Strawberry Lemonade Cookies Recipe Soft Chewy and Easy to Make

Posted on June 14, 2025

Imagine biting into a cookie that perfectly captures the essence of summer – tangy lemons and sweet strawberries in every soft, chewy bite. These Strawberry Lemonade Cookies are exactly that! They’re bright, refreshing, and so easy to make, making them perfect for picnics, BBQs, or just a cozy baking day at home. Trust me, once you try these, they’ll become your go-to summer treat.

This recipe combines the tartness of fresh lemon zest with the natural sweetness of strawberries. Plus, they’re beautifully soft and chewy, with just the right amount of crumble. Whether you’re a seasoned baker or someone who just likes experimenting in the kitchen, these cookies will win you over. Ready to bake some sunshine?

The Story Behind Strawberry Lemonade Cookies

There’s just something about strawberries and lemons that screams summer. Growing up, a big pitcher of strawberry lemonade was always in the fridge during the warmer months. It’s a flavor combo that brings back so many memories of lazy afternoons and warm breezes.

These cookies were inspired by those nostalgic flavors. I wanted to take the refreshing taste of strawberry lemonade and turn it into something you could hold in your hand – and of course, cookies are always the answer, right? Over time, I’ve tweaked the recipe to give it the perfect balance of tangy and sweet while keeping the texture irresistibly soft.

What makes these cookies even more special is their versatility. They’re great for a summer party, but they’re also perfect for brightening up a gray winter day when you’re craving a little sunshine. Plus, they look so pretty with their pinkish hue and specks of lemon zest – they practically beg to be shared (or photographed!).

Ingredients You’ll Need

Let’s talk about the stars of the show – the ingredients that make these cookies so unique and delicious. Here’s everything you’ll need, along with tips to make the most of each one:

Fresh Strawberries: Look for ripe, juicy strawberries for the best flavor. If fresh strawberries aren’t in season, you can use freeze-dried strawberries for a more intense flavor. Just blitz them into a powder!
Lemon Zest and Juice: Use fresh lemons – the zest adds a bright, citrusy aroma, while the juice gives that tangy kick. Avoid bottled lemon juice; it just doesn’t have the same freshness.
All-Purpose Flour: A pantry staple that forms the base of the cookies. Make sure to measure correctly by spooning the flour into your measuring cup and leveling it off with a knife.
Butter: Unsalted is best so you can control the saltiness. Let it soften at room temperature for easy mixing.
Sugar: A mix of granulated sugar for sweetness and a little brown sugar for chewiness works wonders here.
Eggs: These help bind the dough together and give the cookies their structure. Bring them to room temperature for smoother mixing.
Baking Powder and Baking Soda: These leavening agents ensure your cookies rise just enough to stay soft and light.
Vanilla Extract: Adds a subtle warmth and depth to balance the tangy-sweet flavors.

If you’re someone who loves experimenting, feel free to throw in a pinch of salt or even some white chocolate chips for an extra twist!

Equipment You’ll Need

You don’t need a fancy kitchen setup to whip up these cookies. Here are the basics:

Mixing Bowls: One large bowl for the dough and a smaller one for mixing the dry ingredients.
Hand Mixer or Stand Mixer: A hand mixer works perfectly, but a stand mixer is great if you’re doubling the batch.
Microplane Zester: For finely grating that lemon zest without the bitter pith.
Cookie Scoop: Ensures evenly sized cookies that bake uniformly.
Baking Sheets: Line them with parchment paper for easy cleanup and to prevent sticking.

If you don’t have a cookie scoop, no worries – just use a tablespoon to portion out the dough. And if you don’t have parchment paper, a silicone baking mat works just as well.

How to Make Strawberry Lemonade Cookies

Prep Your Ingredients: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Wash, hull, and chop your strawberries into small pieces. Zest and juice your lemon.
Mix the Dry Ingredients: In a medium bowl, whisk together 2 ½ cups (310g) of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat ¾ cup (170g) of softened butter with 1 cup (200g) granulated sugar and ¼ cup (50g) brown sugar until light and fluffy, about 2-3 minutes.
Add the Wet Ingredients: Beat in 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 1 tablespoon lemon zest until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chopped strawberries.
Scoop and Bake: Using a cookie scoop or tablespoon, drop dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are set and lightly golden.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro tip: If the dough feels too soft because of the strawberries, pop it in the fridge for 15-20 minutes before scooping.

Cooking Tips & Techniques

Here are a few tricks to make sure your cookies turn out perfectly every time:

Chill the Dough: If your kitchen is warm, chilling the dough can prevent the cookies from spreading too much.
Use Fresh Zest: Zest your lemon directly over the mixing bowl to catch all the flavorful oils.
Don’t Overmix: Overworking the dough can make the cookies tough. Mix just until the ingredients are combined.
Adjust for Sweetness: If your strawberries are extra sweet, you can reduce the sugar slightly to balance the flavors.

Variations & Adaptations

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Vegan Option: Use vegan butter and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Seasonal Twist: Substitute the strawberries with raspberries or blueberries for a different berry flavor.

If you’re feeling adventurous, try adding a drizzle of lemon glaze on top once the cookies have cooled – it’s heavenly!

Serving & Storage Suggestions

These cookies are best served at room temperature, and they pair wonderfully with a chilled glass of strawberry lemonade or a cup of tea. For a party, arrange them on a platter with some fresh strawberries and lemon slices for a summery vibe.

To store, place the cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months; just thaw at room temperature before enjoying. Reheat them in the microwave for 10-15 seconds to bring back that fresh-baked softness.

Nutritional Information & Benefits

Each cookie is approximately 120 calories, with 5g of fat, 18g of carbs, and 1g of protein. They’re a delightful treat that’s indulgent yet light, thanks to the fresh fruit and citrus. Strawberries are rich in vitamin C and antioxidants, while lemons add a dose of immune-boosting benefits.

Conclusion

If you’re looking for a cookie that’s as cheerful as it is delicious, these Strawberry Lemonade Cookies are a must-try. They’re soft, chewy, and bursting with fresh, summery flavors. Plus, they’re so easy to customize and perfect for sharing.

I’d love to hear how yours turn out! Leave a comment below or tag me in your photos on social media. Let’s spread a little sunshine, one cookie at a time!

FAQs

Can I use frozen strawberries?

Yes, but make sure to thaw and drain them thoroughly to avoid adding too much moisture to the dough.

What’s the best way to zest a lemon?

Use a microplane zester and avoid grating the bitter white pith underneath the yellow skin.

Can I make the dough ahead of time?

Absolutely! Refrigerate the dough for up to 24 hours or freeze it for up to 3 months.

How do I prevent cookies from spreading?

Chill the dough and ensure your baking sheets are cool before baking.

Can I double the recipe?

Yes, just make sure to mix in batches if your mixer bowl is small.