Description
Sweet strawberry lemonade cookies blend zesty citrus with ripe berry notes in a delightful summer treat. Crisp edges and tender centers promise refreshing flavor in each delectable bite.
Ingredients
Scale
- 1 ¾ cups (220 grams) all-purpose flour
- ½ cup (113 grams/1 stick) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 1 large egg
- ½ cup freeze-dried strawberries, crushed (or ¾ cup fresh diced strawberries, patted dry)
- 1 tbsp lemon zest (about 1 lemon)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup powdered sugar
- 2 tbsps fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat Preparation: Elevate oven temperature to 350°F (175°C) and layer a baking sheet with parchment paper for optimal baking surface.
- Butter Blending: Cream softened butter and granulated sugar in a large mixing bowl until the mixture achieves a light, fluffy transformation with pale undertones.
- Wet Ingredient Fusion: Whisk egg, lemon zest, lemon juice, and vanilla extract into the creamy base, ensuring a harmonious and smooth integration.
- Dry Ingredient Calibration: Sift flour, baking soda, baking powder, and salt together, creating a uniform dry ingredient blend with consistent texture.
- Dough Formation: Fold dry ingredients into wet mixture with minimal stirring, gently combining until a cohesive dough emerges without overmixing.
- Strawberry Infusion: Incorporate pulverized freeze-dried strawberries throughout the cookie dough, distributing them evenly for balanced flavor profile.
- Baking Configuration: Shape dough into consistent spheres and arrange on prepared baking sheet, allowing sufficient space between cookies for potential spreading.
- Baking Execution: Bake in preheated oven for 10-12 minutes until cookie edges develop a delicate golden-brown coloration.
- Cooling Protocol: Allow cookies to rest momentarily on baking sheet before transferring to a wire rack, enabling complete cooling and optimal texture development.
Notes
- Prevent Overworking Dough: Mix dry and wet ingredients minimally to maintain tender, soft cookie texture and avoid tough, dense results.
- Optimize Strawberry Flavor: Crush freeze-dried strawberries finely to ensure even distribution and intense fruit essence throughout each cookie.
- Control Moisture Balance: Use fresh lemon zest and juice carefully to add brightness without making dough too wet, which can impact cookie structure.
- Master Baking Timing: Watch cookie edges closely during 10-12 minute baking window; golden hints indicate perfect doneness without burning strawberry elements.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 136
- Sugar: 10 g
- Sodium: 63 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 17 mg