DisclaimerTerms Of UseGDPR PolicyCookie Policy

My Saved Recipe

Strawberry Lemonade Cookies Refreshing Sweet Treat

by
To make these delightful Strawberry Lemonade Cookies, you will need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 egg - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup finely chopped fresh strawberries - 1/2 cup powdered sugar (for dusting) You can swap unsalted butter for coconut oil for a dairy-free option. Granulated sugar can be replaced with brown sugar if you want a richer flavor. If you need a vegan version, use flaxseed meal mixed with water instead of the egg. For the lemons, bottled lemon juice works, but fresh juice is best for taste. Fresh strawberries and lemons bring bright flavors to these cookies. Strawberries add sweetness and moisture, making the cookies soft. They also provide a lovely red color. Fresh lemons give a zesty kick that balances the sweetness. The zest carries essential oils, enhancing the lemon flavor. Using fresh ingredients makes your cookies taste better and more vibrant. Start by preheating your oven to 350°F (175°C). This temperature is key for baking. Line a baking sheet with parchment paper. This helps the cookies not stick. You can use multiple sheets if you want to bake more at once. In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Mix until it looks light and fluffy. Then, add in 1 egg, 2 tablespoons of fresh lemon juice, and 1 tablespoon of lemon zest. Stir well to combine. In a different bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir until just combined. Gently fold in 1 cup of finely chopped fresh strawberries. This step is fun and colorful. The strawberries will add a refreshing taste. Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart. Bake the cookies for 12-15 minutes. Look for edges that are lightly golden. This shows they are ready. Once done, remove them from the oven and let them cool on the sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely. For an extra sweet touch, dust the cookies with powdered sugar. For the full recipe, check the earlier section. To get cookies that are soft and chewy, focus on your mixing. Cream the butter and sugar well. This step adds air and helps your cookies rise. Do not overmix after adding flour. Mix until just combined for the best texture. If your cookies spread too much while baking, try chilling the dough. Once you mix the dough, refrigerate it for 30 minutes. This helps the butter firm up. Also, ensure you measure your flour correctly. Too little flour can lead to flat cookies. Lemon zest gives a bright taste to your cookies. Use a microplane to get fine zest from fresh lemons. Just be careful not to get any white pith, as it can be bitter. Adding zest brightens the flavor and makes your cookies stand out. For a full flavor experience, don’t skip this step while making your Strawberry Lemonade Cookies. {{image_2}} You can add chocolate chips to your cookies for a rich twist. Mix in 1 cup of semi-sweet chocolate chips after folding in the strawberries. The chocolate adds depth to the sweet and tangy flavor. The cookies become even more delicious, blending fruity and chocolatey notes. Try adding herbs like basil or mint for a fresh flavor. Use 1 tablespoon of finely chopped herbs mixed into the dough. Basil pairs well with strawberries, giving a sweet and savory profile. Mint adds a cooling touch, making the cookies refreshing. For a gluten-free version, swap all-purpose flour with almond flour or a gluten-free blend. Ensure your baking soda is gluten-free too. For a vegan option, replace the egg with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. Use vegan butter instead of regular butter. These swaps keep the cookies tasty and inclusive. For more details, check the Full Recipe. To keep your strawberry lemonade cookies fresh, store them in an airtight container. This helps prevent moisture loss and keeps them soft. You can add a slice of bread in the container. This slice absorbs excess moisture, keeping the cookies from getting hard. Keep the container at room temperature, away from sunlight. You can freeze these cookies for later enjoyment. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies to a freezer-safe bag. This helps keep them from sticking together. Make sure to label the bag with the date. You can freeze them for up to three months. When stored properly, these cookies last about one week at room temperature. If you freeze them, they last much longer. Just remember to thaw them at room temperature for a few hours before serving. They will taste just as good as fresh-baked cookies. Enjoy these sweet treats any time! You can make these cookies ahead of time by preparing the dough. After mixing, wrap the dough tightly in plastic wrap. Then, place it in the fridge for up to three days. When you are ready to bake, scoop and bake as instructed in the Full Recipe. This way, you enjoy fresh cookies anytime! If you don't have fresh strawberries, you can use frozen strawberries. Thaw them first and drain any excess juice. Chop them finely before adding to the dough. Dried strawberries also work but will change the cookie's texture. Keep in mind, fresh berries give the best flavor! Yes, you can add icing to these cookies. A simple lemon glaze works great. Just mix powdered sugar with lemon juice until smooth. Drizzle it over cooled cookies for a sweet touch. You can also use a cream cheese frosting for a richer flavor. In this blog post, we explored key ingredients for delicious strawberry lemonade cookies. We discussed how fresh strawberries and lemons enhance flavor. I shared step-by-step instructions to help you bake perfectly every time. Remember to use my tips for the right cookie texture and avoiding spreading. I also offered fun variations and smart storage info to keep your cookies fresh. Enjoy your baking adventure! These cookies will surely impress your friends and family.
Save It Jump to Recipe

