Strawberry Lemonade Cookies are a refreshing, sweet treat that combines the bright, zesty flavor of lemon with the sweetness of strawberries. These cookies are soft, chewy, and packed with fruity goodness. The tangy lemon pairs perfectly with the sweet strawberry, making these cookies a perfect summer treat or anytime you need a burst of fresh, fruity flavor!
Why You’ll Love This Recipe
These Strawberry Lemonade Cookies are bursting with fruity flavors and are incredibly easy to make. The addition of strawberry puree gives the cookies a soft, chewy texture, while the lemon zest and juice add a refreshing twist. The cookies are beautifully soft, sweet, and tangy, making them a delightful treat for any occasion.
Ingredients
For the Cookies:
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1/2 cup strawberry puree (about 1 cup fresh strawberries blended)
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1 large egg
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1 tablespoon lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
For the Lemon Glaze (optional):
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1 cup powdered sugar
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
(Tip: For the strawberry puree, blend fresh strawberries in a food processor or blender until smooth. You can also use store-bought strawberry puree if you want to save time.)
Directions
Make the Cookies:
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
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Add the strawberry puree, egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
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Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are lightly golden and the center is set.
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Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Lemon Glaze:
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In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
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Drizzle the glaze over the cooled cookies for an extra lemony kick.
Servings and Timing
This recipe makes about 24 cookies. Prep time is about 15 minutes, bake time is 10-12 minutes, and glaze time is about 5 minutes, so they’re ready in about 30-35 minutes.
Variations
I like to:
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Add white chocolate chips or chopped strawberries to the dough for extra sweetness and texture.
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Use a lemon glaze and top with sprinkles for a fun, festive touch.
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Make these cookies dairy-free by substituting the butter with vegan butter and using a dairy-free glaze.
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Use frozen strawberries in place of fresh for a different texture or if fresh berries are out of season.
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies for up to 2 months. Let them thaw at room temperature before enjoying. If you prefer warm cookies, microwave them for 5-10 seconds.
FAQs
Can I make the dough ahead of time?
Yes! You can refrigerate the cookie dough for up to 2 days before baking. Just let it sit at room temperature for 10-15 minutes before scooping and baking.
Can I use frozen strawberries instead of fresh?
Yes, you can! Just thaw and drain any excess liquid from the frozen strawberries before blending them into a puree.
Can I omit the glaze?
Yes, the cookies are perfectly delicious without the glaze, but the glaze adds a nice finishing touch if you want a little extra sweetness and a burst of lemon flavor.
Conclusion
Strawberry Lemonade Cookies are a light, refreshing, and delicious treat that combine the best flavors of summer. With their soft, chewy texture and a delightful lemon glaze, they’re perfect for a sunny day, a picnic, or any time you need a sweet, fruity snack. These cookies are sure to be a hit with anyone who loves the combination of strawberry and lemon!
Strawberry Lemonade Cookies
- Total Time: 30-35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Strawberry Lemonade Cookies are a refreshing, sweet treat that combines the bright, zesty flavor of lemon with the sweetness of strawberries. These cookies are soft, chewy, and packed with fruity goodness. The tangy lemon pairs perfectly with the sweet strawberry, making these cookies a perfect summer treat or anytime you need a burst of fresh, fruity flavor!
Ingredients
For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup strawberry puree (about 1 cup fresh strawberries blended)
1 large egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the Lemon Glaze (optional):
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
- Make the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the strawberry puree, egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky. Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the center is set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cookies for an extra lemony kick.
Notes
For the strawberry puree, blend fresh strawberries in a food processor or blender until smooth. You can also use store-bought strawberry puree if you want to save time.
Add white chocolate chips or chopped strawberries to the dough for extra sweetness and texture.
Use a lemon glaze and top with sprinkles for a fun, festive touch.
Make these cookies dairy-free by substituting the butter with vegan butter and using a dairy-free glaze.
Use frozen strawberries in place of fresh for a different texture or if fresh berries are out of season.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Varies depending on ingredients used
- Sugar: Varies
- Sodium: Varies
- Fat: Varies depending on butter used
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies depending on butter and egg used
