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–+ servings
Strawberry Lemonade Cookies

Delightfully Chewy Strawberry Lemonade Cookies for Summer Bliss

These Strawberry Lemonade Cookies are a refreshing summer treat, perfectly blending juicy strawberries and zesty lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Swap with a gluten-free blend for a gluten-free option.
  • 1 teaspoon Baking Soda No substitutions needed.
  • 1/2 teaspoon Salt Can be omitted for low-sodium diets.
  • 1/2 cup Unsalted Butter Use vegan butter or coconut oil for dairy-free.
  • 1 cup Granulated Sugar Brown sugar can substitute.
  • 1/2 cup Brown Sugar All granulated sugar can be used.
  • 1 large Egg For egg-free, consider a chia or flax egg.
  • 1 teaspoon Vanilla Extract Skip if avoiding alcohol.
  • 1 tablespoon Lemon Zest Lime zest can be a substitute.
  • 1/4 cup Lemon Juice Fresh is best.
  • 1 cup Fresh Strawberries Use thawed and drained frozen if fresh aren’t available.
Optional Add-Ons
  • 1/2 cup White Chocolate Chips
  • 1/2 cup Coconut Flakes

Equipment

  • Oven
  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • parchment paper
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  3. In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until fluffy.
  4. Beat in the egg, vanilla extract, lemon zest, and lemon juice until fully combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
  6. Gently fold in the chopped fresh strawberries into your cookie dough.
  7. Drop rounded portions of dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 10 to 12 minutes.
  8. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer freshness, store in the refrigerator.

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