Can I use frozen strawberries in this recipe?

Fresh strawberries are strongly preferred because frozen strawberries release significant juice when folded through the dough, making it too wet and too difficult to scoop cleanly. If fresh are unavailable, use frozen strawberries that have been completely thawed, very thoroughly drained, and patted completely dry with paper towels before chopping and folding through the dough.

Why do my cookies spread too much?

The most common causes of excessive spreading are butter that is too soft or melted rather than properly softened, and dough that is too warm when placed in the oven. Allow the shaped dough balls to chill in the refrigerator for 30 minutes before baking to prevent spreading and produce the most beautifully thick and perfectly rounded individual cookies.

Can I add a lemon glaze to these cookies?

Yes and it is a completely beautiful addition. Whisk one cup of sifted powdered sugar with two tablespoons of fresh lemon juice until completely smooth and drizzle generously over completely cooled cookies. Allow the glaze to set for 10 minutes before serving or stacking. The lemon glaze amplifies the lemonade flavor profile and makes every cookie look genuinely and completely beautiful.

Strawberry Lemonade Cookies Easy Soft Chewy Summer Recipe

Name: Strawberry Lemonade Cookies The Most Easy Soft and Chewy Summer Cookie You Will Bake
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 tsp Baking Soda; 1/2 tsp Salt; 1/2 cup Unsalted Butter softened to room temperature; 3/4 cup Granulated Sugar; 1/4 cup Packed Light Brown Sugar; 1 large Egg; 1 tsp Pure Vanilla Extract; Zest of 1 Fresh Lemon; 2 tbsp Fresh Lemon Juice; 1 cup Fresh Strawberries chopped

Description

The most soft and chewy Strawberry Lemonade Cookies made with a buttery lemon dough of flour baking soda salt softened butter granulated and brown sugar egg vanilla fresh lemon zest and lemon juice mixed until just combined then folded with 1 cup chopped fresh strawberries scooped onto parchment-lined sheets and baked at 350°F for 10 to 12 minutes until golden at the edges cooled 5 minutes on sheet before transferring to rack. A completely refreshing and easy summer cookie recipe.

Ingredients

Scale

2 cups All-Purpose Flour

1 tsp Baking Soda

1/2 tsp Salt

1/2 cup Unsalted Butter softened to room temperature

3/4 cup Granulated Sugar

1/4 cup Packed Light Brown Sugar

1 large Egg

1 tsp Pure Vanilla Extract

Zest of 1 Fresh Lemon

2 tbsp Fresh Lemon Juice

1 cup Fresh Strawberries chopped

Instructions

1. Preheat oven to 350°F 175°C. Line two baking sheets with parchment.

2. Whisk flour, baking soda, and salt in medium bowl. Set aside.

3. Cream softened butter with granulated and brown sugar on medium-high 3 minutes until pale and fluffy.

4. Beat in egg, vanilla, lemon zest, and lemon juice until well combined.

5. Gradually add dry ingredients on low until just combined. Do not overmix.

6. Gently fold chopped strawberries through dough with spatula using light upward strokes. Keep chunks large.

7. Drop rounded tablespoons onto prepared sheets 2 inches apart.

8. Bake 10 to 12 minutes until lightly golden at edges with slightly soft centers.

9. Cool on sheet 5 minutes. Transfer to wire rack. Cool completely.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 75mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

Keywords: strawberry lemonade cookies, soft chewy strawberry lemonade cookies recipe summer, easy fresh strawberry lemon cookies, strawberry lemonade cookies with lemon zest