Strawberry Lemonade Cookies (Printable Version)

Soft cookies combining fresh strawberries and zesty lemon with sweet glaze

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 Tbsp lemon zest (from 1-2 lemons)
09 - 2 Tbsp fresh lemon juice
10 - 1 tsp vanilla extract

→ Add-Ins

11 - 1 cup diced fresh strawberries, blotted dry with paper towels
12 - 1/2 cup white chocolate chips (optional)

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 1-2 Tbsp fresh lemon juice

# How To Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Gradually mix dry ingredients into wet mixture until just combined.
06 - Fold in diced strawberries and white chocolate chips if using, being careful not to overmix.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving 2 inches between each cookie.
08 - Bake for 11-13 minutes, or until edges are set and centers still look slightly soft.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth; drizzle over cooled cookies. Let set before serving.

# Expert Suggestions:

01 -
  • These cookies taste like summer sunshine with every bite, the perfect balance of sweet strawberries and bright lemon
  • They stay incredibly soft for days, which is rare for fruit-filled cookies, and the glaze adds just the right amount of tangy sweetness
02 -
  • Do not skip blotting your strawberries dry with paper towels, excess moisture is the enemy of perfect fruit cookies
  • These freeze beautifully unglazed, so consider making a double batch and saving some for later
03 -
  • Zest your lemons before juicing them, it is so much easier to handle the whole fruit while it still has its structure
  • Use strawberries that are ripe but not mushy, they will hold their shape better during baking

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