Strawberry Lemon Cookies
Strawberry Lemon Cookies are the perfect blend of sweet and tangy flavors. These cookies bring together the freshness of strawberries and the zesty brightness of lemons, creating a delightful treat for any occasion. Whether it’s for a family gathering, a picnic, or just an afternoon snack, these cookies are sure to bring a smile to your face.
Why Make This Recipe
Making Strawberry Lemon Cookies is a fun and easy way to enjoy a burst of flavor in every bite. The combination of fruity strawberry and zesty lemon makes these cookies not only delicious but also visually appealing. They are perfect for sharing, and the kids will love them. Plus, the drizzle of glaze and the sprinkle of cookie crumbs on top give these cookies a unique touch that makes them stand out.
How to Make Strawberry Lemon Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 1⁄2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/3 cup freeze-dried strawberry powder (or strawberry extract with pink food coloring)
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1⁄2 teaspoon vanilla extract (for glaze)
- Crushed chocolate cookie crumbs (for topping)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Divide the dough in half. Mix lemon zest and lemon juice into one half, and mix freeze-dried strawberry powder (or strawberry extract with coloring) into the other half.
- Take equal portions of each dough and gently press them together to form a single cookie, ensuring the flavors are evenly mixed. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth to prepare the glaze.
- Drizzle the glaze over the cooled cookies and sprinkle crushed chocolate cookie crumbs on top for added texture and flavor.
- Serve and enjoy! These cookies are a great balance of fruity sweetness and citrus tang with a delightful crunch from the topping!
How to Serve Strawberry Lemon Cookies
Strawberry Lemon Cookies can be served on a pretty plate or in a cookie jar. They are great for sharing at parties or enjoying with a cup of tea or coffee. You can also package them as gifts for friends and family.
How to Store Strawberry Lemon Cookies
To keep your Strawberry Lemon Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them in a freezer-safe container for up to three months.
Tips to Make Strawberry Lemon Cookies
- Make sure your butter is softened for easier mixing.
- Be careful not to overmix the dough, as it can make the cookies tough.
- Experiment with the amount of lemon zest and strawberry powder to suit your taste.
Variation
You can try adding white chocolate chips or nuts for an extra twist! If you prefer a more intense strawberry flavor, use strawberry extract in the dough instead of freeze-dried powder.
FAQs
Q: Can I use fresh strawberries instead of freeze-dried strawberry powder?
A: Yes, but you may need to adjust the amount of flour, as fresh strawberries can add moisture to the dough.
Q: How do I make sure my cookies don’t spread too much while baking?
A: Chilling the dough for about 30 minutes before baking can help the cookies maintain their shape.
Q: Can I make these cookies gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.
Strawberry Lemon Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure your butter is softened for easier mixing.
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/3 cup freeze-dried strawberry powder Or strawberry extract with pink food coloring.
For the glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk Adjust for desired consistency.
- 0.5 teaspoon vanilla extract For glaze.
For topping
- Crushed chocolate cookie crumbs For added texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Divide the dough in half. Mix lemon zest and lemon juice into one half, and mix freeze-dried strawberry powder (or strawberry extract with coloring) into the other half.
- Take equal portions of each dough and gently press them together to form a single cookie, ensuring the flavors are evenly mixed.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
Glazing
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth to prepare the glaze.
- Drizzle the glaze over the cooled cookies and sprinkle crushed chocolate cookie crumbs on top.
Serving
- Serve and enjoy! These cookies are perfect for sharing, and great with a cup of tea or coffee.
