Zesty Strawberry Lemonade Cookies

As the days lengthen and the sun warms the air, my thoughts invariably turn to summer’s delightful flavors. And what better way to capture the essence of a sun-kissed afternoon than with a batch of these extraordinary Strawberry Lemonade Cookies? They are, without a doubt, the epitome of fresh, bright, and utterly delicious. Infused with the nostalgic tang of Jell-O mix and the vibrant zing of fresh lemon zest, these chewy sugar cookies miraculously taste just like a tall, refreshing glass of homemade strawberry lemonade.

For years, these vibrant yellow and pink cookies have been a beloved tradition in my household, marking the official start of summer. My children eagerly anticipate them, and every bite brings back cherished memories of lemonade stands and carefree days. Today, I am thrilled to share this incredibly easy and fool-proof recipe with you, so you can create your own delicious summer memories.

Enhancing the Visual Appeal: Cookie Coloring Tips

While the Jell-O powders naturally impart a lovely, light pastel hue to each side of these cookies, the addition of food coloring is completely optional. If you prefer a more subtle look, feel free to omit it. However, if you desire those strikingly bright pink and yellow swirls that truly pop, I highly recommend using a few drops of gel food coloring. Gel food coloring provides intense color without altering the consistency of your dough. For those seeking a natural alternative, consider pulverizing freeze-dried strawberries into a fine powder and mixing it into the strawberry dough. You can simply leave the lemon side naturally yellow for a beautiful contrast.

Strawberry Lemonade Cookies Recipe

These delightful strawberry lemonade cookies are a perfect blend of sweet and zingy. Flavored distinctly with Jell-O mix and fresh lemon zest, each bite offers the refreshing taste of pink lemonade in a chewy cookie form!

Prep:

10
minutes

Cook:

15
minutes

Total Time:

40
minutes

Chill Time:

15
minutes

Yields:

32
cookies

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1 cup salted butter slightly melted (2 sticks)
• 1½ cups granulated sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons strawberry Jell-O powder
• 2 tablespoons lemon Jell-O powder
• ½ tablespoon lemon zest
• Gel food coloring pink and yellow (optional, but recommended)*

Equipment

• Kitchen Scale (optional, for precision)
• Hand Mixer
• 2 Baking Sheets
• 1-Tablespoon Cookie Scoop

Instructions

1. Prepare your baking surface by lining a baking sheet with parchment paper. This will ensure your cookies don’t stick and cook evenly.
   
2. In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking soda, and cornstarch. Whisking ensures these dry ingredients are evenly distributed, leading to a consistent cookie texture. Set this mixture aside.
3. In a separate large bowl, using a hand mixer, cream together the slightly melted salted butter and granulated sugar. Beat on medium speed for about 2 minutes, until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which is crucial for a tender cookie.
   
4. Next, add the room temperature eggs and pure vanilla extract to the butter mixture. Continue beating with the hand mixer for about 1 minute until the mixture is fully incorporated, light, and appears fluffy.
   
5. Gradually add the reserved flour mixture into the wet ingredients. Beat on low speed just until the dry and wet ingredients are combined and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten too much, resulting in dry and tough cookies.
   
6. Divide the cookie dough evenly into two separate bowls. A kitchen scale can be helpful here to ensure precision, aiming for approximately 530 grams of dough in each bowl.
7. Into one bowl of cookie dough, gently fold in the strawberry Jell-O powder. If you’re using pink gel food coloring to intensify the color, add 1-2 drops now. Use a rubber spatula to hand-fold until the dough is uniformly colored, again being careful not to overmix.
8. In the second bowl of cookie dough, incorporate the lemon Jell-O powder and fresh lemon zest. Add 1-2 drops of yellow food coloring if desired for a more vibrant hue. Fold by hand with a rubber spatula until the dough is evenly colored, just like with the strawberry dough.
   
9. Using a 1-tablespoon-sized cookie scoop, portion out individual balls of each colored dough onto your prepared baking sheet. Each dough ball should weigh approximately 16-17 grams, yielding about 32 balls of each color. Roll these gently between your hands to form smooth, round spheres.
10. To create the signature swirl, take one ball of pink dough and one ball of yellow dough. Gently press them together and then roll them in your hands until they form a single, well-combined, round cookie dough ball. Each merged cookie dough ball will weigh roughly 32-33 grams.
    
