A sugar cookie with fresh strawberries and lemon, topped with a simple lemon-strawberry icing. Simple and pretty for spring
Keyword: cookies with fresh fruit, lemon strawberry cookies, spring cookie recipes, strawberry lemon cookies
Author: Katie Shaw
For the chopped strawberry mixture
For the cookies
1 3/4cupall-purpose flour
1/2cupshortening or unsalted butter
2tablespoonsstrawberry flavored gelatin powder
1large egg at room temperature
To make the icing
1 1/2cupspowdered sugar
Make chopped strawberry mixture by combining strawberries, lemon, and 1 tablespoon sugar in small bowl and set aside.
Beat shortening, sugar, egg, lemon juice, and lemon zest until light and fluffy. Mix dry ingredients in a separate bowl and beat into to the butter and sugar mixture on low. Dough will seem very crumbly but do not add water .Strain strawberries from step one and add the berries, but not the strawberry liquid. The moisture in the berries will help the cookies come together. Cover and refrigerate dough for 30 minutes.
Preheat oven to 350 while the dough chills. Scoop out 1-2 tablespoons bake for 10-12 minutes depending on cookie size. Remove to wire rack to cool completely.
To make the icing, mix powdered sugar into reserved strawberry juice. Icing should be thick: spreadable but not pourable. Add more lemon juice or powdered sugar as needed. Test a cookie to make sure the glaze stays on before frosting the rest. Store at room temperate for 1 day or refrigerate for longer storage.
The strawberry juice will color the icing naturally!