Tangy Strawberry Lemonade Cookies are a delightful treat that combines the zesty tang of fresh lemons with the sweetness of freeze-dried strawberries. These cookies are perfect for summer gatherings and offer a refreshing twist that everyone will love. With a vibrant lemon glaze on top, each bite is bursting with flavor, making them an ideal dessert for any occasion. Let’s dive into the delicious world of these cookies!
Why You’ll Love This Tangy Strawberry Lemonade Cookies
There are countless reasons to love Tangy Strawberry Lemonade Cookies. First and foremost, they are a delightful fusion of flavors that tantalize your taste buds. The combination of sweet freeze-dried strawberries and zesty lemon creates a unique sensory experience. These cookies are also incredibly easy to make, making them perfect for baking novices and seasoned pros alike. Here are a few more reasons:
- Refreshing and light, making them ideal for summer.
- They can be made gluten-free by substituting flour.
- Perfectly soft and chewy, thanks to the butter and sugars.
- Easy to customize with variations, such as adding cream cheese frosting.
- Great for parties, picnics, or just a sweet treat at home.
- They store well, so you can enjoy them over a few days.
This Citrus Strawberry Cookies Recipe is sure to become a favorite in your household!
Ingredients for Tangy Strawberry Lemonade Cookies
Gather these items:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon zest
- ¼ cup (60ml) fresh lemon juice
- ¾ cup (about 30g) freeze-dried strawberries, finely crushed
- 1 ½ cups (180g) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice (for glaze)
- 1-2 tablespoons milk or heavy cream (optional, for glaze)
- Pinch of pink food coloring (optional, for glaze)
How to Make Tangy Strawberry Lemonade Cookies Step-by-Step
- Step 1: Ensure butter and egg are at room temperature. Zest 2 tbsp and juice ¼ cup lemons for cookies; reserve 2-3 tbsp lemon juice for glaze. Crush ¾ cup freeze-dried strawberries. Sift 1 ½ cups powdered sugar for glaze.
- Step 2: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Step 3: In a stand mixer (or large bowl with hand mixer), beat 1 cup softened unsalted butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar on medium speed for 2-3 minutes until light, fluffy, and pale.
- Step 4: Beat in 1 large room temperature egg until fully incorporated, then 1 teaspoon pure vanilla extract until just combined.
- Step 5: Add 2 tablespoons fresh lemon zest and ¼ cup fresh lemon juice to the wet mixture. Beat on low speed until just combined.
- Step 6: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Step 7: Gently fold in ¾ cup finely crushed freeze-dried strawberries using a spatula, distributing them evenly.
- Step 8: Cover the dough tightly and refrigerate for at least 1 hour (ideally 2-3 hours) to prevent spreading and enhance flavor.
- Step 9: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Step 10: Remove chilled dough from refrigerator. Using a 1.5 to 2-tablespoon cookie scoop, place rounded portions of dough about 2 inches apart on prepared sheets. Bake one sheet at a time for 10-12 minutes, or until edges are lightly golden and centers are slightly soft.
- Step 11: Remove baking sheet from oven and let cookies cool on the sheet for about 5 minutes. Transfer warm cookies to a wire cooling rack to cool completely. Repeat with remaining dough using cooled baking sheets.
- Step 12: In a small bowl, whisk 1 ½ cups sifted powdered sugar with 2-3 tablespoons fresh lemon juice. Add optional 1-2 tablespoons milk or heavy cream, one teaspoon at a time, for desired consistency. Add a pinch of pink food coloring if desired for a pastel hue.
- Step 13: Once cookies are completely cool, drizzle or spread the lemon glaze over the tops. Let glazed cookies sit on the cooling rack for 15-30 minutes, or until the glaze has set firm to the touch.
Pro Tips for the Perfect Tangy Strawberry Lemonade Cookies
Keep these in mind:
- Always use room temperature ingredients for better mixing.
- Chill the dough to prevent the cookies from spreading too much during baking.
- Consider adding a touch of cream cheese frosting for extra sweetness.
- Experiment with adding nuts or other fruits for variations.
- Keep an eye on baking time; every oven is different!
