Strawberry Lemonade Cookies (Print View)

Soft, chewy strawberry cookies with lemon zest and a tart-sweet glaze—bright, summery treats for sharing.

# What You Need:

→ Cookies

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 freshly grated lemon zest
09 - 2 tablespoons freshly squeezed lemon juice
10 - 2 teaspoons pure vanilla extract
11 - 1 cup diced fresh strawberries

→ Lemonade Glaze

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

# How-To Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, vegetable oil, and granulated sugar using an electric mixer until light and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition. Mix in lemon zest, lemon juice, and vanilla extract until combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Gently fold in diced fresh strawberries until evenly distributed throughout the dough.
07 - Using a tablespoon or cookie scoop, drop mounds of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
09 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and optionally freeze-dried strawberries until smooth.
11 - Drizzle the glaze over the cooled cookies and allow it to set before serving.

# Expert Hints:

01 -
  • Your kitchen will smell like a sun-drenched afternoon with every batch you bake.
  • The cookies stay soft and bright for days, making them a sweet little escape whenever you need one.
02 -
  • If the strawberries are especially juicy, toss them with a tiny bit of flour before folding into the dough so your cookies don’t get weighed down.
  • The glaze looks thin at first, but thickens beautifully as it sits—give it a moment and resist adding extra sugar too soon.
03 -
  • The dough is sticky, but lightly oiling your scoop or hands makes portioning a breeze.
  • For dramatic color, use a few extra crushed dried berries in the glaze—a little goes a long way.

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