Description
Sweet summer memories bloom with strawberry lemonade cookies, blending zesty citrus and luscious berry flavors into a delightful dessert. Crisp edges and tender centers invite you to savor pure sunshine in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup (1 stick/113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 1 large egg
Flavor Enhancers:
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries, crushed (or ¾ cup fresh diced strawberries, patted dry)
Leavening and Seasoning:
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Warm the oven to 350°F (175°C) and prepare a baking sheet with parchment paper for optimal cookie performance.
- Vigorously blend softened butter and granulated sugar in a spacious mixing bowl until the mixture transforms into a pale, airy consistency.
- Incorporate the egg, carefully zested lemon rind, fresh lemon juice, and aromatic vanilla extract into the creamy base, mixing thoroughly until uniform.
- Sift together flour, baking soda, baking powder, and salt in a separate vessel, ensuring even distribution of dry ingredients.
- Delicately introduce the dry mixture into the wet ingredients, stirring with minimal agitation to prevent overworking the dough.
- Gently integrate finely pulverized freeze-dried strawberries throughout the cookie mixture, distributing them evenly for consistent flavor and texture.
- Portion the dough into uniform spheres, placing them strategically on the prepared baking sheet with adequate spacing to allow spreading during baking.
- Slide the cookie-laden sheet into the preheated oven and bake for 10-12 minutes, or until edges display a subtle golden hue.
- Remove from oven and allow cookies to rest on the baking sheet for several minutes before transferring to a wire cooling rack to achieve perfect texture.
Notes
- Swap freeze-dried strawberries with fresh ones by reducing moisture content and chopping them finely to prevent soggy dough.
- Enhance lemon flavor by adding extra zest or using Meyer lemons for a sweeter, more fragrant citrus note.
- Chill dough for 30 minutes before baking to prevent spreading and create thicker, chewier cookies.
- Convert to gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking blend for celiac-friendly treats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg