Description
These Strawberry Lemonade Cookies are a delightful treat, bursting with fresh strawberry and zesty lemon flavors. They’re soft, chewy, and perfect for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 cup finely chopped fresh strawberries
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup freeze-dried strawberries, crushed (for coating)
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg, vanilla extract, and lemon extract until well combined.
- Gently fold in chopped strawberries and lemon zest.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Roll each ball in crushed freeze-dried strawberries.
- Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger lemon flavor, you can add a tablespoon of lemon juice to the dough.
- Make sure your butter is properly softened but not melted for the best texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Protein: 2g