If you love the bright, zesty flavors of summer, you are going to adore this Strawberry Lemonade Cookies Recipe. These delightful treats capture the perfect balance of sweet strawberries and refreshing lemon in every bite, delivering a soft, chewy texture that feels like sunshine on a plate. Whether you’re baking for a special occasion or just because, this recipe offers a fun way to brighten up your cookie jar with a burst of fruity goodness that’s totally irresistible.
Ingredients You’ll Need
The magic of this Strawberry Lemonade Cookies Recipe lies in its simple yet absolutely essential ingredients. Each one plays a crucial role in creating cookies that taste fresh, vibrant, and perfectly soft. From the creamy butter that adds richness to the fresh lemon juice and zest that lend a citrusy kick, the ingredients come together beautifully to offer that signature tang and sweetness.
- 2 ¼ cups all-purpose flour: The sturdy base that provides structure to your cookies.
- ½ teaspoon baking soda: Helps the cookies rise just right for a tender bite.
- ½ teaspoon salt: Balances the sweetness and enhances flavors.
- ¾ cup unsalted butter, softened: Adds rich, creamy texture essential for chewy cookies.
- 1 cup granulated sugar: Sweetens while aiding in the perfect cookie consistency.
- 1 large egg: Binds ingredients together and adds moisture.
- 1 tablespoon lemon juice (fresh is best): Offers a fresh, zesty punch that brightens every bite.
- 1 teaspoon lemon zest: Intensifies the lemon flavor with fragrant oils.
- 1 ½ teaspoons vanilla extract: Adds warmth and depth to the cookie flavor.
- 1 ½ teaspoons strawberry extract: Infuses the cookies with that unmistakable strawberry essence.
- Optional: 2–3 drops pink or red food coloring: For a playful, pretty hue that matches the flavor.
- 1/4 cup granulated sugar or powdered sugar for coating: Adds a subtle crunch and extra sweetness on the outside.
How to Make Strawberry Lemonade Cookies Recipe
Step 1: Preheat and Prepare
Start your baking adventure by preheating your oven to 350°F (175°C). This ensures it’s ready to bake your cookies evenly once your dough is prepared. Next, line two baking sheets with parchment paper or silicone mats to prevent sticking and keep cleanup easy—these small steps make a big difference!
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed. Do this for about 2 to 3 minutes until the mixture is light, fluffy, and almost cloud-like. This step is vital to give your cookies that soft, melt-in-your-mouth texture.
Step 3: Add Eggs and Flavorings
Now add the egg, fresh lemon juice, lemon zest, vanilla extract, and strawberry extract to your butter and sugar mixture. Beat again until everything is thoroughly combined and smooth. If you want a lovely pink tint, add 2 to 3 drops of pink or red food coloring and mix gently until the color is uniform. This is where your cookies really start to come alive with vibrant flavor and color.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into your wet mixture while mixing on low speed. Mix just until you don’t see any streaks of flour—overmixing might make your cookies tough, and we want them soft and tender.
Step 5: Shape and Bake
Using a cookie scoop or tablespoon, roll your dough into balls. If you’d like, roll each ball in granulated or powdered sugar to create a slightly crisp exterior. Place the dough balls about 2 inches apart on your prepared baking sheets, giving them plenty of room to spread a little. Bake for 9 to 11 minutes, watching for edges that are set but a center that still looks soft. These cookies firm up as they cool, so don’t worry if they seem a bit delicate when first out of the oven.
Step 6: Cool
Allow your cookies to cool on the baking sheet for about 5 minutes after baking, then transfer them to a wire rack to cool completely. You can enjoy them warm if you like a soft cookie experience, or wait until they’re fully cooled for that perfect chewy texture that keeps you coming back for more.
How to Serve Strawberry Lemonade Cookies Recipe
Garnishes
To elevate your Strawberry Lemonade Cookies Recipe for any occasion, consider dusting them lightly with powdered sugar or adding a small dollop of lemon glaze on top. Fresh strawberry slices or a tiny sprinkle of lemon zest can also add a burst of color and make your cookies look as delightful as they taste.
Side Dishes
These cookies pair beautifully with a cold glass of lemonade or iced tea to highlight their zesty notes. For a fun brunch or afternoon tea, serve them alongside fresh fruit salads, light pastries, or a creamy yogurt parfait, creating a well-rounded, refreshing spread.
