Strawberry Lemonade Cookies (Printable)

Soft cookies combining fresh strawberries and zesty lemon with sweet glaze.

# What You'll 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

# Method:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Gradually mix dry ingredients into wet mixture until just combined.
06 - Gently fold in diced strawberries and white chocolate chips if using, taking care not to overmix.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
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 before transferring to wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and allow to set before serving.

# Expert Hints:

01 -
  • The fresh strawberry pieces create pockets of jammy sweetness that balance the bright lemon
  • These cookies stay incredibly soft for days thanks to the fruit and buttery base
02 -
  • Moisture from the strawberries is your enemy so pat them thoroughly dry with paper towels before folding into the dough
  • These cookies continue baking on the hot sheet so removing them while centers look slightly soft guarantees perfect texture
03 -
  • Chill the dough for thirty minutes if your kitchen is warm to prevent cookies from spreading too thin
  • Use fresh lemon juice for the glaze rather than bottled for the brightest flavor that really pops

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