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Strawberry Lemonade Cookies – Bright Crinkle Cookie Recipe
Emily

Strawberry Lemonade Cookies

Soft, fruity, and zesty, these Strawberry Lemonade Cookies combine fresh strawberries, lemon zest, and a splash of lemonade concentrate for the ultimate sweet-tart treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 zest of 1 lemon
  • 1 cup fresh strawberries, chopped
  • 1/4 cup lemonade concentrate, thawed
  • powdered sugar for dusting (optional)

Equipment

  • Large mixing bowl
  • Hand or stand mixer
  • Whisk
  • Measuring cups and spoons
  • parchment-lined baking sheet
  • Wire rack
  • plastic wrap

Method
 

  1. In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
  2. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture until just combined.
  3. Fold in lemon zest, chopped strawberries, and lemonade concentrate.
  4. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Drop rounded balls of dough onto prepared sheets, leaving space between. Bake 10–12 minutes until edges are lightly golden.
  7. Cool on baking sheets 5 minutes, then transfer to wire rack. Dust with powdered sugar if desired.

Notes

For best results, use fresh, ripe strawberries and chop them small to avoid excess moisture. Dough can be chilled overnight for a more intense flavor. Add a drizzle of lemon glaze for extra tang instead of powdered sugar dusting.