Strawberry Lemonade Cookies (Printable Version)

Soft cookies with fresh strawberries and zesty lemon topped with sweet glaze

# What You 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:

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 until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Gradually mix dry ingredients into wet mixture until just combined.
06 - Gently fold in diced strawberries and white chocolate chips if using, being careful not to overmix.
07 - Drop tablespoon-sized portions 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 let set before serving.

# Expert Advice:

01 -
  • The strawberry pieces create pockets of juicy sweetness that make every bite different from the last
  • Lemon and white chocolate taste like they were made for each other in these soft, chewy cookies
02 -
  • Overdrying your strawberries is better than underdrying them, trust me on this one
  • These cookies taste even better on day two when the flavors have had time to make friends
03 -
  • Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading
  • Use a cookie scoop for uniform cookies that bake evenly every time

Go Back