Strawberry and Lemonade Honey Bun Cookies are soft, buttery cookies with a swirl of tangy lemon and sweet strawberry flavor. Inspired by the classic honey bun, these cookies are topped with a light glaze, making them perfect for springtime treats, picnics, or any occasion that calls for a burst of fruity sweetness.
Why You’ll Love This Recipe
- Unique Flavor Combination: Combines the sweetness of strawberries with the zesty brightness of lemonade.
- Soft and Tender Texture: The honey bun-inspired dough makes these cookies melt in your mouth.
- Fun and Festive: Perfect for parties, holidays, or afternoon tea.
- Easy to Make: Straightforward steps and pantry-friendly ingredients.
- Customizable: Add your favorite mix-ins or adjust the glaze to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Honey
- Lemon zest
- Fresh or freeze-dried strawberries, finely chopped
For the Glaze:
- Powdered sugar
- Lemon juice
- Milk or cream
- Optional: pink food coloring for a strawberry hue
Directions
Make the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in eggs one at a time, followed by vanilla extract, honey, and lemon zest.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Strawberries: Gently fold in the finely chopped strawberries, ensuring even distribution.
- Shape and Bake: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Glaze:
- Mix Ingredients: In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust consistency by adding more milk for a thinner glaze or more sugar for a thicker one. Add food coloring if desired.
- Glaze the Cookies: Drizzle or spread the glaze over the cooled cookies. Allow the glaze to set before serving.
Servings and Timing
- Servings: Makes approximately 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Total Time: 40 minutes
Variations
- Berry Medley: Add blueberries or raspberries for a mixed berry twist.
- Nutty Crunch: Fold in chopped almonds or walnuts for added texture.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Chocolate Drizzle: Top with melted white or dark chocolate instead of glaze.
- Tropical Flavor: Add shredded coconut or a splash of coconut extract to the dough.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage (up to 1 week).
- Freezing: Freeze unglazed cookies in an airtight container for up to 3 months. Thaw at room temperature before glazing.
- Reheating: Serve at room temperature or warm in the microwave for 5-10 seconds.
FAQs
Can I use frozen strawberries?
Yes, but thaw and pat them dry thoroughly to prevent excess moisture in the dough.
Can I make the dough ahead of time?
Absolutely! Chill the dough in the refrigerator for up to 24 hours before baking.
What’s the best way to zest a lemon?
Use a microplane or fine grater to remove the yellow zest, avoiding the bitter white pith underneath.
Can I skip the glaze?
Yes, the cookies are delicious on their own or with a dusting of powdered sugar.
How do I prevent my cookies from spreading too much?
Chill the dough for 15-20 minutes before baking to help the cookies hold their shape.
Can I use a different fruit?
Yes, diced peaches, cherries, or even citrus segments can work beautifully in this recipe.
How do I make the glaze thicker?
Add more powdered sugar until the desired consistency is achieved.
Can I double this recipe?
Yes, simply double all the ingredients, but bake in batches to avoid overcrowding the oven.
Can I make these cookies vegan?
Yes, use plant-based butter, a flax egg, and non-dairy milk for a vegan version.
What’s the best way to store glazed cookies?
Store them in a single layer or with parchment paper between layers to prevent sticking.
Conclusion
Strawberry and Lemonade Honey Bun Cookies are a delightful fusion of sweet and tangy flavors that will brighten up any dessert table. With their tender texture, vibrant taste, and beautiful glaze, these cookies are perfect for special occasions or everyday indulgence. Customize them to your liking and enjoy every bite of these fruity, zesty treats!
Print
Strawberry and Lemonade Honey Bun Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baked
- Cuisine: American
Description
These Strawberry and Lemonade Honey Bun Cookies are a delightful twist on classic honey buns, combining the tangy sweetness of lemonade with the fruity brightness of strawberries. Soft, chewy, and drizzled with a honey glaze, they’re perfect for summer treats or anytime you want a burst of sunshine in cookie form.
Ingredients
For the cookies:
- 1 cup (230 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 3/4 cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 g) diced fresh strawberries
For the lemonade glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1–2 teaspoons milk (optional, for consistency)
For garnish (optional):
- Extra diced strawberries
- Lemon zest
Instructions
Step 1: Prepare the cookie dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries.
Step 2: Bake the cookies
- Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the lemonade glaze
- In a small bowl, whisk together the powdered sugar, lemon juice, and honey until smooth. If the glaze is too thick, add milk 1 teaspoon at a time until it reaches your desired consistency.
Step 4: Glaze the cookies
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
- Garnish with extra diced strawberries and lemon zest if desired. Allow the glaze to set before serving.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. Refrigerate if using fresh strawberries for longer storage.
- Substitutions: Use freeze-dried strawberries instead of fresh ones to avoid extra moisture in the dough.
- Customizations: Add white chocolate chips or a pinch of cinnamon for additional flavor.