Strawberry Lemon Cookies
These Strawberry Lemon Cookies are made with fresh lemons and strawberries! If you are a fan of lemon baked goods, you are going to love these cookies. They are soft, chewy and packed full of delicious fresh lemon and strawberry flavor.
Lemon is one of my favorite ingredients to bake with and these Strawberry Lemon Cookies are one of my favorite cookies to make! I look forward to Spring every year when the strawberries are in season, and I can make these delicious cookies. Nothing beats a soft, chewy lemon cookie stuffed with fresh strawberries.
First, let me just say that this lemon cookie recipe is the best, ever. I know, that's a bold statement, but I am serious. This cookie base is perfectly soft, almost like cake with just the right amount of chewiness. Then add in the fresh strawberries and then they become a mouth-watering treat that is hard to resist.
I know there are so many lemon cookie recipes that call for ingredients like cake mix or jello mix for flavor, but I promise, this cookie recipe doesn't need any of those to get the best flavor. The fresh lemon juice, lemon zest and fresh strawberries bring all the flavor.
Butter - You will need unsalted butter for this recipe. If you only have salted butter omit the salt from the recipe.
Sugars - Both granulated and powdered sugar are needed. The powdered sugar is optional, but I highly recommend it. The cookies are rolled in the powdered sugar just before baking to add just a little more sweetness.
Lemons - The lemons are needed for their juice and their zest. Using both the juice and zest ensures the cookies have the right amount of lemon flavor.
Eggs - Two eggs are needed; one whole egg is used, and one egg yolk is used. The additional egg yolk adds to the chewiness of the cookies.
Vanilla Extract - I love adding just a little vanilla extract to this cookie dough recipe. The vanilla adds just a hint of flavor and does not take away from the lemon flavor.
Flour - You will need plain all-purpose flour for this recipe.
Baking Powder
Salt - The salt is used to balance the flavors. Omit if using salted butter.
Strawberries - Diced fresh strawberries, do not use frozen strawberries. Frozen strawberries contain too much moisture and will not work well in these cookies.
The full recipe can be found in the recipe card below.
Cookie Tip
Make sure your butter is softened at room temperature, not in the microwave. The best texture comes from properly creamed butter and sugar. Which requires the butter to be softened, not melted.
This fantastic cookie dough can be transformed into so many different cookies. Here are a few suggestions.
Use fresh raspberries in place of the strawberries.
Use fresh blueberries in place of the strawberries.
Replace the fresh strawberries with strawberry jam. Gently swirl the strawberry jam into the finished dough. Do not fully mix in the jam in.
Use freeze-dried strawberries!
Just make plain Lemon Cookies!
To get the best lemon flavor in Lemon Cookies use both the juice and the zest of the lemons.
I LOVE baking and cookies are one of my favorite things to bake. There are so many different ways to make cookies. Some of my favorite cookies use the same delicious base with different add-ins. Some require refrigeration and some can be made in less than an hour. Check out some of my favorites below.
These Strawberry Lemon Cookies are made with fresh lemons and strawberries! If you are a fan of lemon baked goods, you are going to love these cookies. They are soft, chewy and packed full of delicious fresh lemon and strawberry flavor.
- 5 oz unsalted butter (softened)
- 1 Cup sugar
- 2 lemons (zested)
- 3 tbsp fresh lemon juice
- 2 Large eggs (1 whole egg & 1 egg yolk)
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1/4 Teaspoon salt
- 3/4 Cup fresh strawberries (diced)
- 1/2 Cup powdered sugar
Preheat an oven to 350° F and line 2 baking sheets with parchment paper.
In the bowl of a mixer cream together the butter, sugar and lemon zest until light and fluffy. About 5 minutes.
Now add in the egg, egg yolk, vanilla extract and lemon juice. Mix until fully combined.
In a separate bowl whisk together the flour, baking powder and salt. Now add the flour mixture to the mixing bowl with the butter mixture. Mix just until fully combined.
Fold in roughly 1/2 cup of the diced strawberries. Reserving the remaining 1/4 cup for topping the strawberries. Using a 1-ounce scoop, portion the dough and place on a lined baking sheet. Press a few pieces of strawberry on the tops of each cookie then roll in the powdered sugar. Place back on the baking sheet.
Bake for 10-12 minutes. Enjoy!
Thank you for stopping by!