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Strawberry Lemonade Cookies

Strawberry Lemonade Cookies

Strawberry Lemonade Cookies are a bright and refreshing treat that combines the sweet juiciness of fresh strawberries with the zesty brightness of lemon. These cookies have a soft, chewy center with slightly crisp edges, making them irresistibly delightful for any occasion. Simple to make with everyday ingredients and fresh produce, they offer a perfect balance of fruity sweetness and citrus zing that will brighten up your day.

  • Total Time: 40 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice

Fresh Produce

  • 1 cup fresh strawberries, finely chopped

Optional

  • Powdered sugar for dusting

Instructions

  1. Prepare Your Ingredients: Zest the lemons and juice them, then finely chop the fresh strawberries into small pieces to ensure even distribution and juicy bursts in each cookie.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt for even rising and balanced flavor.
  3. Cream Butter and Sugars: Using a mixer or whisk, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is fluffy and light.
  4. Add Egg, Vanilla, Lemon Zest, and Juice: Combine the egg, vanilla extract, lemon zest, and lemon juice with the creamed butter and sugars to brighten and flavor the dough.
  5. Fold in Dry Ingredients and Strawberries: Gradually stir the flour mixture into the wet ingredients until just combined, then gently fold in the chopped strawberries, taking care not to overmix.
  6. Chill the Dough: Refrigerate the dough for at least 30 minutes to firm it up and prevent the cookies from spreading too much during baking.
  7. Bake the Cookies: Preheat the oven to 350°F (175°C). Scoop the dough onto a lined baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
  8. Cool and Optional Dusting: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired for an elegant finish.

Notes

  • Use fresh lemons for the best citrus brightness.
  • Do not overmix to maintain soft, tender cookies.
  • Chop strawberries finely to distribute flavor evenly and avoid soggy dough.
  • Chill dough to control spreading and enhance flavor.
  • Adjust baking time: less for softer cookies, more for crispier edges.
  • For gluten-free option, substitute all-purpose flour with almond flour or a gluten-free baking mix.
  • For vegan adaptation, use coconut oil instead of butter and a flaxseed egg instead of a chicken egg.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 25mg

Keywords: strawberry cookies, lemonade cookies, lemon strawberry dessert, chewy cookies, summer cookies