Strawberry Lemonade Cookies
Bright and chewy strawberry lemonade cookies that are perfect for summer, with soft centers and a dusting of powdered sugar.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure the butter is softened for better texture.
- 1 cup granulated sugar
- 1 cup brown sugar, packed Use packed brown sugar for the right sweetness.
- 2 large eggs
- 1 tablespoon lemon zest Zest directly into the sugar-butter mixture.
- 2 cups all-purpose flour Level the flour for accurate measurement.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped Use fresh strawberries for best results.
For dusting
- 1/2 cup powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend this mixture into the creamed mixture.
- Gently fold in the chopped strawberries.
- Drop tablespoonfuls of dough onto ungreased baking sheets.
Baking
- Bake for 10–12 minutes or until edges are lightly golden.
- Allow cooling on baking sheets for a few minutes before transferring to wire racks.
- Dust with powdered sugar before serving.
Notes
Chill the dough for up to 24 hours for deeper flavor. The cookies are best stored in an airtight container at room temperature for up to 2 days and can be refrigerated thereafter.