Strawberry Lemonade Cookies (Printer-friendly)

Soft, tangy cookies combining fresh strawberries and zesty lemon for a sweet summer treat.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 tablespoon lemon zest (from 1-2 lemons)
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Add-Ins

11 - 1 cup diced fresh strawberries, blotted dry with paper towels
12 - 1/2 cup white chocolate chips (optional)

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 1-2 tablespoons fresh lemon juice

# How-To Guide:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Gradually mix dry ingredients into wet mixture until just combined.
06 - Fold in diced strawberries and white chocolate chips if using, being careful not to overmix.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, leaving 2 inches between each cookie.
08 - Bake for 11-13 minutes until edges are set and centers look slightly soft.
09 - Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and let set before serving.

# Expert Advice:

01 -
  • The cookies stay incredibly soft for days thanks to fresh strawberries
  • That lemon glaze adds just enough zing to make your eyes light up
02 -
  • Wet strawberries will ruin your dough texture so blot them thoroughly
  • The glaze needs to be thick enough to stay put but thin enough to drizzle
03 -
  • Use a microplane for the finest zest without any bitter pith
  • Chill your dough for 30 minutes if it feels too sticky to scoop

Return