Try this Sunny Strawberry and Lemonade Honey Bun Cookies Recipe

Sweet summer memories dance through this strawberry and lemonade honey bun cookies recipe that captures childhood joy in every delightful bite.

Bright citrus notes mingle with ripe berry essence, creating a magical flavor combination.

Soft, pillowy cookies promise pure happiness on your plate.

Simple ingredients come together effortlessly for a treat that feels both nostalgic and fresh.

Kitchen friends will adore these delicate, sunshine-infused sweets that sparkle with natural sweetness.

Homemade comfort wraps around each tender morsel, inviting you to savor every crumb.

Bake these cookies and watch smiles bloom across eager faces.

Strawberry and Lemonade Honey Bun Cookies: What to Expect

• Novice bakers can easily master this recipe with simple steps and minimal technical expertise, making it perfect for building confidence in the kitchen.
• Perfectly suited for summer gatherings, picnics, and family events where a fresh, fruity dessert will impress guests and add a cheerful touch to the menu.
• Engaging recipe that allows children to help with mixing, folding strawberries, and learning basic baking techniques while creating delicious cookies together.
• Combines the bright, tangy notes of lemon and sweet strawberries in a unique cookie that captures the essence of summer's most beloved flavors.

Ingredients That Go Into Strawberry and Lemonade Honey Bun Cookies

• Granulated Sugar, Brown Sugar: Adds sweetness and helps create a soft, golden cookie texture with caramel undertones.
• Honey: Natural sweetener that brings floral notes and moisture to the cookie.

• Butter: Provides rich flavor and helps create a tender, soft cookie texture.

• Eggs: Binds ingredients together and adds structure to the cookie.
• Vanilla Extract: Enhances overall flavor with warm, sweet undertones.

• All-Purpose Flour: Base ingredient that provides structure and body to the cookie.
• Baking Soda: Helps cookies rise and spread during baking.
• Salt: Balances sweetness and enhances overall flavor profile.

• Lemon Zest: Adds bright, citrusy notes and aromatic complexity.
• Fresh Strawberries: Provides bursts of fruity flavor and natural sweetness, best when ripe and diced small.

Steps to Make Strawberry and Lemonade Honey Bun Cookies

Step 1: Prep Baking Station

Grab two baking sheets and cover them with parchment paper. Switch on the oven and set temperature to 350F (175C).

Step 2: Whip Creamy Base

• Soft butter
• Granulated sugar
• Brown sugar

Whip until mixture looks airy and cloud-like.

Step 3: Incorporate Liquid Elements

• Eggs
• Vanilla extract
• Fresh lemon zest

Stir until everything combines smoothly.

Step 4: Create Dry Mixture

• All-purpose flour
• Baking soda
• Salt

Gently mix dry ingredients with a whisk.

Step 5: Blend Wet and Dry Components

Slowly incorporate dry mixture into wet mixture. Stir carefully to prevent overmixing.

Step 6: Add Fruity Surprise

Tenderly fold diced strawberries into cookie dough. Distribute fruit evenly throughout mixture.

Step 7: Shape Cookie Delights

Scoop rounded spoonfuls of dough onto prepared baking sheets. Leave small gaps between each cookie.

Step 8: Bake to Golden Perfection

Slide trays into preheated oven. Bake until edges turn golden brown and centers look slightly soft.

Step 9: Cool and Enjoy

Remove cookies from oven. Let them rest on baking sheets for a few minutes. Transfer to wire rack for complete cooling.

Best Practices for Strawberry and Lemonade Honey Bun Cookies

• Prevent Strawberry Bleeding: Toss fresh strawberries in a light dusting of flour before folding into the cookie dough to prevent color bleeding and maintain even distribution.
• Zest with Care: Use a microplane or fine grater to collect lemon zest, avoiding the bitter white pith underneath the yellow skin for a more delicate citrus flavor.
• Chill for Better Shape: Refrigerate the cookie dough for 30 minutes before baking to help cookies maintain their shape and prevent excessive spreading.
• Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cookie texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for those with dietary restrictions, maintaining the cookie's soft and chewy consistency.

