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Strawberry Lemonade Crinkle Cookies

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Soft, pillowy cookies bursting with real strawberry flavor and tangy lemon zing, coated in powdered sugar for a beautiful crinkle effect. These easy, crowd-pleasing treats are perfect for summer parties, bake sales, or whenever you crave something sweet and refreshing.

Ingredients

Scale
  • 1/2 cup (75g) fresh strawberries, hulled and finely chopped or pureed (thawed and patted dry if using frozen)
  • Zest from 1 large lemon
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg, at room temperature
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons (6g) baking powder
  • 1/4 teaspoon (1g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 teaspoon (5ml) vanilla extract
  • Red or pink gel food coloring (optional, just a drop or two)
  • 1/2 cup (60g) powdered sugar, for rolling

Instructions

  1. Wash, hull, and finely chop or puree the strawberries. If extra juicy, blot with a paper towel.
  2. Zest and juice the lemon. Rub the zest into the sugar to release more flavor.
  3. In a large bowl, beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, lemon zest, and vanilla extract. Scrape down the bowl, then add pureed strawberries and lemon juice. Mix until combined (mixture may look curdled).
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed or with a spatula until just combined. Add food coloring if desired.
  7. Cover and refrigerate the dough for at least 30 minutes.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
  9. Scoop dough (about 1 1/2 tablespoons per cookie), roll into balls, and coat generously in powdered sugar.
  10. Arrange dough balls 2 inches apart on prepared baking sheets.
  11. Bake for 10-12 minutes, until edges are just set but centers are still soft.
  12. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use ripe strawberries and fresh lemon. Chill the dough thoroughly for pronounced crinkles. Generously coat dough balls in powdered sugar—roll twice for extra effect. Do not overbake; cookies should look slightly underdone in the center. Store in an airtight container with a slice of bread to keep cookies soft. Easily adapted for gluten-free or vegan diets with appropriate substitutions.

Nutrition

Keywords: strawberry lemonade cookies, crinkle cookies, summer dessert, easy cookie recipe, lemon cookies, strawberry cookies, bake sale, picnic dessert, kid-friendly cookies, powdered sugar cookies

Find it online: https://magnetmeal.com/strawberry-lemonade-crinkle-cookies-recipe-easy-soft-and-tangy-treats/