Strawberry Lemonade Cookies (Printable)

Soft, fruit-filled cookies combining fresh strawberries and zesty lemon with sweet glaze.

# 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 (optional)

→ Lemon Glaze

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

# How-To Steps:

01 - Preheat your oven to 350°F (175°C) and 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, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
05 - Gradually mix the dry ingredients into the wet mixture until just combined.
06 - Fold in the diced strawberries and white chocolate chips (if using), being careful not to overmix.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving 2 inches between each cookie.
08 - Bake for 11-13 minutes, or until edges are set and the centers still look slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10 - For the glaze, whisk powdered sugar and lemon juice until smooth; drizzle over cooled cookies. Let set before serving.

# Helpful Tips:

01 -
  • They taste like summer arrived early and decided to stay a while
  • The texture is impossibly soft with those tiny strawberry pockets bursting through
  • That lemon glaze turns an ordinary cookie into something people literally reach for first
02 -
  • Overmixed dough equals tough cookies so stop mixing as soon as you no longer see flour
  • Room temperature ingredients incorporate smoothly while cold ones create weird texture pockets
  • The strawberries must be patted completely dry with paper towels or youll end up with soggy cookies
03 -
  • Use a microplane for the finest lemon zest that releases maximum oils
  • Chill your dough for 30 minutes if it feels too sticky to work with

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