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–+ servings
Strawberry Lemonade Cookies

Cool and Chewy Strawberry Lemonade Cookies for Summer Bliss

These Strawberry Lemonade Cookies are a delightful blend of sweet strawberries and zesty lemon, perfect for summer snacks.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Use a gluten-free blend for a gluten-free option.
  • 1 teaspoon Baking Soda No substitution necessary.
  • 0.5 teaspoon Salt No substitution necessary.
  • 0.5 cup Unsalted Butter Use vegan butter or coconut oil for a dairy-free version.
  • 0.75 cup Granulated Sugar No substitution necessary.
  • 0.5 cup Brown Sugar No substitution necessary.
  • 1 large Egg Use a flax egg (1 tbsp ground flaxseed with 3 tbsp water) for a vegan version.
  • 1 teaspoon Vanilla Extract No substitution necessary.
  • 1 tablespoon Lemon Zest No substitution necessary.
  • 2 tablespoons Lemon Juice No substitution necessary.
  • 1 cup Fresh Strawberries (chopped) Frozen strawberries can be used, but must be thawed and drained.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Cookie scoop
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until fluffy, about 3 minutes.
  4. Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture and mix until fully incorporated.
  5. Gradually mix in the flour mixture until just combined, being careful not to overmix.
  6. Fold in the chopped fresh strawberries gently, maintaining their integrity.
  7. Drop rounded portions of dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
  8. Let them cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week to maintain their soft and chewy texture.

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