Can I freeze Strawberry Lemonade Cut Out Cookie dough?

Yes. Wrap the dough tightly in plastic wrap and place it in an airtight freezer bag or container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before rolling, cutting, and baking.

How do I keep my Strawberry Lemonade Cut Out Cookie from spreading?

The key is to chill the rolled dough for at least 30 minutes before cutting the shapes. Also, avoid using melted butter and measure the flour accurately. Properly chilled dough helps the cookies retain crisp edges during baking

Can I make Strawberry Lemonade Cut Out Cookie without strawberry extract?

Yes. While strawberry extract boosts the berry flavor, you can still make delicious cookies using only freeze-dried strawberry powder. For a stronger natural strawberry taste, simply increase the amount of freeze-dried strawberries slightly.

What icing works best with Strawberry Lemonade Cut Out Cookie?

Royal icing is the most popular choice because it hardens beautifully for decorating while complementing the cookie's sturdy texture. A lemon-flavored royal icing or a simple lemon glaze pairs especially well with the strawberry and citrus flavors

Strawberry Lemonade Cut Out Cookie

Name: Strawberry Lemonade Cut Out Cookie
Prep time: 25 min
Cook time: 8 min
Total time: 1 h 3 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg; 1 1/2 teaspoons lemon extract; 1 1/2 teaspoons strawberry extract; 1 teaspoon salt; 1 teaspoon baking powder; 0.8 ounce (about 23 g) freeze-dried strawberries, finely crushed into powder; Zest of 1 medium lemon; 3 to 3 1/2 cups (360–420 g) all-purpose flour; 2 drops pink food coloring (optional)

Description

This Strawberry Lemonade Cut Out Cookie recipe combines buttery sugar cookie dough with freeze-dried strawberries, fresh lemon zest, and flavorful extracts for a bright, fruity twist on classic cut-out cookies. The dough rolls smoothly, holds intricate shapes during baking, and is perfect for decorating with royal icing or a simple lemon glaze.

Ingredients

Scale

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 1/2 teaspoons lemon extract
1 1/2 teaspoons strawberry extract
1 teaspoon salt
1 teaspoon baking powder
0.8 ounce (about 23 g) freeze-dried strawberries, finely crushed into powder
Zest of 1 medium lemon
3 to 3 1/2 cups (360–420 g) all-purpose flour
2 drops pink food coloring (optional)

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Instructions

Cream the softened butter and granulated sugar together until light and fluffy.
Add the egg, lemon extract, strawberry extract, salt, baking powder, freeze-dried strawberry powder, lemon zest, and optional food coloring. Mix until fully combined.
Gradually add the flour, one cup at a time, mixing until a soft, non-sticky dough forms. Add the remaining flour only if needed.
Roll the dough between two sheets of parchment paper to about 1/4-inch thickness.
Refrigerate the rolled dough for at least 30 minutes until firm.
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Cut the chilled dough into desired shapes using cookie cutters and place them on the prepared baking sheets.
Bake for 7–9 minutes, until the tops appear matte without noticeable browning.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Cool completely before decorating with lemon royal icing or your favorite cookie icing.

Notes

Always chill the dough before cutting to prevent spreading.
Freeze-dried strawberries provide concentrated flavor without adding excess moisture.
Do not overbake; remove the cookies once the tops lose their shine.
For stronger lemon flavor, add extra zest instead of more extract.
The dough can be refrigerated for up to 3 days before baking.
Freeze the dough for up to 3 months in an airtight container.
Store baked cookies in an airtight container for up to 1 week.
Decorate only after the cookies have completely cooled.

Prep Time: 25 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165 kcal
Sugar: 9 g
Sodium: 105 mg
Fat: 7 g
Saturated Fat: 4.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 25 mg