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Strawberry Lemonade Cookies

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Soft, buttery cookies with bright lemon flavor and sweet strawberry notes, finished with a drizzle of lemon icing and colorful sprinkles. Their marbled pink and yellow appearance makes them as beautiful as they are refreshing.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup fresh lemon juice (about 1 lemon)
  • 1 tbsp lemon zest (from about 1 lemon)
  • ¼ cup strawberry puree or strawberry jam
  • Pink food coloring (optional)
  • Yellow icing or lemon glaze for drizzle
  • Pink, white, and purple sprinkles

Instructions

  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar for about 2–3 minutes until light and fluffy.
  4. Add the egg and vanilla extract and mix until fully incorporated.
  5. Stir in the lemon juice, lemon zest, and strawberry puree. Add a few drops of pink food coloring if a brighter color is desired.
  6. Gradually add the dry ingredients to the wet mixture and mix just until combined, avoiding overmixing.
  7. Divide the dough into three portions. Leave one plain, tint one with pink food coloring, and optionally add yellow coloring or extra lemon zest to the third portion.
  8. Take small pieces of each colored dough and gently swirl them together to create a marbled effect.
  9. Roll dough into balls about 1–1.5 inches in diameter and place them 2 inches apart on the prepared baking sheets. Lightly flatten each ball.
  10. Bake for 10–12 minutes until the edges are set and the tops show slight cracks.
  11. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Once cooled, drizzle with yellow icing or lemon glaze and finish with sprinkles.

Notes

  • For extra sweetness and texture, add white chocolate chips to the dough.
  • Increase lemon zest for a stronger citrus flavor.
  • Skip food coloring for a natural pastel look using only strawberry puree.
  • Rolling dough balls in granulated sugar before baking creates a slightly crisp exterior.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.
  • Baked cookies can be frozen for up to 2 months and thawed at room temperature.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberry-lemonade-cookies/