For the cookies:
- 1/2 cup salted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1/6 cup lemon juice, (average amount in a medium-sized lemon)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon lemon peel
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For the icing:
- 4 medium strawberries
- 1 teaspoon water
- 1 cup powdered sugar
- Cream butter, granulated sugar, and powdered sugar together in a bowl.
- Add the egg, lemon juice, and vanilla to the butter-sugar mixture and combine well.
- In a separate bowl, stir together the flour, salt, baking powder, and lemon peel.
- Add the flour mixture to the ingredients in the first bowl one half-cup at a time, stirring the flour in thoroughly before adding more.
- Chill the dough in the refrigerator at least 2 hours before baking. (Overnight is optimal, however.) Prepare the icing (step 6) while waiting for the dough to chill.
- For the icing: While the cookie dough is in the refrigerator, puree the strawberries in a blender with the teaspoon of water (the "pulse" setting works best for this). Push the puree through a fine mesh strainer to remove the seeds and most of the pulp. You should be left with about 3 tablespoons of thick juice. Add 2 tablespoons of this juice to the cup of powdered sugar and stir until you have a moderately thin icing (see photo).
- Preheat the oven to 375°F. Roll the chilled cookie dough into 1-inch balls. Place the cookie dough balls on a parchment-lined (or lightly greased) baking sheet about 2 inches apart. Press down each cookie with the bottom of a drinking glass that has been dipped in granulated sugar.
- Bake the cookies for 10 minutes, until lightly browned on the bottom (see notes). Remove the cookies from the baking sheet about 1 minute after they come out of the oven. Allow the cookies to cool completely on a wire rack before applying the icing. Frost the cookies with a thin layer of the icing and allow the icing to set for at least 10 minutes before serving.
- The dough should be sticky but pliable once all of the flour has been added. If it is too gooey (which can happen on humid days), then add one tablespoon of flour at a time until the dough is the right consistency.
- These cookies should not brown much when cooking, so if you have noticeable browning around the edges, they may be overcooked. Dough that has been refrigerated for more than eight hours may need 12 to 13 minutes to bake.
- If you live in a dry climate, you may need to add an extra teaspoon of juice to the icing to make it thin enough.