Craving a dessert that perfectly balances sweetness and tanginess? Look no further than Strawberry Lemonade Cookies. These delightful treats combine the summery flavors of juicy strawberries and zesty lemons in a soft, chewy cookie that’s as irresistible as it is refreshing.
Whether you’re hosting a garden party, packing treats for a picnic, or simply indulging in a sweet craving, these cookies are an excellent choice. The burst of citrusy lemon pairs beautifully with the fruity sweetness of strawberries, creating a flavor combination that will make your taste buds sing.
This recipe is straightforward and fun to make, requiring only a handful of pantry staples and fresh ingredients. With their vibrant flavors and soft texture, Strawberry Lemonade Cookies are guaranteed to become a favorite in your home.
Why You Will Love Making This Recipe
There’s a lot to love about Strawberry Lemonade Cookies:
- Unique Flavor Combination: These cookies combine the tangy freshness of lemons with the natural sweetness of strawberries, offering a unique and irresistible flavor profile.
- Perfect for Any Occasion: Whether it’s a summer gathering, a bake sale, or a cozy evening at home, these cookies are always a hit.
- Easy to Make: This recipe doesn’t require any fancy equipment or complicated techniques, making it perfect for both beginner and experienced bakers.
- Vibrant Appearance: The pink and yellow hues from the strawberry and lemon make these cookies visually stunning.
- Refreshing Taste: The balance of sweet and tart flavors is refreshing and not overly heavy, making them an excellent dessert choice for warm days.
Baking these cookies is not only enjoyable but also rewarding. You’ll create a dessert that’s sure to brighten anyone’s day with its cheerful flavors and colors.
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup freeze-dried strawberries, crushed
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp strawberry puree
Equipment Used
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Zester
Directions & Instructions
- Prepare the Dough:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Mix Wet Ingredients:
In a large bowl, beat softened butter and sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until well combined. - Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed freeze-dried strawberries. - Shape and Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely. - Glaze the Cookies:
In a small bowl, whisk together powdered sugar, lemon juice, and strawberry puree. Drizzle the glaze over the cooled cookies and let it set before serving.
Nutritional Information
Per Cookie:
- Calories: 150
- Protein: 2g
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 0.5g
These cookies are a light and refreshing treat, perfect for satisfying your sweet tooth without being overly indulgent.
Prep Time and Cook Time
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Variations
- Add White Chocolate Chips: Enhance the sweetness by folding in ½ cup of white chocolate chips.
- Use Lime Instead of Lemon: For a fun twist, substitute lime juice and zest for the lemon.
- Fresh Strawberries: Use diced fresh strawberries for a more natural texture, though this may slightly alter the cookie’s structure.
Frequently Asked Questions
1. Can I use fresh strawberries instead of freeze-dried?
Yes, but fresh strawberries contain more moisture, so the texture of the cookies may be softer. Reduce the lemon juice slightly to compensate.
2. How should I store these cookies?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
3. Can I freeze the dough?
Absolutely! Roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake directly from frozen, adding 2-3 minutes to the baking time.
Pro Tips By Elisa
- Use Room Temperature Ingredients: Ensure the butter, egg, and lemon juice are at room temperature for a smoother dough.
- Glaze Consistency: Adjust the thickness of the glaze by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.
- Freeze-Dried Strawberries: Crush the strawberries finely for an even distribution of flavor throughout the cookies.
Serving Suggestions
Pair these Strawberry Lemonade Cookies with a cold glass of lemonade or iced tea for a refreshing summer treat. They also make a delightful addition to dessert platters or gift baskets.
Strawberry Lemonade Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Zester
Ingredients
- For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup freeze-dried strawberries crushed
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp strawberry puree
Instructions
- Prepare the Dough:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients:
- In a large bowl, beat softened butter and sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until well combined.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed freeze-dried strawberries.
- Shape and Bake:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely.
- Glaze the Cookies:
- In a small bowl, whisk together powdered sugar, lemon juice, and strawberry puree. Drizzle the glaze over the cooled cookies and let it set before serving.