Name: Strawberry Lemonade Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup powdered sugar; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 unit zest of lemon; 1/4 cup fresh strawberries, pureed; 2 tablespoons lemon juice

Jump to Recipe

If you love the refreshing zing of summer in every bite, then these Strawberry Lemonade Cookies are about to become your newest obsession. Imagine soft, tender cookies bursting with bright lemon zest and juicy strawberry puree, perfectly balanced between sweet and tangy. They capture the essence of strawberry lemonade in a way that’s utterly irresistible, turning a classic summer drink into a delightful treat you can enjoy any time of year. Whether you’re baking for an afternoon snack or a cheerful dessert, these cookies bring sunshine and smiles with every bite.

Strawberry Lemonade Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward, yet each one plays a vital role in creating the perfect Strawberry Lemonade Cookies. From the soft butter that gives richness to the fresh strawberries that add natural sweetness, every element contributes to the taste, texture, and vibrant color.

1 cup all-purpose flour: The base that gives the cookies structure and a soft crumb.
1/2 cup powdered sugar: Adds a subtle sweetness and helps create a tender texture.
1/4 teaspoon baking powder: Provides gentle lift so the cookies stay light.
1/4 teaspoon baking soda: Helps with browning and makes the cookies slightly chewy.
1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
1/2 cup unsalted butter (softened): Adds rich flavor and makes the cookies tender and moist.
1/2 cup granulated sugar: Contributes sweetness and a slight crispness on the edges.
1 large egg: Binds everything together for the perfect cookie texture.
1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
1 unit zest of lemon: Bursts of bright lemon aroma and fresh citrus flavor.
1/4 cup fresh strawberries, pureed: Use ripe strawberries for the best flavor; they bring natural sweetness and moisture.
2 tablespoons lemon juice: Amplifies the tangy lemonade vibe and keeps the cookies vibrant.

How to Make Strawberry Lemonade Cookies

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a mixing bowl, whisk together your flour, powdered sugar, baking powder, baking soda, and salt. This step ensures that your leavening agents are evenly distributed, which will help the cookies bake up perfectly uniform and light.

Step 2: Cream Butter and Sugar

In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture turns light and fluffy. This process is essential because it aerates your dough, giving the Strawberry Lemonade Cookies a tender and delicate bite.

Step 3: Blend Wet Ingredients

Add the egg, vanilla extract, lemon zest, fresh strawberry puree, and lemon juice to your creamed butter and sugar mixture. Mix well until everything is beautifully combined. This is where the bright, fruity flavors start to shine and infuse the dough with that signature strawberry lemonade essence.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. It’s important not to overmix at this stage; you want to preserve the light texture and prevent the cookies from becoming tough.

Step 5: Shape and Bake

Using a cookie scoop or your hands, drop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them so they can spread evenly. Bake for 8 to 10 minutes, just until the edges are lightly golden. The centers might still look slightly underdone, but trust me, they’ll firm up as they cool.

Step 6: Cool and Enjoy

Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Cooling on the baking sheet prevents them from breaking apart and ensures they set perfectly into those soft, melt-in-your-mouth Strawberry Lemonade Cookies you’re craving.

How to Serve Strawberry Lemonade Cookies

Garnishes

To make these cookies even more festive and visually appealing, consider topping them with a light dusting of powdered sugar or a drizzle of simple lemon glaze. Fresh strawberry slices or a twist of lemon peel make lovely, edible garnishes that immediately hint at the flavors inside.

Side Dishes

Strawberry Lemonade Cookies pair wonderfully with a cold glass of sparkling lemonade or iced tea to double down on the refreshing citrus theme. For a cozy twist, serve them alongside a cup of chamomile or green tea that complements the cookies’ bright flavors without overpowering them.

Creative Ways to Present

Hosting a summer party? Serve these cookies on a platter with fresh strawberries and lemon wedges for a colorful, inviting display. You can also sandwich two cookies together with a dollop of lemon-flavored cream cheese or strawberry jam for a delightful twist that feels like a mini dessert all on its own.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (which might be tough!), store the Strawberry Lemonade Cookies in an airtight container at room temperature. They will stay fresh and soft for up to 3 days, perfect for snacking throughout the week.

Freezing

You can freeze these cookies to enjoy later by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. They keep wonderfully for up to 3 months, so you can always have a taste of summer on hand.

Reheating

To bring back that fresh-baked feeling, gently warm the cookies in the oven at 300°F (150°C) for about 5 minutes or microwave briefly for 10 to 15 seconds. This restores that soft texture and enhances the lovely strawberry and lemon aromas.

FAQs

Can I use frozen strawberries for the puree?

Absolutely! Just thaw them fully and drain any excess liquid to avoid making the dough too wet. Frozen berries work well if fresh strawberries are out of season.

What if I don’t have lemon juice or lemon zest?

Lemon is key to the flavor profile, but you can substitute lemon extract for lemon zest and lemon juice if needed. Use sparingly and adjust to taste to keep that perfect balance.

How soft are these cookies? Will they spread too much?

The dough yields soft, tender cookies that slightly spread but maintain their shape if you leave enough space on the baking sheet. The centers will be soft with lightly golden edges—just right.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend designed for baking, and watch for any texture differences. The cookies may be a bit more delicate but just as tasty.

Do these cookies taste strongly of lemon or strawberry?

The flavor is wonderfully balanced, combining the floral brightness of lemon zest and juice with the natural sweetness and aroma of fresh strawberries. Neither overpowers; instead, they mingle beautifully in every bite.

Final Thoughts

These Strawberry Lemonade Cookies are more than just a snack—they’re a happy moment baked into a soft, flavorful treat. Whether you’re sharing them with family, surprising friends, or indulging in a little self-care, these cookies bring the joyful spirit of a sunny day straight to your kitchen. I can’t wait for you to try them and see how quickly they become a favorite in your recipe box.

Strawberry Lemonade Cookies Recipe

★★★★★

5.1 from 11 reviews

Author: Sophie
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight in these Strawberry Lemonade Cookies, a refreshing treat that combines the tartness of lemon with the natural sweetness of ripe strawberries. Perfectly soft and bursting with citrus flavor, these cookies are ideal for summer gatherings or any time you crave a bright, fruity dessert.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a mixing bowl, whisk together the flour, powdered sugar, baking powder, baking soda, and salt until everything is evenly combined, ensuring even leavening and texture in the cookies.
Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a soft cookie texture.
Add Wet Flavors: Incorporate the egg, vanilla extract, lemon zest, strawberry puree, and lemon juice into the butter mixture. Mix thoroughly to blend all the vibrant flavors evenly throughout the dough.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make cookies tough.
Shape Cookies: Using a cookie scoop or your hands, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them adequately since the cookies will spread during baking.
Bake: Place the baking sheet in the oven and bake for 8-10 minutes until the edges turn lightly golden. The centers should look slightly underdone as they firm up while cooling.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely, ensuring they set perfectly for the best texture.

Notes

Use ripe strawberries for the best natural sweetness and flavor in the puree.
Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
Let cookies cool on the baking sheet initially to help them firm up and prevent breaking.
For a more intense lemon flavor, consider adding a bit more lemon zest or a drop of lemon extract.
Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American