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Strawberry Lemonade Cookies

Sweet Strawberry Lemonade Cookies That Radiate Summer Joy

Delightful Strawberry Lemonade Cookies, a sweet blend of strawberries and lemon, perfect for summer treats.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 teaspoon Baking Soda No direct substitutes
  • 1/2 teaspoon Salt Sea salt or kosher salt can be used
  • 1 cup Unsalted Butter Can use vegan butter for dairy-free option
  • 1 cup Granulated Sugar Coconut sugar can be used for lower GI alternative
  • 1/2 cup Brown Sugar Extra granulated sugar can be used if needed
  • 1 large Egg Can use a flax egg for vegan option
  • 1 teaspoon Vanilla Extract Almond extract can be a variation
  • 1 tablespoon Lemon Zest Lime zest can be a fun twist
  • 2 tablespoons Lemon Juice Lime juice can be used as a substitute
  • 1 cup Fresh Strawberries Frozen strawberries work too, drain excess moisture
Optional Additions
  • 1 cup White Chocolate Chips Adds extra sweetness
  • 1/4 teaspoon Sea Salt Enhances overall flavor

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • baking sheets
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  3. In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar using an electric mixer on medium speed for about 3 minutes.
  4. Add the egg, vanilla extract, lemon zest, and lemon juice to the fluffy butter and sugar mixture, mixing until well blended.
  5. Gradually incorporate the dry mixture into the wet mixture, stirring gently.
  6. Gently fold in the chopped fresh strawberries until evenly distributed.
  7. Scoop mounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until the edges are lightly golden and the centers appear soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 100mgPotassium: 90mgFiber: 0.5gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For optimal texture, avoid overmixing the ingredients, keep dough sizes uniform, and check cookies slightly early.

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