Strawberry Lemonade Cookies
A bright and refreshing summer cookie featuring a soft citrus base, bursts of fresh strawberry, and a sweet-tart lemon glaze for a perfectly balanced dessert.
Equipment
- Baking Sheets
- Parchment paper
- Mixing bowls
- Cookie Scoop
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh strawberries, finely diced
- 1 cup powdered sugar (for glaze)
- 1-2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice, then mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Gently fold in the finely diced strawberries, being careful not to overmix.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes until the edges are set and the centers remain soft. Allow cookies to cool completely on a wire rack.
- Whisk together powdered sugar and lemon juice to create the glaze, then drizzle over the cooled cookies before serving.
Notes
Alice-Approved: For a truly "bistro-style" finish, garnish each cookie with a tiny pinch of extra lemon zest while the glaze is still wet.
Consistency: If the glaze is too thick, add lemon juice 1/2 teaspoon at a time until it reaches the desired smooth, pourable consistency.