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Strawberry Lemonade Cookies

Delight in the tangy sweetness of Strawberry Lemonade Cookies, a soft and chewy treat perfect for family gatherings and cozy afternoons.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Use plant-based butter for a dairy-free version.
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup strawberry lemonade drink mix Can substitute with natural lemon and strawberry juice.
Additions
  • 1/2 cup chopped strawberries Use fresh strawberries for better flavor.
  • 1 tablespoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  3. Beat in the eggs one at a time, incorporating each well before adding the next. Mix in the vanilla extract.
  4. In another bowl, whisk together the flour, cornstarch, baking soda, salt, and strawberry lemonade drink mix.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the chopped strawberries and lemon zest gently.
  7. Scoop out the dough using a tablespoon and place it onto ungreased baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to one week or freeze for about three months, layered with parchment paper. Reheat in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C).