Strawberry Lemonade Cookies (Printer-Friendly)

Soft cookies studded with fresh strawberries and zesty lemon, topped with a sweet glaze for a refreshing summer treat.

# What You'll Need:

→ Dry Ingredients

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

→ Add-Ins

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

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 1-2 Tbsp 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 in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Incorporate lemon zest, lemon juice, and vanilla extract.
05 - Gradually blend dry ingredients into wet mixture until just combined, being careful not to overmix.
06 - Gently fold diced strawberries and white chocolate chips into dough until evenly distributed.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
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 allow to set before serving.

# Expert Advice:

01 -
  • They taste like sunshine captured in a soft, chewy cookie that somehow stays fresh for days
  • The tangy lemon glaze transforms something already wonderful into something absolutely addictive
02 -
  • Drying your strawberries thoroughly with paper towels is absolutely crucial or your cookies will turn out soggy in the middle
  • The glaze needs to be completely set before you stack these cookies, or they will stick together in a frustrating mess
03 -
  • Roll your dough balls in extra granulated sugar before baking for a sparkly, crackly top that looks bakery beautiful
  • Zest your lemons before juicing them, it is infinitely easier to handle a whole lemon than a slippery juiced one

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