Strawberry Lemonade Cookies Recipe
Delight in these refreshing Strawberry Lemonade Cookies, perfectly tangy and sweet with bursts of fresh strawberries and zesty lemon. Soft, chewy, and lightly golden, these cookies bring the essence of summer lemonade to your cookie jar in just under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 cup fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly.
- Cream Butter and Sugars: In another large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating the perfect base for your cookies.
- Add Wet Flavors: Beat in the egg, vanilla extract, lemon zest, and lemon juice to the creamed butter mixture until well combined, infusing the dough with citrusy aroma and moisture.
- Combine Dry and Wet: Gradually mix the dry ingredients into the wet blend until just incorporated to avoid overmixing, which can toughen the cookies.
- Fold in Strawberries: Gently fold in the chopped fresh strawberries to evenly distribute juicy bursts throughout the dough without breaking them apart.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
- Bake: Bake for 10-12 minutes or until the edges of the cookies turn lightly golden, then remove from the oven and cool on wire racks before serving to set their shape and texture.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Ensure butter is softened but not melted for proper creaming.
- Don’t overmix the dough after adding flour to keep cookies tender.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For an extra lemony punch, sprinkle a tiny bit of lemon zest on top before baking.
Keywords: strawberry lemonade cookies, lemon cookies, summer cookies, chewy cookies, fresh strawberry cookies, citrus cookies
Find it online: https://bitesizedbenny.com/strawberry-lemonade-cookies-recipe/
