Strawberry Lemonade Cookies
Delightful cookies packed with vibrant flavors of juicy strawberries and zesty lemonade, perfect for summer.
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
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to two weeks. Freeze in an airtight container for up to 3 months. Try adding lemon zest or swapping strawberries for other berries for variations.