Craving a sweet and tangy treat? You’re in for a delight! My Strawberry Lemonade Cookies blend juicy strawberries and zesty lemons into a refreshing dessert. These cookies are ideal for summer picnics, family gatherings, or any day you want a bright flavor boost. Stick around as I guide you through easy steps, tips for perfecting the texture, and fun variations to make these cookies your own!

Ingredients

Detailed list of ingredients

To make these delightful Strawberry Lemonade Cookies, you will need:

– 1 cup unsalted butter, softened

– 1 cup granulated sugar

– 1 egg

– 2 tablespoons fresh lemon juice

– 1 tablespoon lemon zest

– 2 cups all-purpose flour

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 cup finely chopped fresh strawberries

– 1/2 cup powdered sugar (for dusting)

Ingredient substitutes (if applicable)

You can swap unsalted butter for coconut oil for a dairy-free option. Granulated sugar can be replaced with brown sugar if you want a richer flavor. If you need a vegan version, use flaxseed meal mixed with water instead of the egg. For the lemons, bottled lemon juice works, but fresh juice is best for taste.

Importance of fresh strawberries and lemons

Fresh strawberries and lemons bring bright flavors to these cookies. Strawberries add sweetness and moisture, making the cookies soft. They also provide a lovely red color. Fresh lemons give a zesty kick that balances the sweetness. The zest carries essential oils, enhancing the lemon flavor. Using fresh ingredients makes your cookies taste better and more vibrant.

Step-by-Step Instructions

Prepping your oven and baking sheets

Start by preheating your oven to 350°F (175°C). This temperature is key for baking. Line a baking sheet with parchment paper. This helps the cookies not stick. You can use multiple sheets if you want to bake more at once.

Mixing the cookie dough

In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Mix until it looks light and fluffy. Then, add in 1 egg, 2 tablespoons of fresh lemon juice, and 1 tablespoon of lemon zest. Stir well to combine. In a different bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir until just combined. Gently fold in 1 cup of finely chopped fresh strawberries. This step is fun and colorful. The strawberries will add a refreshing taste.

Baking time and signs of doneness

Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart. Bake the cookies for 12-15 minutes. Look for edges that are lightly golden. This shows they are ready. Once done, remove them from the oven and let them cool on the sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely. For an extra sweet touch, dust the cookies with powdered sugar. For the full recipe, check the earlier section.

Tips & Tricks

Achieving the perfect texture

To get cookies that are soft and chewy, focus on your mixing. Cream the butter and sugar well. This step adds air and helps your cookies rise. Do not overmix after adding flour. Mix until just combined for the best texture.

How to prevent cookies from spreading

If your cookies spread too much while baking, try chilling the dough. Once you mix the dough, refrigerate it for 30 minutes. This helps the butter firm up. Also, ensure you measure your flour correctly. Too little flour can lead to flat cookies.

Using lemon zest for enhanced flavor

Lemon zest gives a bright taste to your cookies. Use a microplane to get fine zest from fresh lemons. Just be careful not to get any white pith, as it can be bitter. Adding zest brightens the flavor and makes your cookies stand out. For a full flavor experience, don’t skip this step while making your Strawberry Lemonade Cookies.

Variations

Chocolate chip strawberry lemonade cookies

You can add chocolate chips to your cookies for a rich twist. Mix in 1 cup of semi-sweet chocolate chips after folding in the strawberries. The chocolate adds depth to the sweet and tangy flavor. The cookies become even more delicious, blending fruity and chocolatey notes.

