Strawberry Lemonade Cookies (Printable Version)

Soft, tangy cookies combining fresh strawberries and bright lemon flavor with 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
12 - 1/2 cup white chocolate chips (optional)

→ Lemon Glaze

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

# Directions:

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 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 sheets 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.

# Top Tips:

01 -
  • Perfect balance of tart lemon and sweet strawberries in every single bite
  • The texture is impossibly soft with slightly crispy edges
02 -
  • Dry your strawberries thoroughly or your cookies will turn dense and gummy
  • Room temperature ingredients make the difference between cookies that spread and cookies that stay in weird little mounds
03 -
  • Zest your lemons before juicing them it is so much easier that way
  • Chill the dough for 30 minutes if your kitchen is warm to prevent too much spreading

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