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Strawberry Lemonade Cookies

Deliciously Soft Strawberry Lemonade Cookies for Summer Bliss

These Strawberry Lemonade Cookies are a soft, chewy summer delight with fresh strawberries and a zesty lemon glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2.5 cups all-purpose flour Spoon into the measuring cup for accuracy.
  • 1 teaspoon baking soda Ensure it's fresh for optimal rise.
  • 0.5 teaspoon salt Essential for balancing sweetness.
  • 1 cup unsalted butter Softened, not melted.
  • 0.75 cup granulated sugar Primary source of sweetness.
  • 0.75 cup light brown sugar Adds caramel flavor and moisture.
  • 2 large eggs Beat until pale.
  • 1-2 tablespoons lemon zest From 1-2 lemons.
  • 2 tablespoons fresh lemon juice Brightens the taste.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 cup diced fresh strawberries Blotted dry to reduce moisture.
  • 0.5 cup white chocolate chips Optional, for added richness.
For the Glaze
  • 1 cup powdered sugar Mix with lemon juice for glaze.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • whisk
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together 1 cup of softened unsalted butter, ¾ cup granulated sugar, and ¾ cup light brown sugar until light and fluffy.
  3. Add 2 large eggs, the zest of 1-2 lemons, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Beat until well combined.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add to wet ingredients, stirring gently.
  5. Fold in 1 cup diced fresh strawberries and ½ cup white chocolate chips, if using.
  6. Cover the bowl and refrigerate for up to 24 hours if desired. Let sit at room temperature for 10-15 minutes before scooping.
  7. Drop rounded scoops of dough onto the prepared baking sheet, spacing 2 inches apart. Bake for 10-12 minutes until edges are set.
  8. Allow cookies to rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  9. Mix together 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth for the glaze.
  10. Drizzle the glaze over the cooled cookies and let set before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin C: 2mgIron: 2mg

Notes

Store cookies in an airtight container at room temperature for up to 3-4 days, or refrigerate for 5-7 days. Freeze unglazed cookies for up to 2 months.

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