Strawberry Lemonade Cookies (Printable Version)
Soft cookies combining fresh strawberries and zesty lemon with a sweet glaze topping.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon 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 tablespoon lemon zest (from 1-2 lemons)
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1 cup diced fresh strawberries, patted dry with paper towels
12 - 1/2 cup white chocolate chips (optional)
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 1-2 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat your oven to 350°F. 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, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
05 - Gradually mix the dry ingredients into the wet mixture on low speed until just combined. Do not overmix.
06 - Gently fold in the diced strawberries and white chocolate chips (if using) using a spatula, being careful not to crush the fruit.
07 - Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
08 - Bake for 11-13 minutes, or until edges are lightly golden and centers appear slightly soft. They will continue to set while cooling.
09 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10 - Whisk together the powdered sugar and lemon juice until smooth and drizzle-consistency. Drizzle over cooled cookies and allow glaze to set before serving.
# Expert Tips:
01 -
- The lemon cuts through the sweetness so they are refreshing rather than cloying
- They stay incredibly soft for days thanks to the fresh fruit
02 -
- Really blot those strawberries dry or your cookies will turn into flat puddles
- Underbaking slightly is the secret to keeping them soft for days
03 -
- Use a microplane for the lemon zest to avoid the bitter white pith
- Chill the dough for 30 minutes if your kitchen is warm to prevent spreading