Strawberry Lemonade Cookies Recipe
These Strawberry Lemonade Cookies are a bright and refreshing treat combining tangy lemon zest and juice with sweet, juicy strawberries. Soft, chewy, and bursting with vibrant flavors, they make the perfect spring or summer dessert to enjoy with a glass of lemonade or iced tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
Fruit
- 1 cup fresh strawberries, chopped
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt through the flour.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light and fluffy, which will create a tender cookie texture.
- Add Wet Flavor Ingredients: Beat in the egg, vanilla extract, lemon zest, and lemon juice until fully incorporated, adding moisture and bright citrus flavor to the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the gluten and keep cookies tender.
- Fold in Strawberries: Carefully fold the chopped fresh strawberries into the dough, distributing them evenly without crushing them.
- Form Cookies: Drop rounded tablespoons of dough about two inches apart onto the prepared baking sheets to allow room for spreading while baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cookies cool on the baking sheets for a few minutes, then transfer to cooling racks to cool completely.
Notes
- Use fresh ripe strawberries for the best flavor and texture.
- Do not overmix the dough once flour is added to avoid tough cookies.
- You can swap lemon juice with lime juice for a different citrus twist.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a softer cookie, slightly underbake and allow to cool on the baking sheet.
- If dough is too sticky, chill for 15-20 minutes before baking.
Keywords: Strawberry Lemonade Cookies, lemon cookies, strawberry cookies, spring dessert, summer cookies, soft cookies, fruity cookies