Adding culinary herbs for a unique twist

Try adding herbs like basil or mint for a fresh flavor. Use 1 tablespoon of finely chopped herbs mixed into the dough. Basil pairs well with strawberries, giving a sweet and savory profile. Mint adds a cooling touch, making the cookies refreshing.

Gluten-free or vegan substitutions

For a gluten-free version, swap all-purpose flour with almond flour or a gluten-free blend. Ensure your baking soda is gluten-free too. For a vegan option, replace the egg with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. Use vegan butter instead of regular butter. These swaps keep the cookies tasty and inclusive.

For more details, check the Full Recipe.

Storage Info

Best ways to store cookies for freshness

To keep your strawberry lemonade cookies fresh, store them in an airtight container. This helps prevent moisture loss and keeps them soft. You can add a slice of bread in the container. This slice absorbs excess moisture, keeping the cookies from getting hard. Keep the container at room temperature, away from sunlight.

Freezing options and tips

You can freeze these cookies for later enjoyment. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies to a freezer-safe bag. This helps keep them from sticking together. Make sure to label the bag with the date. You can freeze them for up to three months.

Shelf life of Strawberry Lemonade Cookies

When stored properly, these cookies last about one week at room temperature. If you freeze them, they last much longer. Just remember to thaw them at room temperature for a few hours before serving. They will taste just as good as fresh-baked cookies. Enjoy these sweet treats any time!

FAQs

How can I make these cookies ahead of time?

You can make these cookies ahead of time by preparing the dough. After mixing, wrap the dough tightly in plastic wrap. Then, place it in the fridge for up to three days. When you are ready to bake, scoop and bake as instructed in the Full Recipe. This way, you enjoy fresh cookies anytime!

What can I use if I don’t have fresh strawberries?

If you don’t have fresh strawberries, you can use frozen strawberries. Thaw them first and drain any excess juice. Chop them finely before adding to the dough. Dried strawberries also work but will change the cookie’s texture. Keep in mind, fresh berries give the best flavor!

Can I add icing to these cookies?

Yes, you can add icing to these cookies. A simple lemon glaze works great. Just mix powdered sugar with lemon juice until smooth. Drizzle it over cooled cookies for a sweet touch. You can also use a cream cheese frosting for a richer flavor.

In this blog post, we explored key ingredients for delicious strawberry lemonade cookies. We discussed how fresh strawberries and lemons enhance flavor. I shared step-by-step instructions to help you bake perfectly every time.

Remember to use my tips for the right cookie texture and avoiding spreading. I also offered fun variations and smart storage info to keep your cookies fresh. Enjoy your baking adventure! These cookies will surely impress your friends and family.

