Description
Strawberry Lemonade Cookies bring summer’s sweetest memories right to your kitchen counter. Fresh strawberry pieces and zesty lemon combine in a tender cookie that tastes exactly like the classic refreshing drink.
Ingredients
Scale
Main Ingredients:
- 2 ¾ cups (340 g) all-purpose flour
- 1 cup (230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 1 cup (150 g) diced fresh strawberries
Supporting Ingredients:
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (6 g) lemon zest
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (60 g) powdered sugar
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Gather all ingredients and equipment. Position the oven rack in the middle position and preheat to precisely 350°F (175°C). Line two standard baking sheets with parchment paper.
- Combine 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Whisk thoroughly to distribute ingredients evenly.
- Cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture appears light and fluffy.
- Add 2 large eggs individually, mixing completely after each addition. Pour in 2 teaspoons vanilla extract, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest. Mix until fully incorporated.
- Gradually introduce the dry ingredient mixture into the wet ingredients. Stir carefully until just combined, stopping when no flour streaks remain.
- Fold 1 cup diced fresh strawberries into the dough gently. Use a silicone spatula to prevent crushing the fruit pieces.
- Scoop tablespoon-sized portions of dough. Roll each portion in ½ cup powdered sugar, ensuring complete coverage.
- Arrange cookie dough balls 2 inches apart on prepared baking sheets. Place in the preheated 350°F oven and bake for exactly 11-12 minutes.
- Remove cookies when edges are set and tops appear slightly cracked. Allow them to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- Chill the dough for at least 30 minutes to prevent spreading and ensure a soft, tender cookie texture.
- Zest the lemon before juicing to capture maximum citrus flavor and add brightness to the cookie.
- Roll cookies in powdered sugar just before baking to create a crackled, beautiful surface that looks professional.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and check that all other ingredients are gluten-free.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg