Name: Strawberry Lemonade Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 ½ cups all-purpose flour; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; ½ cup freeze-dried strawberries, finely crushed; 1 tsp vanilla extract; ½ cup powdered sugar (for rolling)

These bright, sweet, and tangy cookies combine the refreshing flavors of strawberry and lemonade, with a soft, chewy texture that makes them perfect for a summer treat.

Origin Strawberry Lemonade Cookies

Strawberry lemonade is a beloved summer drink, and these cookies bring that familiar refreshing taste into cookie form. With the perfect balance of sweetness and tartness, they have quickly become a favorite for picnics and outdoor gatherings.

What I Love About This Recipe

These cookies are a fun and creative twist on traditional lemonade cookies, with the addition of juicy strawberry flavor. The result is a zesty, fruity bite with a soft, melt-in-your-mouth texture that’s perfect for any occasion.

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Strawberry Lemonade Cookies

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Ingredients

1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ cup freeze-dried strawberries, finely crushed
1 tsp vanilla extract
½ cup powdered sugar (for rolling)

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet mixture and mix until smooth.
Gently fold in the crushed freeze-dried strawberries.
Roll dough into 1-inch balls and place them on the baking sheet.
Roll each dough ball in powdered sugar and slightly flatten with the back of a spoon.
Bake for 10–12 minutes or until edges are golden.
Let cookies cool on a wire rack.

Notes

Use fresh lemon juice and zest for the best flavor.
If you can’t find freeze-dried strawberries, fresh strawberries can be substituted, though they will make the dough wetter.
For an extra strawberry touch, drizzle the cooled cookies with strawberry glaze or jam.

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