Strawberry Lemonade Cookies
Delightful and refreshing, these Strawberry Lemonade Cookies are bursting with the flavors of summer and have a soft, chewy texture. Perfect for picnics or as a sweet treat any time of the year.
Equipment
- 1 mixing bowl
- 1 electric mixer
- 1 baking sheet
- 1 parchment paper
- 1 cookie cutter (optional)
- 1 cooling rack
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 unit zest of lemon
- ¼ cup fresh strawberries, pureed Use ripe strawberries for the best flavor.
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, powdered sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg, vanilla extract, lemon zest, strawberry puree, and lemon juice to the butter mixture. Mix until everything is well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Using a cookie scoop or your hands, drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie as they will spread.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underdone but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For an extra touch, you can drizzle a simple lemon glaze or sprinkle additional powdered sugar on top after the cookies have cooled.
Ensure to use ripe strawberries for the best flavor in the puree. If strawberries are out of season, you can substitute with freeze-dried strawberry powder.
Store the cookies in an airtight container for up to a week for optimal freshness.