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    Home / Drop Cookie

    Easy Strawberry Lemonade Cookies with Lemon Zest

    Published on November 10, 2023 by Rebecca Johnston | Leave a Comment

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    Sweet and refreshing, these Strawberry Lemonade Cookies are both sweet and tangy and are rolled into one cookie. Coated with infused lemon sugar, each bite of these chewy cookies is a tasty treat!

    Close-up of Strawberry Lemonade Cookies on a grey surface, arranged in a pile alongside strawberries and slices of lemon.

    These Strawberry Lemonade Cookies are the perfect combination of sweet and zesty, ideal for any occasion.

    Whether you're hosting a summer party or simply craving a sweet treat, these easy-to-make cookies are guaranteed to tantalize your taste buds!

    One of the best parts about this recipe is how easy it is to make.

    It's the perfect way to add more color to your dessert table for a party or to brighten up your holiday cookie trays with fun flavors.

    With simple ingredients and straightforward steps, they're ready in less than 30 minutes.

    For more colorful cookies, check out my two-tone Circus Animal Cookies, Fruity Pebbles Cookies with White Chocolate, Spring Flower Sugar Cookie Recipe, and these fun Unicorn Poop Cookies!

    Top view of Strawberry Lemon Cookies on a wire rack, surrounded with strawberries and slices of lemon.

    Ingredients for Strawberry Lemonade Cookies Recipe

    Lemon Sugar Cookies

    Wet Ingredients. Egg, Butter, Vegetable Oil, Lemon Extract or Lemon Emulsion, Yellow Food Coloring

    Dry Ingredients. All-Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Lemon Zest

    Infused Sugar

    Dry Ingredients. Granulated Sugar, Lemon Zest

    Strawberry Cookies

    Wet Ingredients. Egg, Butter, Vegetable Oil, Strawberry Extract or Strawberry Emulsion, Pink Food Coloring

    Dry Ingredients. All-Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar

    How to Make Strawberry Lemon Cookies

    Gather your ingredients, ensuring the butter and eggs are at room temperature before you begin mixing. Make each batch of cookies separately.

    Prepare Infused Sugar

    1. In a small bowl, combine ⅔ cup Granulated Sugar with 1 tablespoon of Lemon Zest. Stir to combine. Set aside.
    2. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

    Lemon and Strawberry Cookie Dough

    1. In a large mixing bowl, cream together the Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy. Cream about 2–3 minutes.
    2. Mix in the Egg and the Flavored Extract (strawberry for strawberry dough and lemon for lemon dough) and cream for 2–3 more minutes.
    3. Add Vegetable Oil and Powdered Sugar. Cream on high speed for 2–3 minutes. The mixture will turn glossy and buttery.
    4. Add the appropriate food coloring to the butter mixture before adding the dry ingredients.
    Close up of the bowl of a stand mixer with strawberry cookie dough in it.
    Close up of the bowl of a stand mixer with strawberry cookie dough in it with the flour added and ready to be mixed.
    1. Mix All-Purpose Flour, Baking Soda, and Cream of Tartar. Mix the ingredients just until they are combined. Do not over-mix.
    2. Set one dough aside as you make the other.
    Close up of the bowl of a stand mixer with lemon cookie dough in it.
    Close up of lemon cookie dough.

    Making Strawberry Lemonade Cookies

    1. To make approximately 24 cookies, each cookie will need about 3 tablespoons of cookie dough in total. Scoop a tablespoon and a half of each cookie dough and roll it together.
    2. Roll the lemon strawberry cookie dough in the infused lemon sugar mixture.
    Close up of a cookies scoop which contains half lemon dough and half strawberry dough.
    Close up of a cookie dough ball being rolled in bowl of sugar.
    1. Spoon infused sugar over the cookie dough ball if needed to ensure it's fully coated.
    2. Place it on a baking sheet, allowing 2 inches between the cookies.
    Close up of a cookie dough ball being rolled in bowl of sugar.
    Top view of baking tray lined with parchment paper with Strawberry Lemonade Cookie dough balls on it.
    1. Bake cookies at 350 degrees F for 8–10 minutes. Bake until the edges are set. Do not overbake. Optional: Once hot out of the oven, make each cookie into a perfect circle shape by moving a large circular cookie cutter in a circular motion, to mold the edges evenly.
    2. Allow the cookies to cool for a minute before moving them to a cooling rack.
    Top view of a freshly baked Strawberry Lemonade Cookie with a large cookie cutter being placed around it to make it into a perfect circle.
    Top view of Strawberry Lemon Cookies on a wire rack, surrounded with strawberries and slices of lemon.

