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Strawberry Lemonade Cookie

Strawberry Lemonade Cookie

The Crispy Chef
Strawberry Lemonade Cookies combine the zesty tartness of lemon with the fruity sweetness of strawberries for the ultimate summer cookie. With a chewy texture and a burst of flavor in every bite, these cookies are perfect for picnics, parties, or simply enjoying with a cup of tea.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 160 kcal

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Zester
  • Baking sheet
  • Parchment paper or silicone mat
  • Cooling rack

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 4 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup freeze-dried strawberries crushed
  • 1/2 tsp strawberry extract
  • Optional 1/2 cup chopped fresh strawberries
  • Optional Strawberry Lemon Glaze or Strawberry Lemonade Buttercream for topping/sandwiching

Instructions
 

  • In a mixing bowl, cream together butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
  • Add eggs one at a time, then mix in vanilla extract, lemon extract, lemon zest, and lemon juice.
  • In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add dry ingredients to the wet mixture until just combined.
  • Fold in freeze-dried strawberries and strawberry extract. If using, gently fold in fresh strawberries.
  • Chill dough for at least 30 minutes (optional but recommended).
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  • Scoop dough onto baking sheet, spacing about 2 inches apart.
  • Bake for 9–11 minutes, until edges are set and centers look slightly underbaked.
  • Let cool on pan for 5 minutes before transferring to a cooling rack.
  • (Optional) Top with strawberry lemon glaze or use buttercream to make sandwich cookies.

Notes

For chewier cookies, slightly underbake and let finish on the pan.
Add a slice of bread to the storage container to keep cookies soft.
Store in an airtight container at room temp for up to 1 week or freeze up to 3 months.
Pair with vanilla ice cream or iced tea for a refreshing summer treat.

Nutrition

Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSugar: 14g
Keyword strawberry lemonade cookies
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