Strawberry Lemonade Cookie Recipe

Strawberry Lemonade Cookies combine the zing of fresh lemon with the sweetness of strawberries in a soft, bakery-style cookie. They’re lightly crisp on the edges, tender in the center, and finished with a sweet lemon glaze that makes every bite pop with flavor.

Why You’ll Love These Cookies

• Soft and chewy texture
• Fresh citrus flavor
• Beautiful pink color
• Perfect for summer
• Easy to make
• Freezer-friendly dough

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon strawberry extract (optional for stronger flavor)
• ½ cup finely chopped fresh strawberries (patted dry)
• 2–3 drops pink food coloring (optional)

For the Lemon Glaze:

• 1 cup powdered sugar
• 1–2 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Beat in egg, lemon zest, lemon juice, vanilla, and strawberry extract.
5. Gradually mix in dry ingredients until just combined.
6. Fold in chopped strawberries gently. Add food coloring if desired.
7. Scoop dough onto baking sheet, spacing 2 inches apart.
8. Bake 10–12 minutes until edges are lightly golden.
9. Cool completely.
10. Whisk powdered sugar with lemon juice and drizzle over cookies.
11. Allow glaze to set before serving.

Texture Tips

• Pat strawberries dry to avoid excess moisture.
• Do not overmix once flour is added.
• Chill dough 30 minutes for thicker cookies.

Flavor Boost Ideas

• Add white chocolate chips
• Roll cookies in lemon sugar before baking
• Add extra zest for stronger citrus punch

Storage

Store in airtight container up to 4 days.
Freeze dough balls up to 2 months.

Strawberry Lemonade Cookies

Soft, chewy cookies bursting with fresh lemon zest and sweet strawberries, topped with a bright lemon glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 2.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.75 cup unsalted butter softened
• 1.25 cups granulated sugar
• 1 egg large
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 0.5 cup fresh strawberries finely chopped

Lemon Glaze

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Equipment

• Mixing bowls
• Baking sheet
• Hand mixer or stand mixer
• Whisk

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy.
4. Add egg, lemon zest, lemon juice, and vanilla.
5. Mix in dry ingredients and fold in strawberries.
6. Scoop dough onto baking sheets.
7. Bake 10–12 minutes until lightly golden.
8. Cool and drizzle with lemon glaze.

Notes

Pat strawberries dry before adding to dough to prevent excess moisture. Chill dough for thicker cookies.