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
Scale
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.