    FAQs

    Can I use fresh strawberries instead of extracts?

    While fresh strawberries are delicious, they can add too much moisture to the cookies. It's best to use strawberry extract or emulsion to get that concentrated flavor without altering the texture.

    Can lemon juice be used instead of lemon extract?

    Lemon juice can be used, but it's less concentrated than extract. For a stronger lemon flavor, lemon extract or emulsion is recommended.

    Is it necessary to use food coloring?

    The food coloring here is optional, but it adds to the bright and fun nature of these cookies. It's used primarily to distinguish between the lemon and strawberry parts of the cookies.

    Close up view of Strawberry Lemonade Cookies on a grey surface, arranged in a stack, alongside strawberries and slices of lemon.

    Storage & Freezing

    Storage: Once the cookies have completely cooled to room temperature, place them in an airtight container on the counter for up to 5 days. Cookies are best enjoyed within 2-3 days of being freshly baked.

    Freezing: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking together.

    Close up view of Strawberry Lemonade Cookie sliced in half to reveal the middle.

    Substitutions & Variations

    • Vegetable Oil. You can use canola oil or melted coconut oil instead of vegetable oil if you need a substitute.
    • Food Coloring. Used for aesthetic purposes. It's optional and can be omitted without affecting the taste.
    • Try other flavor and color combinations. You can use any kind of food coloring and flavored extracts for these cookies, so match them to your favorite flavor preference or even to your event! The food coloring doesn't have to match the extract used, but it can enhance the whole experience! Try mint and strawberry extract with green and red food coloring for the holidays.
    • Add-ins. Add in some crushed nuts, like almonds or pecans, for extra flavor and texture, or some white chocolate chips for extra sweetness!
    Top view of Strawberry Lemonade Cookies on a grey surface, arranged in a pile alongside strawberries and slices of lemon.

    Pro Tips

    What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.

    Weighing Ingredients.

    Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

    VolumeOuncesGrams
    All Purpose Flour1 Cup4½ Ounces120 Grams
    Bread Flour1 Cup4½ Ounces120 Grams
    Granulated Sugar1 Cup7 Ounces200 Grams
    Brown Sugar1 Cup7½ Ounces213 Grams
    Confectionary Sugar1 Cup4 Ounces113 Grams

    Mixer.

    I always use my stand mixer to make cookies, as it's the easiest and most efficient way to make them. If you have a stand mixer, you can use the large bowl that comes with it and the paddle attachment for the best results. You can use a large bowl with an electric mixer or hand mixer if you don't have a stand mixer for the same results. Otherwise, a wooden spoon and some elbow grease go a long way!

    Yield.

    Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. This recipe makes approximately 24 cookies using a size #24 Cookie Scoop (3 tablespoons of cookie dough). You can make larger cookies using two scoops of cookie dough or mini cookies using a smaller cookie scoop. Bear in mind that the cooking time will vary for different sizes of cookies.

    Crisp Edges. 

    The secret to getting crisp edges and soft centers at the same time is to bake your cookies in a preheated, hot oven for a shorter amount of time. The longer you cook your cookies, the harder they will be. It's always best to underbake cookies than overbake them. 

    Baking Time.

    Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.

    Cookies.

    Cookies are perfectly baked when the edges are set and the centers are no longer glossy.

    Cooling Rack.

    Allow the cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.

    • Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
    • Wire Rack for cooling cookies. I like to have at least two cooling racks.
    • Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
    • Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
    • Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
    • Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
    • Storage Container. An Airtight Container to store cookies or a Ziploc bag works great too.
    • Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.

    To find out more, check out my Pro Tips Guide for making the best cookies every time!

    Top view of Strawberry Lemonade Cookies on a grey surface, arranged in a fancy way alongside strawberries and slices of lemon.

    Have you tried this Strawberry Lemon Cookie recipe?

    Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!