11. Place the tray of unbaked, swirled cookies into the freezer for 15 minutes. This crucial step helps prevent the cookies from spreading too much during baking, ensuring they retain their beautiful shape and chewy texture.
12. While the cookies are chilling, preheat your oven to 350°F (175°C) and prepare a second baking sheet by lining it with fresh parchment paper.
13. After 15 minutes, remove a portion of the chilled cookie dough balls from the freezer and arrange them on the second prepared baking sheet. Make sure to space them about 3 inches apart to allow for proper spreading. Keep any remaining dough in the freezer until you are ready to bake the next batch.
14. Transfer one tray of cookies to the preheated oven and bake for 13-14 minutes. It’s important to note that the cookies may not appear fully set when you pull them out; they will continue to bake and firm up on the hot baking sheet after removal from the oven. Over-baking can lead to dry and crispy cookies instead of the desired soft and chewy texture.
15. Allow the freshly baked cookies to cool on the baking sheet for a minimum of 15 minutes before carefully transferring them to a wire rack to cool completely. This resting period on the hot tray is vital for them to finish baking and set properly. Repeat the baking process with the remaining chilled cookie dough until all your delicious cookies are baked.
    

Notes

*For the vibrant colors, I utilized Chefmaster Liqua-gel food coloring in Neon Brite Pink and Lemon Yellow. These gels provide excellent color without affecting dough consistency.

Storage: To maintain their freshness and chewy texture, store leftover strawberry lemonade cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen for up to 2 months. When ready to enjoy, simply thaw them overnight in the refrigerator.

Nutrition Facts

Strawberry Lemonade Cookies

Amount Per Serving (1 cookie)

Calories 138
Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 89mg4%

Potassium 19mg1%

Total Carbohydrates 19g6%

Dietary Fiber 0.3g1%

Total Sugars 10g11%

Protein 2g4%

Vitamin A 194IU4%

Vitamin C 0.1mg0%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

How to Make Strawberry Lemonade Cookies: A Detailed Step-by-Step Guide

Creating these delightful strawberry lemonade cookies is a fun and straightforward process. Follow these detailed steps to ensure perfectly chewy, flavorful, and beautifully swirled cookies every time.

Step 1: Gather and Prep Your Ingredients and Tools

Begin by assembling all the necessary ingredients for these bright and flavorful cookies. Ensure your butter is slightly melted – a quick 30-40 seconds in the microwave should do the trick to achieve that perfect soft consistency. Take your eggs out of the refrigerator to bring them to room temperature, which helps them emulsify better with the butter and sugar, resulting in a smoother dough. Don’t forget to grate your fresh lemon zest; its aromatic oils are key to the lemon flavor. Once your ingredients are prepped, line a sturdy baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Combine Dry and Wet Ingredients Separately

In a medium bowl, whisk together the dry ingredients: 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cornstarch. The cornstarch is a brilliant addition here; it helps tenderize the cookies, keeping them wonderfully soft and chewy. Set this bowl aside. In a separate, larger mixing bowl, use a hand mixer to beat the slightly melted 1 cup of salted butter with 1½ cups of granulated sugar. Beat for about 2 minutes until the mixture transforms into a light, fluffy, and noticeably paler consistency. This creaming process is vital for incorporating air into the dough, which contributes to the cookies’ final texture.

Step 3: Incorporate Eggs and Vanilla

Once your butter and sugar mixture is light and airy, it’s time to add the flavor enhancers. Beat in the 2 large room-temperature eggs and 1 teaspoon of pure vanilla extract. Continue mixing with your hand mixer for approximately 1 minute. The mixture should become even lighter and fluffier, indicating that the eggs are fully integrated and contributing to the dough’s structure and richness.

Step 4: Gently Combine the Dough

Now, gradually add the whisked dry flour mixture into the wet butter-sugar-egg mixture. Beat on the lowest setting of your hand mixer, just until the ingredients are combined and no dry streaks of flour are visible. This step requires a delicate touch; resist the urge to overmix. Excessive mixing can lead to over-development of gluten, which will result in dense, tough, and less enjoyable cookies. Stop mixing as soon as everything comes together.

Step 5: Flavor and Color the Dough

Carefully separate the cookie dough evenly into two separate bowls. For precise results, a kitchen scale can be invaluable, aiming for approximately 530 grams of dough in each bowl. In one bowl, gently fold in 2 tablespoons of strawberry Jell-O powder. If you’re opting for a more vibrant color, add 1-2 drops of pink gel food coloring at this stage. Use a rubber spatula to fold the ingredients by hand until the dough is uniformly pink, ensuring not to overmix. For the second bowl of dough, incorporate 2 tablespoons of lemon Jell-O powder and ½ tablespoon of fresh lemon zest. Add 1-2 drops of yellow gel food coloring, if desired. Again, fold gently by hand until the dough is evenly colored and infused with that bright lemon flavor. This careful folding prevents overworking the dough, maintaining its tender crumb.

