Strawberry Lemonade Cookies

Strawberry Lemonade Cookies are a bright, citrusy treat bursting with sweet strawberries and tangy lemon flavor. These soft, chewy cookies have a refreshing taste reminiscent of a summer glass of strawberry lemonade. Perfect for warm weather, parties, or whenever you need a fruity pick-me-up, these cookies are easy to make and absolutely delicious!

Why You’ll Love This Recipe

• Fresh and Fruity – A perfect balance of sweet strawberries and tart lemon.
• Soft and Chewy – These cookies stay moist and tender.
• Easy to Make – Simple ingredients with no fancy techniques.
• Great for Any Occasion – Perfect for summer picnics, bake sales, or afternoon snacks.
• Naturally Beautiful – A light pink hue with a dusting of sugar makes them visually stunning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Fresh lemon juice
• Lemon zest
• All-purpose flour
• Baking soda
• Salt
• Freeze-dried strawberries, crushed (or fresh strawberries, diced)
• Powdered sugar (for rolling, optional)

Directions

this recipe

1. Preheat Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars – In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients – Mix in the egg, vanilla extract, lemon juice, and lemon zest until fully combined.
4. Combine Dry Ingredients – In a separate bowl, whisk together flour, baking soda, and salt.
5. Mix Everything Together – Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in Strawberries – Gently fold in the crushed freeze-dried strawberries or fresh diced strawberries.
7. Scoop and Roll (Optional) – Scoop dough into tablespoon-sized balls. For a crinkle effect, roll them in powdered sugar before baking.
8. Bake – Place on the baking sheet and bake for 10-12 minutes, until the edges are set but the centers remain soft.
9. Cool and Enjoy – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: Makes about 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: About 30 minutes

Variations

• Gluten-Free Option – Use a 1:1 gluten-free flour blend.
• Extra Lemon Flavor – Add a teaspoon of lemon extract for a stronger citrus kick.
• White Chocolate Strawberry Cookies – Fold in white chocolate chips for added sweetness.
• Iced Version – Drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
• Strawberry Jam Center – Add a small dollop of strawberry jam in the center before baking.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing Dough: Freeze dough balls on a tray, then transfer to a ziplock bag and freeze for up to 3 months. Bake from frozen, adding 1-2 extra minutes.
• Reheating: Enjoy at room temperature or microwave for 5-10 seconds for a fresh taste.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Yes! Fresh strawberries work well, but they add more moisture, so the cookies may be slightly softer.

How do I make them more pink?

A few drops of food coloring can enhance the pink hue if using fresh strawberries.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Why did my cookies turn out flat?

If using fresh strawberries, pat them dry before adding to prevent excess moisture. Chilling the dough for 30 minutes also helps.

Can I make these cookies ahead of time?

Yes! The dough can be made and refrigerated for up to 48 hours before baking.

Can I use lemon cake mix instead of making dough from scratch?

Absolutely! Using a lemon cake mix makes an easy shortcut—just mix with butter, eggs, and strawberries.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to retain moisture.

Can I make these vegan?

Yes! Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and plant-based butter.

How do I get a crinkle effect?

Rolling the dough in powdered sugar before baking creates a beautiful crinkle look.

Can I add nuts?

Yes! Chopped almonds or pecans add a great crunch.

Conclusion

These Strawberry Lemonade Cookies are soft, chewy, and bursting with fruity flavor. With a perfect balance of sweetness and citrusy tang, they’re a refreshing treat for any occasion. Whether you enjoy them fresh from the oven or with a drizzle of glaze, they’ll quickly become a favorite. Try them today and brighten up your cookie jar with this fun, summery recipe!

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