Description
These strawberry lemonade cookies dance with zesty lemon and sweet strawberry flavor, creating a perfect summer treat that brings sunshine right to your taste buds. Perfectly balanced between tart and sweet, these cookies deliver a refreshing twist your friends and family will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 1 egg
Supporting Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 0.5 cup freeze-dried strawberries
Finishing Ingredients:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon strawberry puree
Instructions
- Combine 2 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a medium bowl. Whisk thoroughly to distribute ingredients evenly.
- Cream ¾ cup softened butter with 1 cup granulated sugar using a mixer until the mixture becomes light and airy.
- Add 1 egg, 1 tsp vanilla extract, 1 tbsp lemon zest, and 2 tbsp fresh lemon juice to the butter mixture. Blend until smooth and integrated.
- Slowly incorporate the dry ingredients into the wet ingredients. Mix gently until just combined to prevent overmixing.
- Crush ½ cup freeze-dried strawberries and fold them into the dough, distributing evenly throughout.
- Heat your oven to 350°F. Line two baking sheets with parchment paper.
- Roll the dough into 1-inch balls, spacing them 2 inches apart on the prepared sheets.
- Bake for 10-12 minutes until the cookie edges turn a soft golden color.
- Remove from oven and allow cookies to cool completely on the baking sheets.
- Whisk 1 cup powdered sugar with 2 tbsp lemon juice and 1 tbsp strawberry puree to create the glaze.
- Drizzle the glaze over your cooled cookies, letting it set for a few minutes before serving.
Notes
- Use room temperature ingredients to ensure smooth, even mixing of the dough.
- Crush freeze-dried strawberries finely to distribute flavor evenly without large chunks.
- Chill the dough for 30 minutes before baking to prevent spreading and maintain cookie shape.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and check that all other ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 144 kcal
- Sugar: 12 g
- Sodium: 89 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg