Strawberry Lemonade Cookies (Printable version)
Soft, chewy cookies with fresh strawberries and a tangy lemonade glaze—bright, summery, and easy to make.
# What you need:
→ For the Cookies
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/4 cup vegetable oil
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons fresh lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 2 teaspoons pure vanilla extract
11 - 1 cup diced fresh strawberries
→ For the Lemonade Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1/2 teaspoon lemon zest
15 - 2 to 3 teaspoons crushed freeze-dried strawberries (optional)
# How To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt.
03 - In a large bowl, cream the softened butter, vegetable oil, and granulated sugar with an electric mixer until light and fluffy.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Gradually add the flour mixture to the wet mixture, mixing just until combined.
06 - Gently fold diced fresh strawberries into the dough.
07 - Using a tablespoon or cookie scoop, drop mound-shaped portions of dough onto the prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden.
09 - Allow baked cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and crushed freeze-dried strawberries (if using) until a smooth glaze forms.
11 - Drizzle prepared glaze evenly over cooled cookies. Allow glaze to set before serving.
# Expert Advice:
01 -
- The glaze is so lemony and bright, it practically sparkles on your tongue.
- The cookies are soft, chewy, and absolutely loaded with bursts of real strawberry—like eating sunshine in cookie form.
02 -
- If your dough is too soft or sticky to scoop cleanly, chilling it for just fifteen minutes makes a world of difference.
- The glaze thickens as it stands, so add a little more lemon juice if it starts getting stubborn.
03 -
- Resist the urge to stack glazed cookies before the glaze dries—it keeps their color and shape sharp.
- Adding a pinch of salt to the glaze wakes up all the flavors—even the strawberry pops a little louder.