Strawberry Lemonade Cookies

If you love bright, citrusy desserts, these strawberry lemonade cookies are about to become your new go-to summer treat. Inspired by the classic drink, this recipe combines sweet strawberries and zesty lemon into soft, chewy cookies that literally taste like sunshine in every bite. They’re the perfect strawberry lemon dessert for summer baking, parties, or anytime you’re craving something fresh and fun.

What makes these cookies extra special is the lemon-infused sugar, which adds a bold, natural lemon flavor without being overpowering. Paired with freeze-dried strawberries, you get concentrated REAL strawberry flavor in every bite. And of course, white chocolate chips bring a creamy sweetness that perfectly balances the tart citrus and fruit, making these strawberry lemonade cookies truly irresistible.

Texture-wise, these are everything you want in a bakery-style cookie: thick, soft centers with slightly crisp edges. If you’ve been searching for a soft and chewy strawberry cookie recipe that actually holds its shape and delivers on flavor, this is it. They bake up beautifully and look just as good as they taste, making them ideal for sharing (or not).

I also love how simple this recipe is to make, no complicated steps or hard-to-find ingredients. Whether you’re baking for a summer gathering, prepping a sweet treat for the week, or just want a unique twist on classic lemon cookies, these strawberry lemonade cookies check all the boxes. ENJOY!

Strawberry Lemonade Cookies

These strawberry lemonade cookies are soft, thick, and chewy with perfectly crisp edges, packed with bright, summery flavor in every bite. Made with lemon-infused sugar, freeze-dried strawberries, and creamy white chocolate chips, they strike the perfect balance of sweet and tangy while delivering a bakery-style texture that’s irresistible and easy to make at home.

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

  

• 1 cup butter, melted
• ½ cup granulated sugar
• zest of one lemon
• ¾ cup brown sugar
• 1 egg + 1 egg yolk, room temp
• 2 tsp vanilla extract
• ½ tsp lemon extract

Dry Ingredients

• 2⅓ cup AP flour
• ¾ tsp baking soda
• 1½ Tbs cornstarch
• ½ tsp fine sea salt
• ½ cup white chocolate chips
• ½ cup freeze dried strawberries

Instructions

 

• In a medium sauce pan or microwave safe bowl, melt butter and let cool slightly.
• Meanwhile, combine granulated sugar and lemon zest and use your fingers to rub the zest into the sugar until pale yellow and fragrant.
• In a large mixing bowl, combine brown sugar, lemon infused granulated sugar with melted butter and whisk until combined and glossy.
• Add egg and egg yolk, vanilla and lemon extract and whisk until combined.
• In a separate bowl, whisk together all the dry ingredients.
• Dump the dry ingredients into the wet ingredients and combine until no flour streaks remain with a rubber spatula.
• Crush freeze dried strawberries in a ziplock, leaving a few larger chunks.
• Fold in white chocolate chips and freeze dried strawberries into the dough.
• Using a 3 Tbs cookie scoop, scoop balls of dough onto a parchment paper lined baking sheet and chill for 1-2 hours.
• Preheat oven to 350℉. Bake 6 cookies at a time in two batches for 12-14 minutes. Edges should be golden brown and centers should look almost done.
Don't overbake!! Cookies will continue to bake on the tray once removed from the oven and they will set as they cool. This is the trick to keeping them soft and chewy for longer!
• Store in an airtight container for up to one week. Enjoy!

Keyword cookies, lemonade, strawberry lemonade