Bright, tangy, and bursting with the flavors of sun-ripened strawberries and zesty lemons, this Strawberry Lemonade Cookie is the perfect sweet treat to bring some summertime bliss to any day of the year. Combining a soft, buttery crumb with pockets of lemony zing and bits of freeze-dried strawberry, these cookies are both refreshing and delightfully nostalgic, reminiscent of sipping a cool glass of strawberry lemonade. Whether you’re baking for a picnic, a family gathering, or just because, you’ll love how easy and irresistible this recipe is.
Ingredients You’ll Need
The magic of the Strawberry Lemonade Cookie starts with a lineup of simple pantry staples and a couple of special touches. Each ingredient has an important role in crafting the cookie’s iconic flavor, texture, and eye-catching appearance.
- All-Purpose Flour (2 1/2 cups): Provides the perfect structure and tenderness without being too cakey or dry.
- Baking Powder (1 tsp): Gives the cookies a gentle lift, ensuring they’re light but not crumbly.
- Salt (1/2 tsp): Balances the sweetness and enhances both the lemon and strawberry notes.
- Unsalted Butter (1 cup, softened): Offers richness and a soft, melt-in-your-mouth texture; be sure it’s at room temperature for easy creaming.
- Granulated Sugar (1 cup): Sweetens every bite and helps the cookies brown just right.
- Large Eggs (2): Bind everything together and add moisture for a chewy, satisfying cookie.
- Fresh Lemon Juice (2 tbsp): Delivers a clean, natural tartness that makes the cookies zing.
- Lemon Zest (1 tbsp): Intensifies the lemon flavor without any sourness—zest only the yellow part for best results.
- Freeze-Dried Strawberries (1/2 cup, crushed): Infuse every bite with concentrated strawberry flavor and beautiful pink flecks.
- Powdered Sugar (for dusting): Adds a finishing touch of sweetness and a pretty, bakery-style look.
How to Make Strawberry Lemonade Cookie
Step 1: Prep the Basics
Get things started by preheating your oven to 350°F. Line your baking sheets with parchment paper; this not only makes cleanup a breeze but also helps the cookies bake evenly and lift off effortlessly.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures every cookie gets a bit of lift and it evenly distributes the salt for perfectly balanced flavor from the very first bite.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale. This important step gets air into the dough for cookies that are tender with just the right amount of chew.
Step 4: Add Eggs and Lemon
Beat in the eggs one at a time to help the dough stay silky smooth. Then stir in the fresh lemon juice and zest for that lively, mouthwatering flavor that makes a Strawberry Lemonade Cookie truly unforgettable.
Step 5: Combine and Mix
Gradually add the dry flour mixture to your wet ingredients, mixing just until combined. Overmixing can toughen the cookies, so stop as soon as you don’t see streaks of flour.
Step 6: Fold in Strawberries
Gently fold in the crushed freeze-dried strawberries, spreading little pink and red speckles of summery flavor all through the dough. You’ll see the dough brighten up instantly!
Step 7: Bake to Perfection
Drop tablespoon-sized balls of dough onto your prepared baking sheet, leaving room for a little spreading. Bake for 10-12 minutes—watch for golden edges and don’t worry if the centers look a touch soft, as they’ll firm up as they cool.
Step 8: Cool and Finish
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once they’re completely cool, dust lavishly with powdered sugar for an irresistible, sweet finish.
How to Serve Strawberry Lemonade Cookie
Garnishes
For a picture-perfect Strawberry Lemonade Cookie, top each one with an extra sprinkle of powdered sugar and, if you want to get fancy, a few pinches of extra crushed freeze-dried strawberry. A tiny touch of fresh lemon zest makes them absolutely stand out on a dessert platter.
Side Dishes
Pair your Strawberry Lemonade Cookie with a tall glass of cold lemonade or iced tea for a dreamy afternoon treat. These cookies also complement creamy desserts like vanilla ice cream or fresh whipped cream, making for a delightful summertime dessert board.
Creative Ways to Present
Stack the cookies in clear jars as edible gifts, or create an eye-popping cookie sandwich by spreading a layer of lemon or strawberry buttercream between two cookies. For parties, arrange them on a tiered stand with slices of real strawberries and lemon wedges for a stunning, bakery-quality display.
Make Ahead and Storage
Storing Leftovers
Keep any extra Strawberry Lemonade Cookies in an airtight container at room temperature for up to 5 days. The cookies will stay fresh and soft, and the flavor actually deepens as they sit, making them just as tasty on day five as on day one.
Freezing
You can absolutely freeze Strawberry Lemonade Cookies! Once cooled, place them in a single layer in a freezer-safe bag or container. For best results, freeze for up to 2 months and thaw at room temperature when ready to enjoy. You can even freeze the unbaked dough in scoops, then bake fresh anytime.
Reheating
If you enjoy warm cookies, simply pop one or two in the microwave for 5 to 10 seconds. This refreshes their softness and brings out the buttery, fruity aroma. Avoid overheating to keep the powdered sugar from melting.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries work best because they add intense flavor and brilliant color without adding moisture that could make the cookies too soft or soggy. Fresh berries would alter the texture; if needed, dry them well and chop very finely, but expect a different result.
Can I substitute lemon extract for the juice and zest?
Absolutely! If you’re after an extra punchy lemon flavor, replace the lemon juice with a teaspoon or two of lemon extract and keep the zest. Just use extract sparingly—too much can taste artificial.
Are Strawberry Lemonade Cookies suitable for special diets?
This recipe is vegetarian and does not contain nuts, but always check ingredient packaging for allergy info. For a gluten-free version, swap in your favorite 1:1 gluten-free flour blend.
How do I crush freeze-dried strawberries?
Place the freeze-dried strawberries in a zip-top bag and crush them gently with a rolling pin or the back of a spoon. You want them in small bits and powder, but not too fine—those little flecks look beautiful in the dough!
Can I make the Strawberry Lemonade Cookie dough ahead?
Yes, you can mix and refrigerate the dough up to 48 hours before baking. Let it come to room temperature for 10-15 minutes so it’s easy to scoop, and you’ll have fresh-baked cookies whenever you need them!
Final Thoughts
If you’re looking to surprise friends or simply treat yourself, there’s nothing quite like baking a batch of Strawberry Lemonade Cookie goodness. Each mouthful delivers nostalgia and vibrant flavor, making it a must-try for every cookie lover. Go ahead—let your kitchen fill with the scent of summer and share the joy!
Print
Strawberry Lemonade Cookie Recipe
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These delightful Strawberry Lemonade Cookies are a perfect blend of sweet and tangy flavors. The zesty lemon combined with the fruity strawberry creates a refreshing treat that’s ideal for any occasion.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Additional:
- 1/2 cup freeze-dried strawberries, crushed
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat oven to 350°F.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then add lemon juice and zest.
- Combine and Fold: Gradually add the flour mixture, mix until just combined, and fold in crushed freeze-dried strawberries.
- Bake: Drop tablespoon-sized dough onto a parchment-lined baking sheet. Bake for 10-12 minutes until edges are lightly golden.
- Cool and Serve: Remove and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
- Use freeze-dried strawberries for the best texture and flavor.
- Substitute lemon juice with lemon extract for a stronger lemon flavor.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg
