Introduction

Strawberry Lemonade Cookies combine the sweet juiciness of strawberries with the bright, zesty flavor of lemons to create a refreshing treat reminiscent of summer. These cookies are perfect for warm afternoons, picnics, or anytime you want a burst of sunny flavor in a bite-sized form.

Strawberry Lemonade Cookie Recipe - Recipe Image

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 bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 2: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid tough cookies.
Step 4: Gently fold in the lemon zest, chopped strawberries, and thawed lemonade concentrate until evenly incorporated.
Step 5: Cover the dough and refrigerate for at least 30 minutes to help the cookies hold their shape during baking.
Step 6: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded spoonfuls of dough onto the sheets, spacing them apart.
Step 7: Bake for 10 to 12 minutes until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Optional: Dust with powdered sugar before serving for a touch of sweetness.

Tips & Variations

Use fresh strawberries for the best flavor; frozen may add extra moisture.
Don’t skip chilling the dough to maintain cookie shape and texture.
Adjust the amount of lemonade concentrate to increase lemony brightness.
Try adding white chocolate chips for a creamy twist.
Substitute strawberries with raspberries or blueberries for a different fruit flavor.
Make a vegan version by using coconut oil instead of butter and flax eggs in place of regular eggs.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To refresh, warm them slightly in the microwave for a few seconds or enjoy at room temperature. They do not freeze well due to the fresh fruit content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used, but they may release more moisture, which can affect the cookie texture. If using frozen, thaw and drain them well before adding to the dough.

What if I don’t have lemonade concentrate?

If you don’t have lemonade concentrate, you can substitute with fresh lemon juice and a small amount of sugar, but be cautious with liquid amounts to keep the dough from becoming too wet.