Strawberry Lemonade Cookies
These soft and chewy Strawberry Lemonade Cookies combine sweet strawberries with bright lemon flavor for the ultimate summer dessert. Finished with a dusting of powdered sugar, they're fruity, refreshing, and perfect for any occasion.
Equipment
- large mixing bowl
- Medium mixing bowl
- electric mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 zest of 1 lemon
- 1 cup fresh strawberries, chopped
- 1/4 cup lemonade concentrate, thawed
- powdered sugar, for dusting (optional)
Instructions
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the lemon zest, chopped strawberries, and thawed lemonade concentrate until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 10–12 minutes until the edges are lightly golden.
- Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.
Notes
For the best texture, use fresh ripe strawberries and chop them into small pieces to reduce excess moisture. Chilling the dough overnight develops even more flavor. For an extra citrus kick, drizzle the cooled cookies with a simple lemon glaze instead of dusting with powdered sugar.