Creative Ways to Present
Try sandwiching two Strawberry Lemonade Cookies Recipe cookies with lemon cream cheese frosting or strawberry buttercream for a whimsical twist. Alternatively, arrange them on a colorful platter with edible flowers or mint leaves to create an inviting centerpiece that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cool, store your cookies in an airtight container at room temperature. They will remain fresh and chewy for up to 4 days, making them perfect to bake in advance for busy weeks or spontaneous sweet cravings.
Freezing
If you want to save your Strawberry Lemonade Cookies Recipe for later, you can freeze the baked cookies by layering them between sheets of parchment paper in an airtight container or freezer-safe bag. They’ll stay good for up to 3 months and thaw beautifully at room temperature.
Reheating
To revive their fresh-baked softness, warm frozen or stored cookies in the microwave for about 10-15 seconds or in a preheated oven at 300°F for 4-5 minutes. This little trick makes each bite taste like it just came out of the oven!
FAQs
Can I use fresh strawberries instead of strawberry extract?
Fresh strawberries add wonderful flavor but also introduce moisture that can change the dough consistency. If you want to use fresh strawberries, try finely pureeing and reducing them to avoid excess wetness, or stick with the strawberry extract for the best texture.
What’s the best way to achieve the perfect chewy texture?
The key is not to overbake. Remove the cookies when the edges are just set and the centers slightly soft, then let them cool. This method locks in moisture and creates that heavenly chewiness.
Can I substitute lemon juice with bottled lemon juice?
You can, but fresh lemon juice gives a brighter, more vibrant flavor. Bottled lemon juice works in a pinch but may have a slightly muted taste compared to fresh.
Is it necessary to add food coloring?
Food coloring is entirely optional! It simply enhances the visual appeal by giving the cookies a fun pink hue that matches the strawberry flavor, but the taste remains delicious without it.
How should I adjust baking time for larger cookies?
If you make larger cookies, increase the baking time by 2 to 3 minutes but keep a close eye on them to avoid overbaking. The centers should remain slightly soft for the best texture.
Final Thoughts
This Strawberry Lemonade Cookies Recipe is a joyful invitation to bring a splash of summer into your kitchen all year round. With its charming balance of tangy lemon and sweet strawberry, every bite feels like a little celebration. I can’t wait for you to try it and watch these cookies become an instant favorite in your home too!
Print
Strawberry Lemonade Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemonade Cookie recipe offers a bright and zesty treat that combines tangy lemon with sweet strawberry flavors. Soft, chewy, and lightly coated with sugar, these cookies are perfect for a refreshing twist on classic sugar cookies. Easy to prepare and bake, they bring a burst of summer brightness to your snack time or dessert table.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon lemon zest
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons strawberry extract
- Optional: 2–3 drops pink or red food coloring
For Coating
- ¼ cup granulated sugar or powdered sugar for coating
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Flavorings: Add the egg, lemon juice, lemon zest, vanilla extract, and strawberry extract to the butter and sugar mixture. Beat again until the mixture is smooth and well combined. If desired, add 2 to 3 drops of pink or red food coloring to give the dough a subtle color, mixing until evenly distributed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet mixture, mixing on low speed just until all the flour is incorporated. Be careful not to overmix to maintain tender cookies.
- Shape and Bake: Use a cookie scoop or tablespoon to roll the dough into balls. Roll each ball in granulated or powdered sugar if desired, then place them on the prepared baking sheets spaced about 2 inches apart. Bake in the preheated oven for 9 to 11 minutes, until the edges are set but the centers remain soft, as they will firm up upon cooling.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. You can enjoy them warm for a softer texture or fully cooled for a chewier bite.
Notes
- If fresh lemon juice is not available, bottled lemon juice can be used but fresh is preferred for best flavor brightness.
- Rolling the cookie dough balls in sugar before baking adds a delicate crunch and an attractive sugary coating.
- To make the cookies festive, you can add pink or red food coloring to the dough for a pretty pastel hue.
- Do not overbake the cookies; remove them as soon as the edges are set to keep the centers moist and chewy.
- Store baked cookies in an airtight container at room temperature for up to 4 days to preserve freshness.
