Strawberry Lemonade Cookies (Printable)

Soft, tangy cookies combining fresh strawberries and zesty lemon with a sweet glaze.

# 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 Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Gradually mix dry ingredients into the wet mixture until just combined.
06 - Gently fold in diced strawberries and white chocolate chips if using, taking care not to overmix.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11-13 minutes until edges are set and centers appear slightly soft.
09 - Let cookies rest 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 allow glaze to set before serving.

# Expert Advice:

01 -
  • The combination of tangy lemon and sweet fresh strawberries tastes like sunshine itself
  • These cookies have the softest, pillowy texture that melts in your mouth
02 -
  • Always blot your diced strawberries thoroughly with paper towels or your cookies will turn out soggy from the excess moisture
  • The centers should look slightly underdone when you remove them from the oven because they continue cooking on the hot baking sheet
03 -
  • Use a kitchen scale to weigh your flour instead of measuring by cup for the most consistent results
  • Let your dough rest in the refrigerator for 30 minutes before baking to prevent excessive spreading

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