Strawberry Lemonade Cookies (Printable)

Soft cookies with fresh strawberries and zesty lemon topped with sweet glaze

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 Tbsp lemon zest (from 1-2 lemons)
09 - 2 Tbsp fresh lemon juice
10 - 1 tsp vanilla extract

→ Add-Ins

11 - 1 cup diced fresh strawberries, blotted dry with paper towels
12 - 1/2 cup white chocolate chips (optional)

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 1-2 Tbsp fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Gradually mix dry ingredients into wet mixture until just combined.
06 - Gently fold in diced strawberries and white chocolate chips if using. Avoid overmixing.
07 - Drop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11-13 minutes until edges are set and centers appear slightly soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and allow to set before serving.

# Expert Advice:

01 -
  • The combination of fresh strawberries and bright lemon gives you that perfect balance of sweet and tangy without feeling heavy
  • These cookies stay soft for days, making them ideal for sharing at picnics or keeping stashed away for midnight cravings
02 -
  • Overmixing after adding the flour makes tough cookies, so stop as soon as you no longer see dry streaks
  • Those strawberries need to be patted completely dry or you'll end up with soggy patches around every fruit piece
03 -
  • Chill your dough for 30 minutes before baking if your kitchen is warm, which helps the cookies hold their shape better
  • Zest your lemons before juicing them, since it's nearly impossible to zest a lemon that's already been squeezed

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