Description
Delight in the vibrant flavors of these Strawberry Lemonade Cookies, featuring a delightful combination of freeze-dried strawberry powder and zesty lemon. These soft and chewy cookies blend sweet and tart notes with colorful swirls, making them perfect for spring and summer treats or any festive occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar (divided)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla paste
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
Flavor and Color Additions
- ¾ cups freeze-dried strawberries
- 4-5 drops red or pink food color
- 1 ½ teaspoons powdered lemonade mix
- 1 tablespoon lemon zest
- 4-5 drops yellow food color
Coating
- ¼ cup granulated sugar (leftover for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line several large cookie sheets with parchment paper. Set aside for easy baking and cleanup.
- Cream Butter and Sugar: In a stand mixer, beat the unsalted butter with 1 ¾ cups of granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes. This creates a creamy base for the cookie dough.
- Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla paste into the creamed butter and sugar. Continue mixing until fully combined, approximately 1 to 2 minutes.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, and kosher salt to ensure even distribution of the leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture using the stand mixer, stirring just until combined. Avoid overmixing to keep the cookies tender.
- Divide Dough: Use a kitchen scale to divide the dough into two equal portions, each weighing about 17 ounces. This division is key for creating the distinct strawberry and lemonade doughs.
- Prepare Strawberry Powder: Place the freeze-dried strawberries into a food processor and pulse until they become a fine powder, which will be mixed into one portion of the dough.
- Create Strawberry Dough: Add one dough portion back into the stand mixer. Mix in the powdered strawberries along with red or pink food coloring, blending just until evenly distributed.
- Create Lemonade Dough: After wiping out the mixer bowl, add the second dough portion. Mix in the powdered lemonade mix, lemon zest, and yellow food coloring until evenly combined.
- Portion Dough Balls: Break apart each dough portion into 26 pieces, about 1 tablespoon each, preparing for the colorful cookie balls.
- Form Mixed Dough Balls: Place one piece of strawberry dough next to one piece of lemonade dough. Gently roll them together into a single ball to combine the flavors and colors.
- Coat in Sugar: Roll each dough ball in the remaining ¼ cup granulated sugar to create a slight crunch on the outside after baking.
- Arrange on Baking Sheets: Place 6 to 7 dough balls spaced evenly on each parchment-lined cookie sheet, allowing room for spreading during baking.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges begin to crisp and turn golden, indicating they are done.
- Cool Cookies: Remove the cookie sheets from the oven and let the cookies cool on the sheets for 5 to 6 minutes before transferring them to wire racks to cool completely.
Notes
- Using a kitchen scale ensures even portions for consistent baking.
- Do not overmix the dough to maintain a tender texture.
- The powdered lemonade mix adds a subtle tartness; substitute with lemon juice powder if unavailable.
- Rolling in sugar creates a nice outer texture contrast with the soft cookie inside.
- Let cookies cool on the sheet first to firm up and prevent breaking when transferring.
- This recipe yields colorful, swirled cookies perfect as a festive treat or gift.
