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💭 Why you’ll love this recipe
Perfect for any season. Since we’re using strawberry jam instead of fresh strawberries, you can make these cookies all year round. Foolproof recipe. This recipe is super simple and hard to mess up. You can make it even if you’re a beginner at baking. No cake mix. This recipe is made with simple ingredients from scratch and doesn’t use any strawberry cake mix.
Variations & Substitutions
Lemon. Use one fresh lemon to get the juice and zest. Strawberry jam. Use any store-bought strawberry jam or make your own at home. For a variation of this recipe, you can also use raspberry, apricot, or blueberry jam. Butter. Use unsalted butter so that you have more control on the saltiness. If you’re using salted butter, skip adding extra salt. Caster sugar. You can also use granulated sugar but you’ll need to pulse it briefly in a food processor for a finer texture. Egg. Used as a binding ingredient. You can also use a flax egg. All-purpose flour. Substitute with a 1:1 gluten-free flour blend, if needed. Baking powder. To help the cookies rise. Salt. Skip if using salted butter.
📖 How to make strawberry lemonade cookies
Step 1:Preheat the oven to 180ºC (160ºC for fan ovens) and line 2 large baking trays with parchment paper.
Use freshly grated lemon zest for a more intense lemon flavor and avoid the bitter white pith. When mixing the dough, add the flour gradually to prevent overworking the gluten, which can make cookies tough. If the dough feels too sticky, dust your hands with a bit of flour to roll the balls smoothly. Create a deeper indentation in the dough balls using the back of a teaspoon to hold more jam and avoid it spilling out during baking. Use a small piping bag or a ziplock bag with the corner snipped off to neatly fill the indentations with jam. For extra lemon flavor, brush the cookies with a light lemon glaze made from powdered sugar and lemon juice while they are still warm.
🍴 How to serve strawberry lemonade cookies
Serve these lemon sugar cookies as a delicious afternoon snack or dessert. You can top them with powdered sugar, whipped cream, or a strawberry buttercream. My favorite way to serve it is by drizzling it with a lemon glaze.
🍴Storage and reheating suggestions
To make the recipe ahead, make the lemon cookie dough and cover it with a plastic wrap. Store it in in the fridge for 2-3 days, then bake according to instructions. Store leftover strawberry lemonade cookies for 3-5 days in an airtight container in the fridge. Reheat it in the oven at 300F for 5-10 minutes. You can also freeze it for up to 3 months. Make sure to freeze them on a single layer on a baking sheet first before transferring them to a freezer bag. Then, thaw for a few hours in the fridge and warm in the oven.
🍴 More delicious cookie recipes
If you like this recipe, check out my other cookie recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
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