Whip up these flavorful, chewy and easy homemade Strawberry Lemonade Cookies. Ready in about 30 minutes they are a fun dual flavor cookie you won’t be able to resist.
These Strawberry Lemonade Cookies are just what you need to whip up for the best summertime dessert. You only need about a half an hour and a handful of ingredients to make these!
Homemade cookies always get devoured in no time at our house. I’ve been making them for years, and trust me, they’re always a hit with friends and family!
These light and refreshing flavored cookies are perfect for graduation parties, potlucks, and outside get togethers. Or just because you are craving something sweet and fruity.
I can attest that these cookies do not disappoint! They are commonly requested during the summer months by my whole family, they have fallen in love.
The dual colors and flavors really set then off as well which make them interesting where you just have to grab one and give it a taste, and once you do – you will fall in love.
If you are a fan of strawberry and lemon then these Strawberry Lemonade Cookies are just what you need, the perfect pairing that goes together so well.
Some of our other favorite cookie recipes we have on our site include: Cosmic Brownie Cookies, Chewy Sugar Cookies, and Banana Cookies.
WHY THIS RECIPE WORKS:
- These are super easy to whip up and are homemade.
- Nice and chewy with just the little crisp outside.
- Pantry staple ingredients help these come together easily,
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Unsalted butter
Granulated sugar
Large egg
Egg yolk
Vanilla extract
All-purpose flour
Baking soda
Kosher salt
Freeze-dried strawberries
Red or pink food color
Powdered lemonade mix
Lemon zest
Yellow food color
HOW TO MAKE STRAWBERRY LEMONADE COOKIES, STEP BY STEP:
- Preheat the oven to 350°F and line a few large cookie sheets with parchment and set to the side.
- In a stand mixer, cream butter and 1 ¾ cups of sugar together until it’s light and fluffy, which usually takes about 3-4 minutes.
- Next, add in egg, egg yolk and vanilla to your mixture and beat until well combined, typically 1-2 minutes.
- Whisk together the flour, baking soda and salt in a small mixing bowl. Add the dry ingredients to the creamed mixture in the stand mixer and stir until just combined. Do not over mix the dough.
- Using a kitchen scale, separate the dough into two even portions, weighting about 17 ounces.
- Add your freeze-dried strawberries to a food processor and pulse until they turn into a fine powder.
- Add one portion of the dough back into the stand mixer. Add powdered strawberries and red or pink food color to the dough and mix until just combined.
- Add the second portion of dough into the mixing bowl once you’ve wiped out the bowl of the stand mixer. Add the lemonade mix, lemon zest and yellow food color to the dough and mix until just combined.
- Break apart each dough portion into 26 pieces, around 1 tablespoon in size.
- Place one piece of each colored dough next to each other and gently roll into a ball.
- Then, roll the dough ball in the leftover ¼ cup of sugar. Repeat with all the dough balls.
- Put 6-7 dough balls on the parchment lined cookie sheets and bake for 10-12 minutes or until the edges are starting to crisp up.
- Once done cooking, remove the cookie sheets and let them cool on the cookie sheets for 5-6 minutes before transferring to a wire rack to finish cooling.
WHERE CAN I FIND FREEZE-DRIED STRAWBERRIES?
Usually the freeze dried strawberries are located in the section of the store where you can find the raisins and other dried fruits, you can also order them off of Amazon.
Do not leave out the freeze-dried strawberries as they are essential to this recipe and you will not have that nice strawberry flavor that we are trying to achieve.
CAN YOU ADD A GLAZE TO THIS RECIPE?
Yes I think adding a lemon glaze or any kind of glaze to this cookie recipe would be absolutely divine. I think it’ll be awesome if you use this homemade glaze from my Glazed Lemon Biscuit Knots recipe drizzled overtop of the cookies.
Otherwise a nice simple powdered sugar glaze would be great as well. Or you can leave as is, it has a nice sugar coating on the outside that sets off some sweetness as well.
DO I HAVE TO ROLL THESE IN SUGAR?
Technically no, but this step takes minimal time and really adds a nice little crisp to the chewiness to the cookie alongside a tad bit of sweetness.
