Strawberry Lemon Cookies
These Strawberry Lemon Cookies are a delightful blend of sweet strawberries and zesty lemons, perfect for any occasion.
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.
Notes
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe container for up to three months. Chilling the dough for about 30 minutes before baking can help the cookies maintain their shape.