Strawberry Lemonade Cookie
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.
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.