Best Ways to Serve Tangy Strawberry Lemonade Cookies
These cookies are fantastic on their own but can also be served with:
- A scoop of vanilla ice cream for a delicious dessert.
- A glass of lemonade to enhance the citrus flavor.
- Fresh fruit on the side for a colorful presentation.
How to Store and Reheat Tangy Strawberry Lemonade Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to make them ahead of time, you can freeze the dough for up to 3 months. Just thaw and bake when you’re ready to enjoy!
Frequently Asked Questions About Tangy Strawberry Lemonade Cookies
What’s the secret to perfect Tangy Strawberry Lemonade Cookies?
The key is to chill your dough before baking. This helps prevent spreading and allows the flavors to meld together perfectly, resulting in soft and chewy cookies.
Can I make Tangy Strawberry Lemonade Cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2-3 days. Alternatively, freeze the dough balls and bake fresh cookies whenever the craving strikes.
How do I avoid common mistakes with Tangy Strawberry Lemonade Cookies?
Ensure your measurements are accurate and do not overmix the dough. Overmixing can lead to tougher cookies. Also, keep an eye on baking time to ensure they do not overbake.
Variations of Tangy Strawberry Lemonade Cookies You Can Try
Feel free to mix things up with these ideas:
- Add white chocolate chips for a creamy contrast.
- Substitute lemon zest with orange zest for a different citrus twist.
- Create a gluten-free version using almond or coconut flour.
- Top with a sprinkle of sea salt for a sweet and salty experience.
For more delicious recipes, check out Strawberry Lemonade Cake or Lemon Dijon Chicken Thighs. You can also explore Irresistible Strawberry Crunch Cheesecake for a delightful dessert option!
Enjoy baking these delightful cookies and share them with friends and family!
Print
Tangy Strawberry Lemonade Cookies: 12 Delightful Facts
- Total Time: 2 hours
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These bright and cheerful cookies combine the zesty tang of fresh lemon with sweet, fruity freeze-dried strawberries, all finished with a vibrant lemon glaze. Perfect for a refreshing treat.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon zest
- ¼ cup (60ml) fresh lemon juice
- ¾ cup (about 30g) freeze-dried strawberries, finely crushed
- 1 ½ cups (180g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice (for glaze)
- 1–2 tablespoons milk or heavy cream (optional, for glaze)
- Pinch of pink food coloring (optional, for glaze)
Instructions
- Ensure butter and egg are at room temperature. Zest 2 tbsp and juice ¼ cup lemons for cookies; reserve 2-3 tbsp lemon juice for glaze. Crush ¾ cup freeze-dried strawberries. Sift 1 ½ cups powdered sugar for glaze.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a stand mixer (or large bowl with hand mixer), beat 1 cup softened unsalted butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar on medium speed for 2-3 minutes until light, fluffy, and pale.
- Beat in 1 large room temperature egg until fully incorporated, then 1 teaspoon pure vanilla extract until just combined.
- Add 2 tablespoons fresh lemon zest and ¼ cup fresh lemon juice to the wet mixture. Beat on low speed until just combined.
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in ¾ cup finely crushed freeze-dried strawberries using a spatula, distributing them evenly.
- Cover the dough tightly and refrigerate for at least 1 hour (ideally 2-3 hours) to prevent spreading and enhance flavor.
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Remove chilled dough from refrigerator. Using a 1.5 to 2-tablespoon cookie scoop, place rounded portions of dough about 2 inches apart on prepared sheets. Bake one sheet at a time for 10-12 minutes, or until edges are lightly golden and centers are slightly soft.
- Remove baking sheet from oven and let cookies cool on the sheet for about 5 minutes. Transfer warm cookies to a wire cooling rack to cool completely. Repeat with remaining dough using cooled baking sheets.
- In a small bowl, whisk 1 ½ cups sifted powdered sugar with 2-3 tablespoons fresh lemon juice. Add optional 1-2 tablespoons milk or heavy cream, one teaspoon at a time, for desired consistency. Add a pinch of pink food coloring if desired for a pastel hue.
- Once cookies are completely cool, drizzle or spread the lemon glaze over the tops. Let glazed cookies sit on the cooling rack for 15-30 minutes, or until the glaze has set firm to the touch.
Notes
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg