I was in the mood to bake something fruity but fun for my kids, and I didn’t want to make another boring lemon bar or berry muffin.

I had some freeze-dried strawberries on the counter and a couple lemons that were just sitting there begging to be used.

So, I whipped up a batch of strawberry lemonade cookies that totally hit the spot.

They came out soft, sweet, tangy, and honestly kind of addictive.

If you’ve got spring bake sales, brunches, or just kids who love a sweet snack after school, these are gonna be your new favorite.

In this post, you’ll get my easy step-by-step instructions, a short ingredients list, and a fun way to make your dessert table pop with something pink and pretty.

Ingredients for Strawberry Lemonade Cookies

I’m sure you have all of these ingredients to make these spring cookies for your family!

1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup freeze-dried strawberries (crushed into powder or small bits)
Zest of 1 lemon
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tbsp lemon juice
1 tsp vanilla extract

Optional Toppings for Extra Cuteness

Powdered sugar for dusting
Lemon glaze drizzle (powdered sugar + lemon juice mix)

How to Make Strawberry Lemonade Cookies

For some fun spring baking, try these strawberry lemonade cookies! Here are step-by-step instructions on how to make it.

1. Start by creaming your butter and sugars together until fluffy

In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and creamy.

2. Add in the lemony goodness and egg

Crack in the egg, pour in the lemon juice and vanilla, and beat until smooth. It might look a little curdled because of the lemon juice, but don’t stress—it comes together.

3. Mix your dry ingredients separately before combining

In another bowl, whisk the flour, baking soda, salt, lemon zest, and strawberry powder together.

4. Combine the dry with the wet without overmixing

Slowly add the dry mix into the wet mix, stirring until just combined. You want the dough soft but not sticky.

5. Chill your dough so the cookies don’t spread too much

Pop the dough in the fridge for 30 minutes. This step helps them bake up thick and chewy.

6. Scoop and bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop tablespoon-sized dough balls and place them 2 inches apart. Bake for 10–12 minutes or until the edges are just golden.

7. Cool, decorate, and serve them with something pink

Let cookies cool on a rack. Dust with powdered sugar or drizzle on a little lemon glaze for extra sparkle.

A Cute Spring Dessert Idea

These strawberry lemonade cookies feel like sunshine on a plate.

They’re pretty enough to serve at a baby shower and simple enough to toss in a lunchbox. You can even get the kids involved by letting them help mix the dough or add the glaze.

Next time you want something that screams “spring treat” but doesn’t take all day, give these cookies a try.

They’re light, lemony, and just sweet enough—basically cookie happiness in every bite.

Tasty Strawberry Lemonade Cookies

Print Recipe

Ingredients

1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup freeze-dried strawberries crushed into powder or small bits
Zest of 1 lemon
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tbsp lemon juice
1 tsp vanilla extract

Optional

Powdered sugar
Lemon glaze drizzle (powdered sugar + lemon juice mix)

Instructions

Start by creaming your butter and sugars together until fluffy
In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and creamy.
Add in the lemony goodness and egg
Crack in the egg, pour in the lemon juice and vanilla, and beat until smooth. It might look a little curdled because of the lemon juice, but don’t stress—it comes together.
Mix your dry ingredients separately before combining
In another bowl, whisk the flour, baking soda, salt, lemon zest, and strawberry powder together.
Combine the dry with the wet without overmixing
Slowly add the dry mix into the wet mix, stirring until just combined. You want the dough soft but not sticky.
Chill your dough so the cookies don’t spread too much
Pop the dough in the fridge for 30 minutes. This step helps them bake up thick and chewy.
Scoop and bake to golden perfection
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop tablespoon-sized dough balls and place them 2 inches apart. Bake for 10–12 minutes or until the edges are just golden.
Cool, decorate, and serve them with something pink
Let cookies cool on a rack. Dust with powdered sugar or drizzle on a little lemon glaze for extra sparkle.