We prefer to roll ours in sugar and have always done it this way and they turn out perfectly every time, but if you want to skip this step you can.
HOW TO STORE:
Strawberry Lemonade Cookies can be stored on the counter or in the refrigerator in an airtight container where they will keep for up to 5 days.
These can also be frozen, you can freeze the cookie dough it self before baking by placing on a sheet pan and wrap plastic wrap twice where they will keep for up to two months.
Remove the cookie dough from the freezer and let thaw on the counter before baking.
These can also be frozen after baking, place in a freezer container and they should keep frozen for up to 3 months. Remove to the countertop to defrost before eating.
TIPS AND TRICKS:
- Make sure to weigh and measure your freeze dried strawberries before pulsing them into a powder.
- These Strawberry Lemonade Cookies will spread out a decent amount while baking, so leave at least 2 inches between each dough ball when placing them on prepared cookie sheets.
- The cookies will start to fall and flatten out during the cooling process which will create a gorgeous crinkle effect.
- Add white chocolate chips to your cookie dough mix for a unique treat.
- Keep all of the dough balls the same size all of the cookies cook evenly, you can use a kitchen scale to weigh if you’d like.
- These can be frozen, see my tips above.
Here’s the absolute best sweet and tart Strawberry Lemonade Cookies that you didn’t even know you needed. Grab the ingredients and you’ll have a delicious cookie recipe ready in no time!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
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Strawberry Lemonade Cookies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar divided
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cups freeze-dried strawberries
- 4-5 drops red or pink food color
- 1 ½ teaspoons powdered lemonade mix
- 1 tablespoon lemon zest
- 4-5 drops yellow food color
Instructions
- Preheat the oven to 350°F and line a few large cookie sheets with parchment and set to the side.
- In a stand mixer, cream butter and 1 ¾ cups of sugar together until it's light and fluffy, which usually takes about 3-4 minutes.
- Next, add in egg, egg yolk and vanilla to your mixture and beat until well combined, typically 1-2 minutes.
- Whisk together the flour, baking soda and salt in a small mixing bowl. Add the dry ingredients to the creamed mixture in the stand mixer and stir until just combined. Do not over mix the dough.
- Using a kitchen scale, separate the dough into two even portions, weighting about 17 ounces.
- Add your freeze-dried strawberries to a food processor and pulse until they turn into a fine powder.
- Add one portion of the dough back into the stand mixer. Add powdered strawberries and red or pink food color to the dough and mix until just combined.
- Add the second portion of dough into the mixing bowl once you've wiped out the bowl of the stand mixer. Add the lemonade mix, lemon zest and yellow food color to the dough and mix until just combined.
- Break apart each dough portion into 26 pieces, around 1 tablespoon in size.
- Place one piece of each colored dough next to each other and gently roll into a ball.
- Then, roll the dough ball in the leftover ¼ cup of sugar. Repeat with all the dough balls.
- Put 6-7 dough balls on the parchment lined cookie sheets and bake for 10-12 minutes or until the edges are starting to crisp up.
- Once done cooking, remove the cookie sheets and let them cool on the cookie sheets for 5-6 minutes before transferring to a wire rack to finish cooling.
Notes
- Make sure to weigh and measure your freeze dried strawberries before pulsing them into a powder.
- These Strawberry Lemonade Cookies will spread out a decent amount while baking, so leave at least 2 inches between each dough ball when placing them on prepared cookie sheets.
- The cookies will start to fall and flatten out during the cooling process which will create a gorgeous crinkle effect.
- Add white chocolate chips to your cookie dough mix for a unique treat.
- Keep all of the dough balls the same size all of the cookies cook evenly.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Suzie
I don’t have freeze dried strawberries but I do have freeze dried strawberry powder. How much powder would I use?
Tornadough Alli
I can’t be absolutely certain as I did not measure out how much powder was made when we ground the freeze dried strawberries. I’ve done some research and one article says that 1 cup of freeze dried makes 1/2 cup powdered. So if we are going to do equivalents then I would say my best guess is 6 Tablespoons of strawberry powder. I wish I could give you a guaranteed answer. Once we make these again, I will absolutely measure to find out the exact amount.