Description
Sweet summer memories dance through these delightful strawberry lemonade cookies, blending zesty citrus with luscious berry notes. Perfectly balanced and irresistibly charming, you’ll savor each delectable bite of this refreshing homemade treat.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
Wet Ingredients:
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
Leavening and Flavor Ingredients:
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, crushed (or ¾ cup fresh diced strawberries, patted dry)
Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper, ensuring an even surface for uniform cookie baking.
- Using an electric mixer, whip butter and sugar together until the mixture becomes airy and pale, creating a smooth and creamy base for the cookies.
- Introduce egg, freshly grated lemon zest, tangy lemon juice, and aromatic vanilla extract into the butter mixture, blending thoroughly to distribute flavors evenly.
- In a separate mixing bowl, sift together flour, baking soda, baking powder, and salt, creating a light and uniform dry ingredient blend.
- Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined to prevent overmixing and maintain a tender cookie texture.
- Delicately fold crushed freeze-dried strawberries into the cookie dough, distributing the vibrant fruit pieces throughout for bursts of intense strawberry flavor.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow cookies room to spread during baking.
- Bake in the preheated oven for 10-12 minutes, or until edges turn light golden and centers appear soft but set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Achieve the perfect texture by ensuring butter is softened but not melted, allowing for optimal creaming with sugar.
- Sift dry ingredients to prevent lumps and create a smoother, more consistent cookie dough that blends easily.
- Use fresh lemon zest for maximum citrus flavor, grating only the bright yellow part of the lemon peel to avoid bitter white pith.
- Avoid overmixing the dough after adding dry ingredients, which can lead to tough, dense cookies instead of tender, soft treats.
- Experiment with freeze-dried strawberries for intense fruit flavor and crisp texture that won’t add extra moisture to the dough.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s delicate structure.
- Cool cookies completely on the baking sheet for 5 minutes before transferring to a wire rack to help them set and prevent breaking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg