Strawberry Lemonade Cookies (Printable Version)

Soft, tangy cookies with fresh strawberries and zesty lemon glaze for a refreshing summer treat.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp 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 tbsp lemon zest from 1-2 lemons
09 - 2 tbsp fresh lemon juice
10 - 1 tsp vanilla extract

→ Add-Ins

11 - 1 cup diced fresh strawberries, blotted dry with paper towels
12 - 1/2 cup white chocolate chips

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 1-2 tbsp fresh lemon juice

# Method:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Incorporate lemon zest, lemon juice, and vanilla extract.
05 - Gradually blend dry ingredients into the wet mixture until just combined, being careful not to overmix.
06 - Gently fold in diced strawberries and white chocolate chips, taking care to maintain their texture.
07 - Drop tablespoon-sized dough portions onto prepared baking sheets, maintaining 2 inches of space between cookies.
08 - Bake for 11-13 minutes until edges are set and centers appear slightly soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice until smooth. Drizzle glaze over cooled cookies and allow to set before serving.

# Expert Tricks:

01 -
  • They taste like summer in cookie form, with that perfect sweet-tangy balance that makes you reach for seconds
  • The texture is incredible soft centers with slightly crisp edges, and the strawberries stay juicy without making the dough soggy
02 -
  • Dry your strawberries really well with paper towels, or your cookies will spread too much and turn out flat
  • Don't skip the chilling step if your dough feels too sticky to work with
03 -
  • Use a microplane to get the most flavor from your lemon zest without hitting the bitter white pith
  • Chill your dough for 30 minutes if it's too soft to scoop cleanly

Go Back