    More Easy Fruity Cookie Recipes

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    Strawberry Lemonade Cookies
    Print Recipe Pin Recipe Rate this Recipe

    Strawberry Lemonade Cookies

    Sweet refreshing Strawberry Lemonade Cookies are both sweet and tangy and rolled into one cookie. With infused lemon sugar each bite is a tasty treat just like Strawberry Lemonade.
    Prep Time20 minutes mins
    Cook Time9 minutes mins
    Total Time29 minutes mins
    Prevent your screen from going dark
    Servings: 24

    Ingredients

    Lemon Sugar Cookies

    • ½ cup Butter Softened
    • ½ cup Granulated Sugar 100g
    • ¼ cup Vegetable Oil
    • ½ cup Powdered Sugar 65g
    • 1 Egg Large
    • 1 teaspoon Lemon Extract or Lemon Emulsion
    • 1 Tablespoon Lemon Zest
    • ½ teaspoon Baking Soda
    • ½ teaspoon Cream of Tartar
    • 2 cups All Purpose Flour 240g
    • Yellow Food Coloring *optional

    Infused Sugar

    • ⅔ cup Granulated Sugar
    • 1 Tablespoon Lemon Zest

    Strawberry Cookie

    • ½ Cup Butter
    • ½ Cup Granulated Sugar 100g
    • 1 Egg Large
    • 1 teaspoon Strawberry Extract or Strawberry Emulsion
    • ¼ Cup Vegetable Oil
    • ½ Cup Powdered Sugar 65g
    • ½ teaspoon Cream of Tartar
    • ½ teaspoon Baking Soda
    • 2 Cup All Purpose flour 240g
    • Pink Food Coloring

    Instructions

    Infused Sugar

    • In a small bowl combine ⅔ cup granulated sugar with 1 tablespoon lemon zest. Stir to combine. Set aside.
    • Preheat Oven to 350F Degrees. Line 2 baking sheets with parchment paper and set aside.

    Making Lemon and Strawberry Cookies

    • Make each batch of cookies separately
    • In a large mixing bowl cream together butter and granulated sugar. Scrape down sides of bowl as needed. Mixture will be light and fluffy. Cream about 2-3 minutes
    • Mix in egg and extract and cream for 2-3 more minutes.
    • Add vegetable oil and powdered sugar. Cream on high speed for 2-3 minutes. Mixture will turn glossy and buttery.
    • Add food coloring to butter mixture before adding dry ingredients.
    • Mix all purpose flour, baking soda and cream of tartar. Mix ingredients just until combined. Do not over mix.
    • Set Lemon cookie dough aside and repeat process for Strawberry Cookie dough.

    Making Strawberry Lemonade Cookies

    • To make approximately 24 cookies each cookie will be about 3 tablespoons cookie dough.
    • Scoop a tablespoon and a half of each cookie dough and roll together.
    • Roll lemon strawberry cookie dough in infused lemon sugar mixture and place on baking sheet allowing 2 inches between cookies.
    • Bake cookies at 350F degrees for 8-10 minutes. Bake until edges are set. Do not over bake.
    • Allow the cookies to cool for a minute before moving to cooling rack.

    Notes

    Yield: This recipe makes approximately 24 cookies using a size #24 Cookie Scoop (3 tablespoon cookie dough). You can make larger cookies using two scoops of cookie dough, or mini cookies using a smaller cookie scoop. Bear in mind the cooking time will vary for different sizes of cookies. 
    Volume Ounces Grams
    All Purpose Flour 1 Cup 4 ½ Ounces 120 Grams
    Bread Flour 1 Cup 4 ½ Ounces 120 Grams
    Granulated Sugar 1 Cup 7 Ounces 200 Grams
    Brown Sugar 1 Cup 7 ½ Ounces 213 Grams
    Confectionary Sugar 1 Cup 8 Ounces 227 Grams

    Storage

    • Store: Store cookies in a sealed container or Ziploc Bag for up to 1 week. Cookies are best if enjoyed within 2-3 days.
    • Freeze: Keep the cookies in a sealed container or Ziploc Bag in the freezer for up to 3 months. Place parchment paper between stacked layers of cookies to prevent sticking together.
    Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!
    Show Nutrition Information Hide Nutrition Information
    Calories: 231kcal | Carbohydrates: 43g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 55mg | Fiber: 1g | Sugar: 23g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

    Nutrition Disclaimer

    All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

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