Strawberry Lemonade Cookie
Enjoy the bright, refreshing flavors of strawberry and lemonade in every bite of these soft, tangy Strawberry Lemonade Cookies, perfect for a summer treat or anytime dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 3/4 cup freeze-dried strawberry powder (or finely crushed freeze-dried strawberries)
- Optional: pink sanding sugar for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and freeze-dried strawberry powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using a cookie scoop or spoon, drop dough onto prepared baking sheets about 2 inches apart.
- Optional: Sprinkle the tops with pink sanding sugar for extra sparkle.
- Bake for 10–12 minutes until edges are lightly golden but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra burst of flavor, drizzle a simple lemonade glaze made with powdered sugar and lemon juice over the cooled cookies.
Find it online: https://auntyspices.com/strawberry-lemonade-cookie/