Strawberry Lemonade Cookies (Printable)

Soft, chewy strawberry-lemon cookies with a tangy lemonade glaze—bright summer flavor in every bite.

# What You’ll Need:

→ Cookie Base

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/4 cup vegetable oil
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons fresh lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 2 teaspoons pure vanilla extract
11 - 1 cup diced fresh strawberries

→ Lemonade Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1/2 teaspoon lemon zest
15 - 2 to 3 teaspoons crushed freeze-dried strawberries (optional)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking soda, and salt until fully combined. Set aside.
03 - In a large bowl, cream softened butter, vegetable oil, and granulated sugar using an electric mixer on medium speed until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, fresh lemon juice, and vanilla extract until incorporated.
05 - Gradually add the flour mixture into the wet ingredients, mixing until just blended and no dry streaks remain.
06 - Gently fold diced fresh strawberries into the dough with a spatula, being careful not to overmix.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, leaving 2 inches between each.
08 - Bake in preheated oven for 10 to 12 minutes, or until the cookie edges are lightly golden.
09 - Remove baking sheets from oven and allow cookies to cool on the pan for 5 minutes. Transfer cookies to a wire rack to cool completely.
10 - In a small bowl, whisk powdered sugar, lemon juice, lemon zest, and crushed freeze-dried strawberries if using, until smooth and pourable.
11 - Drizzle glaze evenly over cooled cookies and let sit until the glaze is set before serving.

# Expert Suggestions:

01 -
  • The tangy glaze is the kind of surprise that will make your cookie-loving friends do a happy double take.
  • Every chewy bite erupts with real strawberries, and I promise they're light enough not to weigh you down.
02 -
  • The first time I rushed the cooling, the glaze slid right off—patience is a virtue here.
  • Sifting your powdered sugar for the glaze is what keeps it from turning lumpy and grainy.
03 -
  • Be sure to zest your lemons before juicing—doing it in reverse is a surprisingly tough workout.
  • If you’re baking ahead, keep the cookies unglazed and add the drizzle just before serving for maximum freshness.

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