Description
Bright and zesty Strawberry Lemonade Cookies combine the tartness of fresh lemon juice and zest with the sweet aroma of strawberry extract, creating a soft, chewy treat perfect for any season. These cookies are lightly coated in sugar for a delicate crunch and a pop of sweetness.
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 lemon juice (fresh is best)
- 1 teaspoon lemon zest
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons strawberry extract
- Optional: 2–3 drops pink or red food coloring
For Coating
- ¼ cup granulated sugar or powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture becomes light and fluffy, about 2–3 minutes. This step is key for a tender cookie texture.
- Add Eggs and Flavorings: Incorporate the egg, lemon juice, lemon zest, vanilla extract, and strawberry extract into the butter mixture. Beat until smooth and well combined. If you desire a pinkish color, add 2–3 drops of pink or red food coloring and mix evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, mixing on low speed just until fully combined. Avoid overmixing to keep the cookies soft.
- Shape and Bake: Using a cookie scoop or tablespoon, form the dough into balls. Optionally, roll each ball in granulated or powdered sugar for a sweet coating. Place the balls 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 9–11 minutes in the preheated oven, until the edges are just set but the centers remain soft. They will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for a soft texture or let cool completely for maximum chewiness.
Notes
- For the freshest flavor, use freshly squeezed lemon juice and freshly grated lemon zest.
- Do not overmix the dough after adding flour; this prevents tough cookies.
- Rolling the dough balls in sugar before baking gives a slight crunch and extra sweetness.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- If you prefer, substitute powdered sugar for coating for a softer finish.
