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.
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.
- Store in an airtight container for up to one week. Enjoy!
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!