Strawberry Lemonade Cookies (Print Version)

# Ingredients:

→ Lemon Sugar Cookies

01 - 1/2 cup (113g) unsalted butter
02 - 1 cup (200g) granulated sugar
03 - Zest of 1 lemon
04 - 3 tablespoons (42g) vegetable oil
05 - 1 large egg plus 1 yolk, room temperature
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon vanilla extract
08 - 2 1/2 cups (300g) all-purpose flour
09 - 1 tablespoon (10g) cornstarch
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon baking soda
12 - 1/4 teaspoon salt

→ Strawberry Buttercream

13 - 1 1/2 cups (33g) freeze-dried strawberries
14 - 1 cup (226g) unsalted butter, room temperature
15 - 2 1/2 cups (300g) powdered sugar
16 - 1/4 cup heavy cream
17 - 1 tablespoon fresh lemon juice
18 - 1 teaspoon vanilla extract
19 - Pinch of salt

→ Decorating

20 - Additional freeze-dried strawberries
21 - Additional lemon zest

# Instructions:

01 - Melt butter. Mix with sugar and lemon zest, then add oil, eggs, lemon juice, and vanilla.
02 - Add dry ingredients to wet. Mix until combined. Chill 30 minutes.
03 - Scoop, roll into balls, and flatten slightly. Bake at 350°F for 12-13 minutes.
04 - Grind strawberries. Beat butter, then mix with strawberries, sugar, cream, and flavorings.
05 - Frost cooled cookies with swirled buttercream. Top with crushed strawberries and zest.

# Notes:

01 - Uses freeze-dried strawberries
02 - Requires chilling time
03 - Best frosted day of serving

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