These Strawberry Lemonade Cookies are a sweet and tangy treat perfect for sunny days! With juicy strawberries and zesty lemon, they taste like summer in every bite.
Honestly, these cookies are so good that you might want to keep them to yourself. I love how soft and chewy they are, making them great with a cold glass of lemonade!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter helps create a smooth dough. If you run out, you can substitute with an equal amount of margarine, or even coconut oil for a dairy-free option, but remember it might change the flavor slightly.
Granulated Sugar: Regular sugar is perfect for sweetness and texture. You could swap with brown sugar for a richer flavor or even use a sugar substitute like Stevia or monk fruit if you want to cut down on calories.
Jell-O Powders: These give the cookies their distinct flavors. If you want a fresher taste, you can use real lemon and strawberry puree, but you might need to adjust other ingredients to balance moisture.
White Chocolate Chips: I often add these for a touch of creamy sweetness. You can replace them with dark chocolate for a richer taste or omit entirely if you prefer a lighter cookie.
How Do I Cream Butter and Sugar Effectively?
A key technique in cookie making is creaming the butter and sugar. This step is crucial for getting that light and fluffy texture. Here’s how to do it right:
- Start with softened butter; it should feel like a cool, pliable dough.
- Use a mixer or a sturdy wooden spoon. Beat on medium speed until the mixture is pale and fluffy—this typically takes around 2-3 minutes.
- Don’t rush! Proper creaming incorporates air into the mixture, making your cookies light.
What’s the Best Way to Shape and Bake My Cookies?
Shaping the cookies well ensures they bake evenly. Here’s what to remember:
- Use a cookie scoop for uniform sizes, which helps them bake evenly.
- Gently flatten the dough balls before baking to ensure they spread nicely.
- Leave enough space on the baking sheet for spreading, about 2 inches apart.
- Check for doneness around the 10-minute mark to avoid overbaking. The cookies should be set at the edges but soft in the center.
By following these tips, you’ll enjoy a batch of delightful Strawberry Lemonade Cookies! Happy baking!
Delicious Strawberry Lemonade Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup lemon Jell-O powder (for lemon flavor)
- 1/2 cup strawberry Jell-O powder (for strawberry flavor)
- 1/2 cup white chocolate chips (optional)
For Rolling:
- Powdered sugar (for rolling)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 10-12 minutes to bake. So, in total, you’ll be looking at around 30 minutes to have these delightful cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream together the softened butter and granulated sugar. Keep mixing until the mixture is light and fluffy—this usually takes about 2-3 minutes. It’s important for a good texture!
3. Add Eggs and Vanilla:
Next, beat in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and stir until everything is combined smoothly.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure they are well mixed so that all the leavening agents are distributed evenly.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients. Stir gently until everything is fully combined into a nice dough.
6. Separate and Add Jell-O:
Divide the dough into two equal portions. To one half, add the lemon Jell-O powder and mix until the color and flavor are evenly blended. Do the same with the strawberry Jell-O powder in the other half of the dough.
7. Fold in Chocolate Chips:
If you want to add some extra sweetness, fold in the white chocolate chips into both bowls of dough. This step is optional but definitely adds to the flavor!
8. Shape the Cookies:
Using a cookie scoop or a spoon, scoop out about a tablespoon of each dough. Roll them into balls in your hands. It’s fun to do this part!
9. Combine and Roll in Sugar:
Take one ball of lemon dough and one of strawberry dough, gently flatten them a bit and pinch the edges together to combine. Once combined, roll the cookie in powdered sugar until well coated.
10. Bake the Cookies:
Place your cookies on the prepared baking sheet, making sure to leave some space between each. Bake them in the preheated oven for 10-12 minutes, or until the edges look set and are slightly golden.
11. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Now you can enjoy your delicious Strawberry Lemonade Cookies!
Happy baking! Enjoy those tasty treats!
Can I Use Different Flavor Jell-O?
Absolutely! If you’re not a fan of lemon or strawberry, feel free to experiment with other flavors of Jell-O like raspberry, cherry, or even pineapple. Just keep the same quantities to maintain the balance of flavors in the cookies.
What Can I Substitute for Butter?
If you need a dairy-free option, you can substitute the unsalted butter with an equal amount of coconut oil or vegan butter. Just make sure it’s softened for easy mixing!
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them for longer, consider freezing them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes, you can! If you want to prepare the dough ahead of time, simply cover it tightly with plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for about 15 minutes before scooping and baking for the best results.