To make these delightful Strawberry Lemonade Cookies, you will need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 egg - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup finely chopped fresh strawberries - 1/2 cup powdered sugar (for dusting) You can swap unsalted butter for coconut oil for a dairy-free option. Granulated sugar can be replaced with brown sugar if you want a richer flavor. If you need a vegan version, use flaxseed meal mixed with water instead of the egg. For the lemons, bottled lemon juice works, but fresh juice is best for taste. Fresh strawberries and lemons bring bright flavors to these cookies. Strawberries add sweetness and moisture, making the cookies soft. They also provide a lovely red color. Fresh lemons give a zesty kick that balances the sweetness. The zest carries essential oils, enhancing the lemon flavor. Using fresh ingredients makes your cookies taste better and more vibrant. Start by preheating your oven to 350°F (175°C). This temperature is key for baking. Line a baking sheet with parchment paper. This helps the cookies not stick. You can use multiple sheets if you want to bake more at once. In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Mix until it looks light and fluffy. Then, add in 1 egg, 2 tablespoons of fresh lemon juice, and 1 tablespoon of lemon zest. Stir well to combine. In a different bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet mix. Stir until just combined. Gently fold in 1 cup of finely chopped fresh strawberries. This step is fun and colorful. The strawberries will add a refreshing taste. Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart. Bake the cookies for 12-15 minutes. Look for edges that are lightly golden. This shows they are ready. Once done, remove them from the oven and let them cool on the sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely. For an extra sweet touch, dust the cookies with powdered sugar. For the full recipe, check the earlier section. To get cookies that are soft and chewy, focus on your mixing. Cream the butter and sugar well. This step adds air and helps your cookies rise. Do not overmix after adding flour. Mix until just combined for the best texture. If your cookies spread too much while baking, try chilling the dough. Once you mix the dough, refrigerate it for 30 minutes. This helps the butter firm up. Also, ensure you measure your flour correctly. Too little flour can lead to flat cookies. Lemon zest gives a bright taste to your cookies. Use a microplane to get fine zest from fresh lemons. Just be careful not to get any white pith, as it can be bitter. Adding zest brightens the flavor and makes your cookies stand out. For a full flavor experience, don’t skip this step while making your Strawberry Lemonade Cookies. {{image_2}} You can add chocolate chips to your cookies for a rich twist. Mix in 1 cup of semi-sweet chocolate chips after folding in the strawberries. The chocolate adds depth to the sweet and tangy flavor. The cookies become even more delicious, blending fruity and chocolatey notes. Try adding herbs like basil or mint for a fresh flavor. Use 1 tablespoon of finely chopped herbs mixed into the dough. Basil pairs well with strawberries, giving a sweet and savory profile. Mint adds a cooling touch, making the cookies refreshing. For a gluten-free version, swap all-purpose flour with almond flour or a gluten-free blend. Ensure your baking soda is gluten-free too. For a vegan option, replace the egg with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. Use vegan butter instead of regular butter. These swaps keep the cookies tasty and inclusive. For more details, check the Full Recipe. To keep your strawberry lemonade cookies fresh, store them in an airtight container. This helps prevent moisture loss and keeps them soft. You can add a slice of bread in the container. This slice absorbs excess moisture, keeping the cookies from getting hard. Keep the container at room temperature, away from sunlight. You can freeze these cookies for later enjoyment. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies to a freezer-safe bag. This helps keep them from sticking together. Make sure to label the bag with the date. You can freeze them for up to three months. When stored properly, these cookies last about one week at room temperature. If you freeze them, they last much longer. Just remember to thaw them at room temperature for a few hours before serving. They will taste just as good as fresh-baked cookies. Enjoy these sweet treats any time! You can make these cookies ahead of time by preparing the dough. After mixing, wrap the dough tightly in plastic wrap. Then, place it in the fridge for up to three days. When you are ready to bake, scoop and bake as instructed in the Full Recipe. This way, you enjoy fresh cookies anytime! If you don't have fresh strawberries, you can use frozen strawberries. Thaw them first and drain any excess juice. Chop them finely before adding to the dough. Dried strawberries also work but will change the cookie's texture. Keep in mind, fresh berries give the best flavor! Yes, you can add icing to these cookies. A simple lemon glaze works great. Just mix powdered sugar with lemon juice until smooth. Drizzle it over cooled cookies for a sweet touch. You can also use a cream cheese frosting for a richer flavor. In this blog post, we explored key ingredients for delicious strawberry lemonade cookies. We discussed how fresh strawberries and lemons enhance flavor. I shared step-by-step instructions to help you bake perfectly every time. Remember to use my tips for the right cookie texture and avoiding spreading. I also offered fun variations and smart storage info to keep your cookies fresh. Enjoy your baking adventure! These cookies will surely impress your friends and family.

Strawberry Lemonade Cookies

Indulge your sweet tooth with these delightful Strawberry Lemonade Cookies! Bursting with fresh strawberry flavor and a zesty lemon twist, these easy-to-make cookies are perfect for a bright dessert. Follow our simple recipe to whip up a batch in just 30-35 minutes. Treat yourself and your loved ones to this refreshing treat! Click through to explore the full recipe and add a sweet touch to your day!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 egg

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup finely chopped fresh strawberries

1/2 cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add in the egg, fresh lemon juice, and lemon zest, mixing well to combine.

        In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

            Gently fold in the finely chopped fresh strawberries, ensuring an even distribution throughout the dough.

              Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                  Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                    Once cool, dust the cookies with powdered sugar for an extra sweet touch.

                      Prep Time: 15 minutes | Total Time: 30-35 minutes | Servings: 24 cookies

                        - Presentation Tips: Arrange the cookies on a colorful platter and garnish with a few fresh strawberry slices and lemon wedges for an appealing visual touch.

                          Leave a Comment

                          Recipe Rating