Name: Strawberry Lemonade Cookie Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup lemonade concentrate, thawed; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; Zest of 1 lemon; 1 cup fresh strawberries, chopped; Powdered sugar for dusting

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Zest of 1 lemon

1 cup fresh strawberries, chopped

1/4 cup lemonade concentrate, thawed

Powdered sugar for dusting (optional)

Instructions

Step 1: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.

Step 2: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to ensure even distribution.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid tough cookies.

Step 5: Gently fold in the lemon zest, chopped strawberries, and lemonade concentrate, mixing until evenly incorporated.

Step 6: Cover the dough and chill in the refrigerator for at least 30 minutes to help the cookies hold their shape.

Step 7: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 8: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the baking sheets, spacing them apart.

Step 9: Bake for 10 to 12 minutes until edges are lightly golden, then let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 10: Optional: Dust the cooled cookies with powdered sugar for a sweet finishing touch.

Tips & Variations

Use fresh strawberries for the best flavor; frozen strawberries may add extra moisture.

Don’t skip chilling the dough—it helps maintain the cookie shape and improves texture.

Adjust the amount of lemonade concentrate to increase the lemony kick if desired.

Add white chocolate chips for a creamy variation.

Substitute strawberries with raspberries or blueberries for different fruity profiles.

Make these cookies vegan by using coconut oil instead of butter and flax eggs instead of regular eggs.

FAQs

Can I use frozen strawberries instead of fresh?

You can use frozen strawberries, but be aware they may release more moisture, which can affect the dough consistency and baking time. It’s best to thaw and drain them well before folding into the dough.

How can I make these cookies vegan?

To make vegan strawberry lemonade cookies, substitute the butter with coconut oil or a vegan butter alternative, and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit until gelatinous).