Description
Bright and zesty Strawberry Lemonade Cookies combine the fresh flavors of lemon and strawberry extract into a soft, chewy cookie coated lightly with sugar. Perfect for a refreshing twist on classic cookies, these treats are easy to make and bring a burst of summer to any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons strawberry extract
- Optional: 2–3 drops pink or red food coloring
Coating
- ¼ cup granulated sugar or powdered sugar for coating
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed for about 2 to 3 minutes until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add Eggs and Flavorings: Incorporate the egg, fresh lemon juice, lemon zest, vanilla extract, and strawberry extract into the butter mixture. Beat again until everything is well combined and smooth. If you desire a pink hue for your cookies, add 2–3 drops of pink or red food coloring and mix thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until no flour streaks remain. Be careful to avoid overmixing, which can result in tough cookies.
- Shape and Bake: Use a cookie scoop or tablespoon to portion the dough into balls. Roll each ball optionally in granulated or powdered sugar for a sweet coating. Place the dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 9 to 11 minutes. The edges should be set, but the centers will still look soft as they will firm up while cooling.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes to set before transferring them to a wire rack to cool completely. Enjoy the cookies warm for a softer texture or cooled for maximum chewiness.
Notes
- For best flavor, use fresh lemon juice and zest.
- Do not overmix the dough once the flour is added to maintain cookie tenderness.
- Rolling dough in sugar before baking adds a sweet, slightly crunchy exterior.
- Cookies will continue to firm up after baking, so avoid overbaking to keep them soft.
- You can substitute strawberry extract with strawberry puree for a more natural flavor but adjust the flour slightly to maintain dough consistency.
