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
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
Instructions
- Prepare the oven environment by setting the temperature to 350F (175C) and covering two baking trays with parchment paper for optimal cookie placement.
- Utilize a mixing bowl to thoroughly blend softened butter with granulated and brown sugars, whipping until the mixture achieves a pale, airy consistency.
- 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.
- In a separate container, combine flour, baking soda, and salt through gentle whisking, creating a uniform dry ingredient base.
- Carefully merge the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overworking the dough and maintaining a tender texture.
- Delicately fold chopped strawberries throughout the cookie dough, distributing fruit pieces evenly to ensure balanced flavor in each bite.
- Portion the dough onto prepared baking sheets, spacing cookies approximately two inches apart to allow proper spreading during baking.
- 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.
- 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