Strawberry Lemonade Cookies (Print View)

Soft, tangy cookies bursting with fresh strawberries and bright lemon flavor, finished with a sweet citrus glaze.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon 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 tablespoon lemon zest (from 1-2 lemons)
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Add-Ins

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

→ Lemon Glaze

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

# How to Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside
03 - Beat 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. Stir in lemon zest, lemon juice, and vanilla extract
05 - Gradually mix dry ingredients into wet mixture until just combined
06 - Gently fold in diced strawberries and white chocolate chips if using. Avoid overmixing
07 - Scoop tablespoon-sized portions onto prepared baking sheets, leaving 2 inches between cookies
08 - Bake for 11-13 minutes until edges are set and centers appear slightly soft
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely
10 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and let set before serving

# Expert Tips:

01 -
  • They taste like summer in your backyard, with that bright hit of fresh lemon cutting through the sweet strawberry warmth
  • The texture is absolutely magical—slightly crisp edges giving way to a soft, cakey center that makes people reach for seconds
02 -
  • Patting your strawberries completely dry with paper towels is the difference between cookies that are perfectly soft and ones that turn out soggy
  • These cookies continue baking on the hot sheet, so removing them when centers still look slightly underdone is exactly right
03 -
  • Use a microplane for the lemon zest—it catches only the bright outer layer and leaves the bitter white pith behind
  • For extra strawberry flavor, toss the diced berries in a tablespoon of flour before folding them into the dough

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