Strawberry Lemonade Cookies (Printable Version)

Soft, chewy strawberry cookies with lemon zest and a tangy glaze—summer-ready and delightfully bright.

# What You Need:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/4 cup vegetable oil
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons fresh lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 2 teaspoons pure vanilla extract
11 - 1 cup diced fresh strawberries

→ Lemonade Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1/2 teaspoon lemon zest
15 - 2 to 3 teaspoons crushed freeze-dried strawberries (optional)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer to cream together softened butter, vegetable oil, and granulated sugar until pale and fluffy.
04 - Beat in eggs one at a time, mixing thoroughly after each. Incorporate lemon zest, fresh lemon juice, and vanilla extract until smooth.
05 - Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold in diced fresh strawberries until evenly distributed.
07 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, leaving 2 inches between each.
08 - Bake for 10 to 12 minutes, or until the cookie edges are lightly golden.
09 - Let cookies cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely before glazing.
10 - In a small bowl, whisk together powdered sugar, fresh lemon juice, lemon zest, and optional freeze-dried strawberries until smooth.
11 - Drizzle lemonade glaze over fully cooled cookies. Allow glaze to set before serving.

# Expert Tips:

01 -
  • The unexpected hit of tart citrus in each soft, chewy bite is like sharing a secret with your tastebuds.
  • They come together quickly but look (and taste) like a bakery-worthy summer treat.
02 -
  • If your strawberries are too juicy, the dough will turn runny and spread too much in the oven—pat them dry, always.
  • Letting the cookies cool completely before glazing keeps the icing from melting into the crumb.
03 -
  • Chilling the dough for 15 minutes before baking leads to thicker, puffier cookies.
  • A pinch of salt in the glaze brings out the complexities of both strawberry and lemon.

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