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–+ servings
Strawberry Lemonade Cookies

Strawberry Lemonade Cookies: A Sweet Summer Escape

Enjoy the joyful combination of strawberries and lemon with these delightful Strawberry Lemonade Cookies, perfect for summer afternoons.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for gluten-free option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Opt for sea salt for a gourmet touch.
  • 1/2 cup unsalted butter Replace with vegan butter for dairy-free version.
  • 1 cup granulated sugar Coconut sugar can be used for lower glycemic index.
  • 1/2 cup brown sugar Light or dark brown sugar works well.
  • 1 large egg For vegan, use a flax egg or commercial egg replacer.
  • 1 teaspoon vanilla extract Choose pure vanilla for best results.
For the Flavor
  • 2 tablespoons lemon zest Always use fresh zest for vibrant flavor.
  • 1/4 cup lemon juice Freshly squeezed is recommended.
  • 1 cup fresh strawberries Thawed frozen strawberries can be used if excess moisture is drained.

Equipment

  • mixing bowl
  • Baking Sheets
  • Parchment paper
  • handheld mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together all-purpose flour, baking soda, and salt until well combined.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for about 3 minutes until light and fluffy.
  4. Incorporate the egg, vanilla extract, lemon zest, and lemon juice into the butter mixture, blending until creamy.
  5. Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined.
  6. Gently fold in the chopped strawberries using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until lightly golden around the edges and soft in the center.
  9. Cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Use fresh strawberries and lemon juice for the best flavor. Avoid overmixing to keep cookies soft and chewy. Store in an airtight container to maintain freshness.

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