Name: Strawberry Lemonade Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup powdered sugar; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ½ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 zest of lemon (about 1 lemon); ¼ cup fresh strawberries, pureed (use ripe strawberries for best flavor); 2 tablespoons lemon juice

Jump to Recipe· 4.3 from 86 reviews

If you’re craving a cookie that perfectly captures the bright, sunny essence of summertime, then you’re in for a treat with this Strawberry Lemonade Cookies Recipe. These cookies are a delightful blend of tangy lemon zest, juicy strawberry puree, and a tender, buttery crumb that practically melts in your mouth. With their soft centers and lightly crisp edges, they bring a refreshing twist to your cookie jar—imagine the playful zing of fresh lemonade with the sweet burst of ripe strawberries baked into every bite. This recipe isn’t just a dessert; it’s a little summer celebration on your plate that’s easy to make and impossible to resist.

Ingredients You’ll Need

Twelve round shortbread cookies arranged neatly in three rows of four on a cooling rack over brown parchment paper, each topped with a thick, smooth layer of pink frosting swirled in a circular pattern. The frosting is sprinkled with small pieces of crushed red fruit and tiny bits of yellow zest, adding texture and color contrast. Around the rack, there are fresh whole strawberries, lemon halves, and a white bowl filled with strawberries on a white marbled surface, alongside a metal spreading knife with some pink frosting on its blade. Photo taken with an iphone --ar 4:5 --v 7

You don’t need a pantry full of exotic ingredients to whip up this delightful Strawberry Lemonade Cookies Recipe. Each component plays a simple but vital role in crafting the perfect balance of flavor, texture, and color, making these cookies irresistibly inviting.

1 cup all-purpose flour: The sturdy base that provides structure to your cookies and balances the delicate fruit flavors.
½ cup powdered sugar: Adds a subtle sweetness and helps give the cookies their tender crumb.
¼ teaspoon baking powder: A gentle lift agent that keeps your cookies light and fluffy.
¼ teaspoon baking soda: Works with the acid in lemon juice to give a slight rise and soft texture.
¼ teaspoon salt: Enhances and rounds out all the sweet and tangy flavors.
½ cup unsalted butter, softened: Infuses richness and moisture, ensuring a luscious chew.
½ cup granulated sugar: Gives that classic sweet bite and helps the edges caramelize beautifully.
1 large egg: Binds everything together while contributing slight richness.
1 teaspoon vanilla extract: Adds warmth and depth beneath the bright lemon and berry notes.
Zest of 1 lemon: Bursts with fresh citrus aroma and flavor that wakes up the palate.
¼ cup fresh strawberries, pureed: Use ripe berries for a vibrant pink color and natural fruity sweetness.
2 tablespoons lemon juice: Elevates the zing and reacts with leaveners for that perfect tender crumb.

How to Make Strawberry Lemonade Cookies Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This sets the stage for even baking and keeps your cookies from sticking, making cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, powdered sugar, baking powder, baking soda, and salt. This step ensures even distribution, so every cookie bakes perfectly without bitter pockets of baking soda or uneven sweetness.

Step 3: Cream Butter and Sugar

In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This fluffy base traps air, contributing to the tender texture and lovely rise in your Strawberry Lemonade Cookies Recipe.

Step 4: Add the Wet Flavorings

Now stir in the egg, vanilla extract, lemon zest, strawberry puree, and lemon juice into the butter mixture. Mixing these gently lets the bright citrus and juicy strawberry notes shine without overworking the dough.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, folding just until combined. Be careful not to overmix here; overworking the dough can make the cookies dense instead of soft and tender.

Step 6: Shape the Cookies

Use a cookie scoop or your hands to drop tablespoon-sized portions of dough onto your prepared baking sheet. Leave enough space between each cookie because they will spread out and grow in the oven.

Step 7: Bake to Perfection

Bake for 8 to 10 minutes, until the edges turn a light golden hue. The centers may still look a little soft—that’s good! They will set up as the cookies cool, leaving you with that perfect tender bite.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This prevents breakage and helps them finish setting, ensuring that iconic mix of crisp edges and chewy center.

How to Serve Strawberry Lemonade Cookies Recipe

The image shows soft round cookies placed on a metal cooling rack over a white marbled surface. Each cookie has two layers: a light golden base and a thick layer of pale pink frosting swirled smoothly on top. The frosting is sprinkled with small red crunchy bits and tiny yellow zest pieces. Around the cookies, there are fresh whole strawberries adding bright red color, along with a small white bowl filled with red freeze-dried fruit pieces. The cookies look moist and fresh, with a vibrant, inviting look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop of fresh flavor and color, top your cookies with a light sprinkle of powdered sugar or a few finely grated lemon zest curls. If you want to get fancy, a drizzle of simple lemon glaze creates both a sweet shine and an extra burst of citrus zing that dazzles.

Side Dishes

Pair these cookies with tall glasses of homemade lemonade or a refreshing iced tea to echo the bright citrus notes and complement the sweet strawberry flavor. A scoop of vanilla ice cream also makes a dreamy side for an indulgent twist.

Creative Ways to Present

Arrange your Strawberry Lemonade Cookies Recipe on a rustic wooden board or a pretty pastel platter with fresh mint leaves or edible flowers scattered around for a charming, garden-party vibe. Stack them with layers of whipped cream or vanilla frosting in between for delightful mini cookie sandwiches that will impress guests at any occasion.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature once they are completely cool. This will keep the edges crisp while preserving the soft centers for up to three days—perfect if you want a sweet treat that lasts through the week.

Freezing

If you want to enjoy these delicious treats at a later date, you can freeze the cookies in a single layer on a baking sheet first. Then transfer them to a resealable bag with parchment paper between layers to prevent sticking. Frozen, they maintain their flavor for up to a month.

Reheating

To revive your frozen or leftover cookies, gently warm them in an oven or toaster oven set to 250°F for 5 to 8 minutes. This brings back the fresh-baked softness and reawakens those bright strawberry and lemon notes. A quick 10-second microwave zap also works if you prefer a softer texture without a crisp edge.

FAQs

Can I use freeze-dried strawberries instead of fresh puree?

Definitely! Just rehydrate the freeze-dried strawberries with a bit of warm water before adding them to the dough. This will help maintain moisture and flavor without drying out your cookie dough.

How do I know when the cookies are perfectly baked?

Look for lightly golden edges and tiny cracks on the surface. The cookies should feel firm around the edges but still slightly soft in the center. They will firm up as they cool, giving you that wonderful chewy texture.

Can I make the dough ahead of time?

Absolutely! Wrap the dough tightly in plastic wrap and chill it in the refrigerator overnight. When ready, let it sit at room temperature for a few minutes before slicing and baking for smooth, uniform cookies.

What if I don’t have fresh lemons or strawberries?

You can substitute with bottled lemon juice (make sure it’s pure lemon juice) and frozen strawberries (thawed), which still give you great flavor. Just be mindful that fresh ingredients always provide the brightest taste.

Can I double the recipe for a larger batch?

Yes, doubling the ingredients works well. Just be sure to bake the cookies in batches so they have plenty of room on the baking sheet and bake evenly without overcrowding.

Final Thoughts

This Strawberry Lemonade Cookies Recipe is truly a special treat that brings a slice of sunny joy right into your kitchen. Its bright flavors and tender texture make it an irresistible choice whether you’re baking for family, friends, or simply to brighten your day. I hope you’ll give these cookies a try soon—they might just become your new favorite summer indulgence to share and savor over and over again!