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Strawberry Lemonade Cookie

Strawberry Lemonade Cookie - A Refreshing Summer Delight

These Strawberry Lemonade Cookies blend sweet strawberries and zesty lemon, creating a delightful summer treat. Perfect for any gathering!
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Softened; substitute with coconut oil for a dairy-free option.
  • 0.5 cup Granulated Sugar Can be reduced for a less sweet cookie.
  • 0.5 cup Brown Sugar Contributes to chewiness and caramel flavor.
  • 2 large Eggs No substitutes recommended for best texture.
  • 1 teaspoon Vanilla Extract Use clear vanilla for a more intense aroma.
  • 2.5 cups All-Purpose Flour Whole wheat or gluten-free blends can be used.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 0.5 teaspoon Salt Balances sweetness and enhances flavor.
For the Flavor Boost
  • 1 tablespoon Lemon Zest Use fresh zest for maximum aroma.
  • 1 cup Chopped Strawberries Can be substituted with raspberries or blueberries.
  • 0.25 cup Lemonade Concentrate Fresh juice can be used but may alter moisture levels.

Equipment

  • Electric Mixer
  • mixing bowl
  • whisk
  • spatula
  • Cookie Scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  2. Add eggs one at a time, beating well after each addition, then mix in vanilla extract until combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  4. Slowly add the dry ingredients to the wet mixture, mixing gently until just combined.
  5. Gently fold in lemon zest, chopped strawberries, and lemonade concentrate.
  6. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Use a cookie scoop to drop rounded balls of dough onto the baking sheets, spaced about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are golden and centers remain soft.
  10. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Chill your dough for at least 30 minutes to prevent spreading during baking. Use fresh lemon zest for the best flavor.

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