Description

These Strawberry Lemonade Cookies are the perfect blend of tangy lemon and juicy strawberries, creating a bright, refreshing, and chewy cookie. With a hint of zest and a drizzle of lemon glaze, they’re a delightful treat for spring, summer, or anytime you crave something fruity and fun!

Ingredients

Units Scale

For the Cookies:

2 1/2 cups (315g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
1/4 cup (50g) light brown sugar, packed
1 large egg
1 tbsp lemon zest (about 1 large lemon)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 cup (90g) freeze-dried strawberries, crushed
1/2 cup (75g) diced fresh strawberries

For the Lemon Glaze (Optional):

3/4 cup (90g) powdered sugar
1–2 tbsp fresh lemon juice

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Instructions

Step 1: Prepare the Dough

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Mix in egg, lemon zest, lemon juice, and vanilla extract, beating until smooth.

Step 2: Add the Strawberries

Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in the crushed freeze-dried strawberries and diced fresh strawberries.

Step 3: Bake the Cookies

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and slightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Lemon Glaze (Optional)

In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Drizzle over cooled cookies for extra citrusy flavor.

Notes

For Extra Chewiness: Chill the dough for 30 minutes before baking.
Storage: Keep in an airtight container at room temperature for 3 days, or refrigerate for up to 5 days.
Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
No Fresh Strawberries? Use an extra ¼ cup of freeze-dried strawberries instead.
Make it Dairy-Free: Use vegan butter instead of regular butter.