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Strawberry Lemonade Crinkle Cookies

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These strawberry lemonade crinkle cookies are soft, pillowy, and bursting with real strawberries and zesty lemon flavor. With a crinkled powdered sugar shell and a sweet-tart bite, they’re the perfect easy summer treat for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • Zest from 2 medium lemons
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 large eggs, room temperature
  • 1/2 cup (75g) fresh strawberries, finely chopped and patted dry
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) powdered sugar, for rolling
  • 1/4 cup (50g) granulated sugar, for rolling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a small bowl, combine granulated sugar and lemon zest. Massage zest into sugar with fingertips until fragrant and yellow.
  4. In a large mixing bowl, beat softened butter with the lemon-sugar mixture until light and fluffy (2-3 minutes with a mixer, 4-5 minutes by hand).
  5. Beat in eggs, one at a time, scraping down the bowl as needed. Add lemon juice and vanilla extract; mix until smooth.
  6. Gradually add the flour mixture, mixing on low or by hand just until combined. Do not overmix.
  7. Gently fold in chopped, well-dried strawberries.
  8. If dough is too soft or sticky, chill in the fridge for 15-20 minutes.
  9. Scoop tablespoon-sized balls of dough. Roll each ball in granulated sugar (optional), then generously in powdered sugar.
  10. Place dough balls 2 inches apart on the prepared baking sheet.
  11. Bake for 10-12 minutes, until puffed and tops are just set. Edges should be lightly golden.
  12. Let cookies cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Notes

For best crinkle effect, roll dough balls generously in powdered sugar. Use well-dried strawberries to prevent excess moisture. Chill dough if it’s too soft. Cookies are fragile when hot but firm up as they cool. Store in an airtight container for up to 3 days or freeze for longer storage. Easily adapted to gluten-free or dairy-free diets.

Nutrition

Keywords: strawberry lemonade cookies, crinkle cookies, summer cookies, lemon cookies, strawberry cookies, easy cookie recipe, picnic dessert, bake sale cookies, powdered sugar cookies, fruit cookies

Find it online: https://bitematrix.com/strawberry-lemonade-crinkle-cookies-recipe-easy-zesty-summer-treats/