Step 6: Swirl, Scoop, and Chill

Using a 1-tablespoon-sized cookie scoop, portion out individual balls of both the pink and yellow dough onto your prepared baking sheet. Each individual dough ball should weigh about 16-17 grams, giving you approximately 32 balls of each color. Roll these gently between your palms to ensure they are perfectly round. Now for the fun part: creating the swirl! Take one ball of pink dough and one ball of yellow dough, press them together lightly, and then roll them carefully in your hands until they meld into a single, beautifully swirled cookie dough ball. Each combined ball should weigh around 32-33 grams. Once all your cookies are formed, place the entire tray of unbaked, swirled cookies into the freezer for 15 minutes. This crucial chilling period helps firm up the butter in the dough, significantly preventing excessive spreading during baking and ensuring your cookies maintain their appealing shape.

Step 7: Preheat and Bake to Perfection

While your cookie dough is chilling in the freezer, preheat your oven to 350°F (175°C). Line a second baking sheet with fresh parchment paper, preparing it for the next batch of cookies. After 15 minutes, remove some of the chilled cookie dough balls from the freezer and arrange them on the second baking sheet, ensuring they are spaced approximately 3 inches apart. This spacing is important to allow for slight spreading without the cookies merging. Keep any remaining dough in the freezer until you are ready to bake subsequent batches.

Place one tray of cookies into the preheated oven and bake for 13-14 minutes. It’s crucial not to overbake these cookies! They might not look completely set when you remove them from the oven, but trust the process. They will continue to firm up and cook through on the hot baking sheet as they cool. Over-baking will result in crispy, dry cookies instead of the soft, chewy texture we’re aiming for. Once baked, allow the cookies to cool on the tray for 15 minutes before transferring them to a wire rack to cool completely. This resting period on the hot tray is essential for their internal structure to set. Repeat this baking process with any remaining cookie dough, rotating baking sheets as needed, until all your delicious strawberry lemonade cookies are perfectly baked and ready to enjoy.

Storage Tips for Your Strawberry Lemonade Cookies

To keep your delectable strawberry lemonade cookies at their peak freshness and maintain their soft, chewy texture, store any leftovers in an airtight container at room temperature. They will remain delicious for up to 5 days. For longer-term storage, these cookies freeze beautifully. Place them in a freezer-safe airtight container or bag, and they will stay fresh for up to 2 months. When you’re ready to enjoy a frozen treat, simply transfer them to the refrigerator overnight to thaw gradually, or let them sit at room temperature for a quick snack.

Frequently Asked Questions About Strawberry Lemonade Cookies

Q: What gives these cookies their authentic strawberry lemonade flavor?

A: The magic comes from two key ingredients: strawberry and lemon Jell-O powders, which provide that classic sweet and tart fruitiness. Fresh lemon zest further enhances the bright, citrusy notes, making each bite truly taste like a refreshing glass of strawberry lemonade.

Q: Can I use different Jell-O flavors to make variations?

A: Absolutely! This recipe is incredibly versatile. You could experiment with other fruit-flavored Jell-O mixes like raspberry and lime, orange and pineapple, or even a single flavor if you prefer. Just be mindful that different flavors might require a slight adjustment to food coloring, or you can omit it entirely.

Q: Why is chilling the cookie dough important?

A: Chilling the dough, especially in the freezer as this recipe suggests, serves a crucial purpose. It solidifies the butter in the dough, which helps prevent the cookies from spreading too much during baking. This ensures your cookies maintain their beautiful swirled shape, a slightly thicker profile, and a wonderfully chewy texture. Don’t skip this step for the best results!

Q: How can I ensure my cookies are perfectly round?

A: Using a cookie scoop helps create uniform portions, which is the first step to perfectly round cookies. After scooping, gently roll each portion between your palms to smooth out any edges and form a neat, round ball. This also helps meld the two dough colors together for a prettier swirl. The chilling step also contributes significantly to maintaining their shape.

Q: Can I make the cookie dough ahead of time?

A: Yes! This recipe is excellent for meal prep. You can prepare the individual pink and yellow doughs, separate, swirl, and form the cookie balls, then store them in an airtight container in the freezer for up to 2 months. When a craving strikes, simply transfer the desired number of frozen dough balls to a baking sheet and bake as directed, adding a minute or two to the baking time if needed.

Q: Are there natural food coloring alternatives for the vibrant colors?

A: For natural pink, you can use a small amount of beet powder or finely pulverized freeze-dried strawberry powder mixed into the strawberry dough. For yellow, a tiny pinch of turmeric can provide a subtle hue, though it might impart a slight flavor. The Jell-O itself provides some color, so you can also choose to skip additional coloring for a more subdued, natural look.