These Strawberry Lemonade Cookies combine the bright, zesty flavor of lemon with the fruity sweetness of strawberry in a colorful, crinkle-style cookie. Each bite delivers a refreshing citrus tang and a pop of berry flavor, making them the perfect summer-inspired treat. Soft, chewy, and rolled in powdered sugar for a crackled finish—these cookies are as beautiful as they are delicious!
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Why You’ll Love This Recipe
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Combines sweet and tangy flavors in one cookie
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Eye-catching crinkle texture with bright colors
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Simple prep with store-bought cookie mix
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Great for kids, parties, and summer events
Ingredients Breakdown:
Lemon Dough:
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Sugar cookie mix (17.5 oz): A convenient base that simplifies the dough preparation.
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Salted butter: Adds richness and structure; softening it helps blend smoothly.
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Egg: Binds the ingredients and provides moisture.
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Lemon juice: Infuses the dough with fresh citrus flavor.
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Lemon zest: Enhances lemon flavor with bright, aromatic oils.
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Yellow food coloring: Adds a cheerful lemony hue.
Strawberry Dough:
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Sugar cookie mix (17.5 oz): Same base used to mirror the lemon dough for consistency.
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Salted butter: Provides richness and cohesion in the dough.
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Egg: Ensures the dough binds and bakes properly.
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Strawberry syrup: Delivers sweet, fruity strawberry flavor.
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Red food coloring: Gives the cookies a vibrant strawberry-pink color.
Additional Ingredient:
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Powdered sugar: Used to coat the cookie dough before baking for a signature crinkle effect and a light sweetness on the outside.
Tips and Tricks
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Make sure butter is softened, not melted, for ideal dough consistency
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Use fresh lemon zest for stronger citrus aroma
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Chill dough for 10 minutes if it’s too sticky to roll
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Roll generously in powdered sugar to ensure a crinkled top
Variations and Customizations
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Add white chocolate chips for extra sweetness
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Swap strawberry syrup with raspberry or cherry for a twist
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Use natural food coloring or skip it for a more rustic look
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Press a candy or dried fruit piece into the center before baking
Pairing Suggestions
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Serve with lemonade, iced tea, or berry smoothies
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Pair with vanilla ice cream for a summery dessert combo
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Add to a dessert board alongside lemon bars and chocolate-dipped fruit
Storage Instructions
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Store in an airtight container at room temperature for up to 5 days
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Freeze baked cookies for up to 3 months; thaw before serving
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Avoid refrigerating to maintain soft texture
Popular Questions
Can I make the dough ahead of time?
Yes, both doughs can be made and stored in the refrigerator for up to 2 days.
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Can I use unsalted butter?
Yes, but add a pinch of salt to balance the sweetness.
Why didn’t my cookies crinkle?
Make sure to fully coat the dough balls in powdered sugar and avoid overbaking.
Strawberry Lemonade Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
Strawberry Lemonade Cookies – A sunshine-packed treat! Zesty lemon and sweet strawberry swirl together in soft, chewy crinkle cookies with a powdered sugar crackle. Vibrant, fruity, and bursting with summer vibes in every bite
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Ingredients
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1 (17.5 oz) sugar cookie mix
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6 tablespoons salted butter, softened
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1 large egg
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2 tablespoons lemon juice
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1 tablespoon lemon zest
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4 drops yellow food coloring (optional)
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1 (17.5 oz) sugar cookie mix
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6 tablespoons salted butter, softened
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1 large egg
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2 tablespoons strawberry syrup
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4 drops red food coloring (optional)
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½ cup powdered sugar
Instructions
1. Prepare the Lemon Dough
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In a large bowl, combine sugar cookie mix, butter, egg, lemon juice, lemon zest, and yellow food coloring.
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Stir until a smooth dough forms. Set aside.
2. Prepare the Strawberry Dough
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In another bowl, mix sugar cookie mix, butter, egg, strawberry syrup, and red food coloring.
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Stir until combined and smooth. Set aside.
3. Preheat the Oven
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Preheat your oven to 350°F (175°C).
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Line baking sheets with parchment paper.
4. Shape the Cookies
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Scoop 1 tablespoon each of lemon and strawberry dough.
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Gently press together and roll into a ball.
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Repeat with remaining dough.
5. Coat with Powdered Sugar
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Roll each dough ball in powdered sugar until fully coated.
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Place on baking sheets, 2 inches apart.
6. Bake
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Bake for 10–12 minutes, until edges are set and tops are cracked.
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Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
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This recipe yields approximately 24 cookies, depending on size.
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Adjust food coloring to preference for more natural or vibrant hues.
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These cookies are perfect for bake sales, birthday parties, and seasonal gift boxes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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