For the cookies:

1. Cream together butter, sugar, and lemon zest until light and fluffy—like clouds, but tastier.
2. Beat in the egg and vanilla extract. Your kitchen will smell like a bakery now.
3. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to wet ingredients, mixing until just combined. Don’t overmix—nobody likes a tough cookie.
4. Chill the dough for 30 minutes. Patience is a virtue, my friend.
5. Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls onto a parchment-lined baking sheet.
6. Bake for 10-12 minutes or until the edges are lightly golden. Cool completely before frosting.

For the strawberry buttercream:

1. Beat butter until creamy. A stand mixer makes this a breeze.
2. Add powdered sugar, strawberry powder, vanilla, salt, and 2 tablespoons of cream. Beat until smooth, adding more cream if needed.
3. Frost-cooled cookies. For flair, sprinkle with crushed freeze-dried strawberries or lemon zest.

Strawberry Buttercream Frosting

This frosting is the star of the show. The freeze-dried strawberries give it a vibrant pink color and intense flavor that’s not too sweet, not too tart—just right. You can find them at stores like Trader Joe’s or online. Fresh strawberries won’t work here—they’ll make your frosting runny. Trust me, I learned that the hard way. 🙄

Variations to Try

Once you’ve mastered the basics, get creative with these ideas:

• White Chocolate Chips: Add a handful to the dough for extra sweetness.
• Lemon Glaze: Skip frosting and drizzle with a lemon glaze (powdered sugar + lemon juice).
• Different Frostings: Try lemon buttercream or cream cheese frosting for a tangy twist.
• Sprinkles: Add colorful sprinkles for a fun, festive look. Because who doesn’t love sprinkles? 🎉