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Strawberry Lemonade Cookies


It’s definitely strawberry pickin’ season around here and after making my jam, strawberry cake, and strawberry ice cream, I found myself still greedily returning back to our local strawberry farm, clutching a basket to stuff it with more.  Needless to say, it’s been a strawberry party everyday.  Another one of my favorite ways to enjoy fresh berries is by muddling them into fresh lemonade.  As I took a sip in between my recent strawberry flurry, I decided then and there that I’d like to bake this sweet and tart flavor up into a cookie.  A quick poke around the net yielded pre-mixed box cake recipes which is all fine and dandy but this recipe blends in real crushed strawberries and the high note of pulpy, juicy lemons.


4.3 from 3 reviews

Strawberry Lemonade Cookies
Prep time

Cook time

Total time


Serves: 2-3 Dozen

  • 1 stick soft unsalted butter
  • ½ c granulated sugar
  • ½ c brown sugar
  • 1 room temperature egg
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 4-6 crushed strawberries
  • 2 c unbleached flour
  • ¼ ts fine salt
  • ¼ ts baking powder
  • ¼ ts baking soda
  • ½ c powdered sugar

  1. In the first bowl, cream together the butter and sugars until light and fluffy.
  2. Blend in the egg and add the zest and juice.
  3. Blend in the crushed strawberries. I personally enjoy chunks, which also prevents the batter from being too wet.
  4. In the second bowl, sift together the flour, salt, baking powder and baking soda.
  5. Slowly add the second bowl into the first. Mix just to combine to avoid over mixing.
  6. Scoop out dough and roll into the powdered sugar. The more you pack on, the more of a “crackle” look you achieve later.
  7. Bake at 350 for 11-13 minutes.


Your Squishy Monster ^.~

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15 thoughts on “Strawberry Lemonade Cookies

  • Lester. says:

    Soft, sweet, lemony and straw berry. A must try! Thanks for sharing this Angie!



  • ela@GrayApron says:

    I would enjoy these…you know, I have never seen strawberry cookies. So, thanks very much for the inspirations!

  • Angie@Angie's Recipes says:

    Strawberries in cookies..that sounds amazing, Angela. I would love these cookies too.

  • Choc Chip Uru says:

    What beautiful cookies, the colour is gorgeous

  • Mary Frances says:

    What an interesting idea! So summery!

  • brian says:

    my mom would love those. hehe is that wild bird in background or did u have a pet parakeet? ahaha

  • Tandy | Lavender and Lime says:

    We live close to the strawberry farms but I haven’t been picking in years! Love the recipe

  • Nancy@SpicieFoodie says:

    I want this cookies right now!:) What a great recipe and such a cute video. Thanks for sharing.

  • ChopinandMysaucepan says:

    Dear Angela,

    Lemonade and strawberry sounds like sunny summer, yum!

  • Evelyne@cheapethniceatz says:

    A refreshing cool drink in a cookie, just love it. With the heat coming it is lemonade all around. great cookies!

  • Ilan says:

    Wow, these look great! I add strawberries to pretty much everything, so this is very good

  • wizzy says:

    Loving the crackle top finish of these cookies. so very enticing.

  • Kelly says:

    These cookies look fantastic Angela! I love the sound of strawberry cookies and anything with lemon always has me sold

  • Amber says:

    I baked these today and I have to say they turned out nothing like the picture. I followed the recipe exactly but my dough was very moist, not firm enough to roll into balls. I ended up dropping tablespoon-sized lumps into the powdered sugar to get it coated, then spooning onto the plate. These cookies were very cakey and ended up extremely smooth on top, no crackle to speak of. I’m not sure what I did wrong because I followed all the measurements exactly. They do taste delicious but next time I might add some cinnamon or something because even with the salt they’re just a bit bland.

  • The Squishy Monster says:

    Hi, Amber. Thanks for sharing with me. I’d be happy to troubleshoot =) Where I live, it’s not quite strawberry season. If you obtain conventional berries from the market they lack BIG flavor. I find that smaller, ripe naturally grown berries that are in season yields the best flavor as these cookies heavily rely on this key ingredient {as well as the zest, as long as it doesn’t get down too deep into the pith} When not in season, even strawberry jam/preserves {not jelly} would be better. As for the salt, they balance out the tart sweetness of the berries so if the former doesn’t exist, the salt won’t have too much to counteract. Also, whenever I bake, I use fine salt vs. kosher/sea as my recipes are tested with its fine grain out in teaspoon measurements in my kitchen. Finally, how long were the butter/sugar creamed? Also, if the butter is too warm {you want the consistency of scooped ice cream} then the cookies will have a hard time coming together. To combat this {or for warmer days}, popping it into the fridge for 30-60 minutes will help.

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