Strawberry Lemonade Cookies (Printable)
Soft, tangy cookies combining fresh strawberries and zesty lemon for a refreshing summer treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 tablespoon lemon zest (from 1-2 lemons)
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1 cup diced fresh strawberries (blotted dry with paper towels)
12 - 1/2 cup white chocolate chips (optional)
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 1-2 tablespoons fresh lemon juice
# How to Prepare:
01 - Preheat your oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
05 - Gradually mix the dry ingredients into the wet mixture until just combined.
06 - Fold in the diced strawberries and white chocolate chips (if using), being careful not to overmix.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving 2 inches between each cookie.
08 - Bake for 11-13 minutes, or until edges are set and the centers still look slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10 - For the glaze, whisk powdered sugar and lemon juice until smooth; drizzle over cooled cookies. Let set before serving.
# Expert Advice:
01 -
- They taste like strawberry lemonade but in soft, chewy cookie form
- The glaze adds that perfect sweet-tart finish that makes people ask for seconds
02 -
- Really blot those strawberries dry with paper towels or you'll end up with sad, soggy cookies
- Underbaking slightly is the secret to keeping them soft for days
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent spreading too much
- Room temperature ingredients mix together more evenly and create better texture