Strawberry Lemonade Cookies (Print)

Soft cookies combining fresh strawberries and zesty lemon with a sweet glaze for a perfect summer dessert.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp 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 Tbsp lemon zest (from 1-2 lemons)
09 - 2 Tbsp fresh lemon juice
10 - 1 tsp 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 Tbsp fresh lemon juice

# How To Make It:

01 - Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
05 - Gradually mix the dry ingredients into the wet mixture until just combined.
06 - Fold in the diced strawberries and white chocolate chips (if using), being careful not to overmix.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving 2 inches between each cookie.
08 - Bake for 11-13 minutes, or until edges are set and the centers still look slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10 - For the glaze, whisk powdered sugar and lemon juice until smooth; drizzle over cooled cookies. Let set before serving.

# Expert Advice:

01 -
  • They taste like sunshine broke into your cookie jar and decided to stay awhile
  • The tart lemon cuts through the sweetness so you can eat three without that sugar crash guilt
  • Fresh strawberries keep them softer than you thought possible for something baked
02 -
  • Wet strawberries will create weird gummy spots in your cookies, so blot them thoroughly with paper towels
  • If your dough feels impossibly sticky, chill it for 15 minutes before scooping
  • These spread more than you expect, so don't be tempted to crowd the baking sheet
03 -
  • Zest your lemons before juicing them, or you'll find it nearly impossible to grate a squeezed lemon
  • If you don't have white chocolate chips, chopped white chocolate bars work even better because the irregular chunks create pockets of creamy sweetness
  • The glaze is optional but honestly it's what transforms these from great cookies into something people will ask you to make forever

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