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Fresh Strawberry Lemonade Cookies

These delightful cookies combine fresh strawberries and zesty lemon juice for a refreshing treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 stick 1 stick (1/2 cup) of unsalted butter, softened Use softened butter for easy mixing.
  • 1 cup 1 cup of granulated sugar
  • 2 tablespoons 2 tablespoons of lemon juice Freshly squeezed lemon juice is preferred.
  • 1 tablespoon 1 tablespoon of lemon zest Zest from fresh lemons.
  • 1 large 1 large egg Room temperature egg for better mixing.
Dry Ingredients
  • 2 cups 2 cups of all-purpose flour
  • 1 teaspoon 1 teaspoon of baking soda Ensure it's fresh for best results.
  • 1/2 teaspoon 1/2 teaspoon of salt Enhances flavor.
Main Ingredient
  • 1 cup 1 cup of fresh strawberries, finely chopped Pat dry if very juicy.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Finely chop the fresh strawberries and pat them dry if they are too juicy.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the lemon juice, lemon zest, and the egg into the butter and sugar mixture, mixing until evenly combined.
  5. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until combined.
  6. Gently fold the chopped strawberries into the dough, being careful not to overmix.
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes, until the edges are lightly golden.
  2. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to a week. Reheat in the microwave for about 10-15 seconds for a warm treat.