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Strawberry Lemonade Crinkle Cookies

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These Strawberry Lemonade Crinkle Cookies are soft, chewy, and bursting with real strawberry and lemon flavor. With a crackly powdered sugar shell and a bright, zesty taste, they’re the perfect easy summer treat for picnics, parties, or any sunny day.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and chopped (about 150g)
  • Zest from 1 large lemon
  • 2 tablespoons freshly squeezed lemon juice (30ml)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 teaspoon baking powder (5g)
  • 1/4 teaspoon salt (1g)
  • 1/2 cup powdered sugar, for rolling (60g)

Instructions

  1. Hull and chop the strawberries. Zest and juice the lemon. Let butter come to room temperature. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Puree the chopped strawberries in a blender or food processor until smooth. If very watery, strain off a little juice.
  3. In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg, vanilla extract, lemon zest, and lemon juice. Scrape down the sides as needed.
  5. Mix in the strawberry puree until combined. The dough will turn pale pink.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks remain. Do not overmix.
  8. Scoop dough into heaping tablespoon-sized balls (about 1.5 tablespoons each). Roll each ball in powdered sugar until thickly coated.
  9. Place balls 2 inches apart on prepared baking sheets. Bake for 11–13 minutes, until puffed and cracked on top. Edges should be set, centers soft.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best crinkle effect, double-coat dough balls in powdered sugar. If dough is sticky, add 1–2 extra tablespoons flour. For gluten-free, use a 1:1 baking blend. For vegan, use plant-based butter and a flax egg. Store in an airtight container up to 4 days or freeze up to 2 months. Let ingredients come to room temperature for best results.

Nutrition

Keywords: strawberry lemonade cookies, crinkle cookies, summer cookies, easy cookie recipe, lemon cookies, strawberry cookies, picnic dessert, potluck cookies, nut-free cookies, fruit cookies

Find it online: https://magnetmeal.com/strawberry-lemonade-crinkle-cookies-recipe-easy-zesty-summer-treats/