Strawberry Lemonade Cookie Recipe
Introduction
Strawberry Lemonade Cookies are a refreshing twist on a classic summer flavor. Combining the sweetness of fresh strawberries with the bright zest of lemon, these cookies bring sunny, picnic-perfect vibes to your kitchen. They’re easy to make and wonderfully delicious, perfect for sharing or enjoying any time.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 cup fresh strawberries, chopped
- 1/4 cup lemonade concentrate, thawed
- Powdered sugar for dusting (optional)
Instructions
- Step 1: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Step 2: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Step 4: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid tough cookies.
- Step 5: Gently fold in the lemon zest, chopped strawberries, and thawed lemonade concentrate.
- Step 6: Cover the dough and refrigerate for at least 30 minutes to help the cookies hold their shape while baking.
- Step 7: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 8: Drop rounded balls of dough onto the baking sheets using a cookie scoop or tablespoon, leaving space between each.
- Step 9: Bake for 10 to 12 minutes until the edges are lightly golden and the kitchen smells irresistible.
- Step 10: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Tips & Variations
- Use fresh strawberries for the best flavor, as frozen ones may release excess moisture.
- Don’t skip chilling the dough; it improves texture and helps cookies keep their shape.
- Adjust the lemonade concentrate to strengthen the lemon flavor if you prefer.
- Try adding white chocolate chips for a creamy twist.
- Substitute strawberries with raspberries or blueberries for a fun variation.
- For a vegan version, replace butter with coconut oil and eggs with flax eggs.
Storage
Store the cookies in an airtight container at room temperature for up to one week. To reheat, warm briefly in the microwave or let come to room temperature before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this recipe?
Yes, but keep in mind frozen strawberries might add extra moisture to the dough, potentially affecting the cookie texture. It’s best to thaw and drain them well before use.
How can I make these cookies more lemony?
Simply increase the amount of lemonade concentrate or add extra lemon zest to boost the lemon flavor to your liking.
PrintStrawberry Lemonade Cookie Recipe
These Strawberry Lemonade Cookies combine the sweet juiciness of fresh strawberries with the bright zest and tang of lemonade to create a delightful summer-inspired treat. Soft and chewy with a hint of citrus and a burst of berry flavor, these cookies are perfect for picnics, gatherings, or simply enjoying a nostalgic taste of sunny days. Enhanced with lemon zest and lemonade concentrate, they capture the essence of strawberry lemonade in a delicious cookie form.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemonade concentrate, thawed
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Flavorings and Add-ins
- Zest of 1 lemon
- 1 cup fresh strawberries, chopped
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 3 minutes. Then, add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla extract to infuse the dough with a lovely aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid tough cookies.
- Add Flavor: Gently fold in the lemon zest, chopped fresh strawberries, and thawed lemonade concentrate, infusing the dough with bright citrus and berry flavors.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps the cookies maintain their shape and improves texture during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded balls of dough onto the sheets, spacing them well apart. Bake for 10 to 12 minutes or until the edges turn lightly golden and fragrant.
- Cool and Dust: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar to add a touch of sweetness and decorative appeal.
Notes
- Use fresh strawberries for the best flavor and texture; frozen berries may add excess moisture.
- Chilling the dough is key to preventing the cookies from spreading too much during baking.
- Adjust the amount of lemonade concentrate according to how strong you want the lemon flavor.
- Store cookies in an airtight container at room temperature for up to one week for optimal freshness.
Keywords: Strawberry lemonade cookies, summer cookies, lemon zest cookies, fresh strawberry cookies, refreshing cookies, homemade cookies
