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
Scale
- 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