Save and Serve Strawberry and Lemonade Honey Bun Cookies Anytime

• Store cooled cookies in an airtight container lined with parchment paper, separating layers to prevent sticking. Keep refrigerated for up to 5 days.
• Place cookies in a freezer-safe container with parchment between layers. Seal tightly and freeze for 2-3 months. Thaw at room temperature for 30 minutes before serving.
• Warm cookies in a preheated 300F oven for 3-5 minutes to restore softness. Microwave individual cookies for 10-15 seconds for a quick warm-up.
• If enjoying within a day, store cookies at room temperature in a sealed container to maintain their delicate texture and fresh flavor.

Favorite Sips with Strawberry and Lemonade Honey Bun Cookies

• Choose a crisp, light Sauvignon Blanc or Pinot Grigio that complements the lemon zest and bright strawberry flavors in the cookies, enhancing their refreshing profile.
• Brew a delicate herbal tea with honey and lavender notes that echoes the sweet honey undertones of the cookies, creating a harmonious and soothing pairing.
• Scoop a smooth, rich vanilla gelato alongside the cookies to balance their fruity tartness and provide a luxurious, cooling contrast to the warm, freshly baked treat.
• Blend a mixed berry smoothie that amplifies the strawberry essence, offering a cool, vibrant drink that mirrors the cookie's fruity character.

Flavor Swaps for Strawberry and Lemonade Honey Bun Cookies

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture and binding.
• Vegan Adaptation: Substitute butter with coconut oil, use flax eggs instead of regular eggs, and ensure all ingredients are plant-based.
• Reduced Sugar Option: Replace granulated and brown sugar with monk fruit sweetener or stevia, and use less honey to lower overall sugar content.
• Dairy-Free Alternative: Use plant-based butter or margarine, and choose non-dairy milk if any liquid is required in the recipe adjustment.

Strawberry And Lemonade Honey Bun Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 28 reviews

• Total Time: 32 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Sweet summer memories dance through Strawberry and Lemonade Honey Bun Cookies, blending zesty citrus with delicate strawberry notes. Southern comfort meets refined baking passion, delivering a delightful treat that will charm dessert enthusiasts with each delectable bite.

---

Ingredients

Scale 1x2x3x

Strawberry and Lemonade Honey Bun Cookies

Main Ingredients:

• 2 ¾ cups (345 g) all-purpose flour
• 1 cup (230 g) unsalted butter, softened
• 2 large eggs
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• ½ cup (120 g) diced fresh strawberries

Flavoring Ingredients:

• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 teaspoon baking soda
• ½ teaspoon salt

Glaze Ingredients:

• 1 cup (120 g) powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• 12 teaspoons milk (optional, for consistency)

Optional Garnish:

• Extra diced strawberries
• Lemon zest

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by setting the temperature to 350F (175C) and covering two baking trays with parchment paper for optimal cookie placement.
2. Utilize a mixing bowl to thoroughly blend softened butter with granulated and brown sugars, whipping until the mixture achieves a pale, airy consistency.
3. Incorporate eggs individually into the sugar-butter mixture, ensuring complete integration after each addition, then introduce vanilla extract and freshly grated lemon zest for aromatic complexity.
4. In a separate container, combine flour, baking soda, and salt through gentle whisking, creating a uniform dry ingredient base.
5. Carefully merge the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overworking the dough and maintaining a tender texture.
6. Delicately fold chopped strawberries throughout the cookie dough, distributing fruit pieces evenly to ensure balanced flavor in each bite.
7. Portion the dough onto prepared baking sheets, spacing cookies approximately two inches apart to allow proper spreading during baking.
8. Transfer trays to the preheated oven and bake for 12-15 minutes, watching for golden edges and slightly firm centers as indicators of perfect doneness.
9. Remove cookies from oven and allow them to rest on baking sheets for 5 minutes before transferring to a wire cooling rack to complete the cooling process.

Notes

• Ensure strawberries are patted dry before adding to prevent excess moisture in the cookie dough, which could make cookies soggy.
• For a gluten-free version, swap regular flour with a high-quality gluten-free all-purpose flour blend and add 1/2 teaspoon xanthan gum for better texture.
• Freeze diced strawberries for 15 minutes before mixing to help them maintain shape and prevent color bleeding throughout the cookies.
• Customize the flavor profile by experimenting with different citrus zests like orange or lime, which complement the strawberry sweetness beautifully.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 198
• Sugar: 10 g
• Sodium: 88 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 24 mg