Description
Strawberry Lemonade Crinkle Cookies are soft, chewy cookies bursting with refreshing flavors of strawberries and zesty lemons, perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup powdered sugar (60 g) for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, pureed (about 150 g)
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Wash and hull the fresh strawberries, then blend until smooth to make 1 cup of puree.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the granulated sugar and eggs until light and fluffy, then mix in the strawberry puree, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in powdered sugar.
- Place the dough balls on the baking sheets, spacing them 2 inches apart, and bake for 10-12 minutes.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Serve at room temperature and enjoy!
Notes
- For gluten-free cookies, use a gluten-free flour blend.
- To make it vegan, replace eggs with flax eggs.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Strawberry, Lemonade, Crinkle Cookies, Summer Dessert