If you’re a fan of sweet, tangy treats that scream summer, then Strawberry Lemonade Cookies should definitely be on your radar. Yes, these delightful cookies pack a punch of vibrant flavors that combine juicy strawberries and zesty lemonade. Seriously, they’re like a summer party in your mouth! 🎉
Why Make This Recipe
Why whip up a batch of Strawberry Lemonade Cookies, you ask? Well, for starters, they’re super easy to make, and the flavor is downright addictive. Plus, they’re perfect for sharing with friends (or keeping all to yourself, no judgment here!).
Imagine biting into a soft, chewy cookie with that sweetness from strawberries, balanced perfectly with the tartness of lemonade. It’s basically the cookie version of sipping a sunny lemonade on a hot day. Why not give your baking routine a little fruity twist?
How to Make Strawberry Lemonade Cookies
Baking these cookies is a breeze, even for beginner bakers. Here’s a quick rundown of the steps to make mouthwatering Strawberry Lemonade Cookies:
- Preheat your oven to 350°F (175°C).
- Cream together butter, granulated sugar, and brown sugar in a large bowl till it’s fluffy and light.
- Mix in the eggs and vanilla extract. Feel free to sing a little while you do this—it adds to the magic.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet ingredients.
- Fold in the crushed strawberries and lemonade concentrate. Your kitchen will smell divine already!
- Drop rounded tablespoons of the dough onto ungreased baking sheets, leaving about 2 inches between them—give them some room to spread!
- Bake for 10-12 minutes or until the edges turn lightly golden. Keep an eye on them, so they don’t get too brown—nobody wants burnt cookies!
- Let them cool a bit on the sheets before transferring them to wire racks. Patience, my friend!
- Finish with a dusting of powdered sugar for that extra touch of sweetness.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed strawberries
- 1/4 cup lemonade concentrate
- 1/2 cup powdered sugar (for dusting)
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Stir in the crushed strawberries and lemonade concentrate until well combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Dust with powdered sugar before serving.
How to Serve Strawberry Lemonade Cookies
Serving these cookies is as easy as pie (or cookie, in this case). You can plate them up for your guests or just leave them on the counter for a casual snack. They pair wonderfully with a glass of lemonade or iced tea—talk about a refreshing combo! 🍋
Feeling fancy? You can also serve them with a scoop of vanilla ice cream. Trust me; it’s next-level good!
How to Store Strawberry Lemonade Cookies
Want to keep those yummy cookies fresh? Here’s how you can do it:
- Room Temperature: Store in an airtight container for up to 5 days.
- Fridge: If you want to keep them extra fresh, stow them in the fridge for up to two weeks.
- Freezer: Need to save some for later? Freeze them in an airtight container for up to 3 months. Just thaw them at room temperature when you want to devour!
Tips to Make Strawberry Lemonade Cookies
- Use fresh strawberries for the best flavor. Frozen ones work too, but they may be a bit mushy.
- Don’t skip the dusting of powdered sugar! It makes a world of difference in appearance and taste.
- Experiment with adding a little lemon zest for an extra pop of flavor. Zesty is always better, right? 😉
Variation
Feel like changing things up? You could swap strawberries for other berries like raspberries or blueberries. Each berry brings its own unique flavor while keeping the whole cookie vibe going. You could even toss in some white chocolate chips for that dreamy sweetness. Get creative!
FAQs
1. Can I use fresh lemon juice instead of lemonade concentrate?
Absolutely! Just adjust the sugar in the recipe to balance the tartness.
2. How do I know when the cookies are done baking?
Look for lightly golden edges—this means they’re ready! The centers might look a tad soft, but they’ll firm up as they cool.
3. What if I don’t have unsalted butter?
You can use salted butter, but consider reducing the salt in the recipe a bit. Wouldn’t want them tasting like the ocean! 🌊
Now you’ve got everything you need to make and enjoy these Strawberry Lemonade Cookies! Go bake a batch and treat yourself. Your taste buds will thank you! 🍪
Strawberry Lemonade Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened For best flavor
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Flavor Add-ins
- 1 cup crushed strawberries Fresh strawberries yield best flavor
- 1/4 cup lemonade concentrate Or use fresh lemon juice, adjusting sugar
For Dusting
- 1/2 cup powdered sugar For finishing touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Stir in the crushed strawberries and lemonade concentrate until well combined.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Dust with powdered sugar before serving.
Notes
Printable Recipe Card
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