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
Units
Scale
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.