Strawberry Lemonade Cookies (Printable version)

Soft, citrusy cookies loaded with fresh strawberries and topped with tangy lemon glaze for a refreshing summer dessert.

# What You’ll 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 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 wet mixture until just combined.
06 - Gently fold in diced strawberries and white chocolate chips if using, taking care not to overmix.
07 - Scoop tablespoon-sized portions 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 sheet 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 let set before serving.

# Expert tips:

01 -
  • They taste like summer sunshine wrapped in a soft, chewy hug
  • The strawberry white chocolate combination hits that perfect sweet tart balance nobody can resist
02 -
  • Dry those strawberries thoroughly with paper towels, even a little moisture will make the cookies soggy and dense
  • The dough will feel softer than other cookie doughs and this is completely normal because of the fresh fruit
03 -
  • Grate your lemon zest before juicing the lemons, its much harder to zest a squeezed lemon
  • Chill the dough for 30 minutes if it feels too sticky to work with, it wont affect the final result

Go back