1/2 cup (113g) unsalted butter

1 cup (200g) granulated sugar

Zest of 1 lemon

3 tbsp (42g) vegetable or canola oil

1 large egg + 1 large yolk, room temperature

2 tbsp fresh lemon juice

1 tsp vanilla extract

2 1/2 cups (300g) all-purpose flour

1 tbsp (10g) cornstarch

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cups (33g) freeze-dried strawberries

1 cup (226g) unsalted butter, room temperature

2 1/2 cups (300g) powdered sugar

1/4 cup (60mL) heavy cream

1 tbsp fresh lemon juice

1 tsp vanilla extract

Pinch of salt

Freeze-dried strawberries (for garnish)

Lemon zest (for garnish)

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, rub lemon zest into granulated sugar until fragrant.
Cream butter with lemon sugar until light and fluffy. Mix in oil, egg, yolk, lemon juice, and vanilla until smooth.
In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Gradually add to wet mixture and mix until just combined.
Scoop dough into balls (about 1 1/2 tbsp each) and place on prepared sheets. Bake 9–11 minutes until edges are set but centers are soft. Cool completely.
Pulse freeze-dried strawberries into a fine powder. Beat butter until creamy, then gradually mix in powdered sugar, strawberry powder, heavy cream, lemon juice, vanilla, and salt until fluffy.
Spread or pipe buttercream onto cooled cookies. Garnish with crushed freeze-dried strawberries and lemon zest.

No chilling required, but a short chill helps with shaping.

Freeze-dried strawberries give the best flavor and texture for buttercream.

Can make ahead by baking cookies and frosting before serving.

Swap lime for lemon for a strawberry-lime version.

Use gluten-free flour for a GF adaptation.