Make Craft Game

I feel like I am exploring more uncommon cookie recipes as I continue my baking journey. While there are always some favorites that I like, finding something new is always exciting. Especially since it means I have more to share! In my recent exploration of recipes, the idea of strawberry lemonade cookies came up.

I have always loved the lemon flavor, but adding strawberry to the mix just brought the cookie to that next level. This recipe is one where you roll out the dough and cut out shapes. I decided to keep it simple with a circular shape, but I think they might have ended up looking more appealing if I had used more fun shapes.

Or add a little frosting to the top of the cookie. I feel like they turned out to look a little bit like bologna… But the strawberry lemonade cookies turned out to be delicious. Definitely something I would want to make again.  

Check out the Make section of MCG for a variety of fun recipes, including delightful desserts and savory dishes that will tantalize your taste buds.

The most interesting ingredients in these strawberry lemonade cookies were the extracts and the fruits. I was surprised to see that lemon extract and strawberry extract in my local grocery store. I was expecting to find lemon extract, but the strawberry extract was a pleasant find. The extracts brought flavor to the cookie recipe, but it risked tasting synthetic. To offset this, I decided to use lemon zest to enhance the lemon flavor and freeze-dried strawberries for the strawberry.

I started by beating butter and sugar together. I let the mixer do its work but stopped scraping down the sides every so often. I aimed to get the butter and sugar light and fluffy. Then I added the eggs, the lemon extract, the strawberry extract, and powdered versions of the freeze-dried strawberry. Again, I scraped down the sides to make sure everything mixed with an even consistency.

Then, in a separate bowl, I mixed the all-purpose flour and the baking powder. When the butter mix has become a constituent liquid texture, I added the flour into the bowl in batches. I did one cup at a time because I had used a one-cup measuring tool. I also added in pink dye. The dough ended up being thick and pliable.

The first step was to roll out the dough into a ¼-inch-thick slab. This will basically be the height of the cookie, which I should have kept in mind. Then it was time to chill the dough. This helps the cookies keep their shape upon baking. It was at this point in time that I decided to preheat the oven. 

Then it’s time to cut shapes out of the dough. I used a circular cutter to get a uniform look for the cookies. It ended up being a little boring, but that’s just how circles are, I guess. Next time, I definitely want to dig further into my pantry and find some more exciting cookie cutters. There are the holiday ones, of course, but I have to believe there are some summertime cookie cutters as well in my void of baking supplies.

With that, it’s time to go into the oven and bake! Because these are shape-and-bake style cookies, the oven doesn’t really do too much to them. They do poof up a tiny bit, but the color on the edges is the real indicator for a finished cookie. Even if it’s hard to see against the pink.

Something was refreshing about these Strawberry Lemonade cookies. And I mean something other than the vibrant ingredients. The flavor profile just wandered away from what I expect a cookie to be while still keeping in that cookie realm. I think the biggest regret/improvement I could make to this cookie is the form factor.

The circular shape works, but I don’t think it’s the best choice, and the lack of yellow (lemonade) is very much at the forefront of my mind. I almost wonder if having the pink flecks of the strawberry against a yellow cookie would have worked better to capture the two sides.

Strawberry Lemonade Cookies

These Strawberry Lemonade cookies bring the brightness of lemonade and the sweetness of strawberries together to make the perfect cookie.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 30 minutes mins

Course Dessert

Ingredients

  

• 1 Stick Unsalted Butter
• 1 Cup Sugar
• 1 Egg
• 1 ½ Teaspoon Lemon Extract
• 1 ½ Teaspoon Strawberry Extract
• 1 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 0.8 oz Package Freeze Dried Strawberries crushed
• 1 Lemon zested
• 3 Cup All-Purpose Flour
• 2 Drops Pink Food Coloring

Instructions

 

• In a large mixer bowl, beat the butter and sugar until light and fluffy
• Add the egg, lemon extract, powdered freeze-dried strawberries, and strawberry extract. Beat until combined, scraping down the sides of the bowl as needed.
• In a separate bowl, mix the flour and baking powder. Add into the main bowl, 1 cup at a time, mixing until just combined. Add pink dye if needed.
• Shape and roll the dough until it is ¼ inch thick. Chill for 30 minutes.
• Using any desired cookie cutter, cut the cookies and place them on a lined baking tray. Chill the dough again while preheating the oven to 375° Fahrenheit.
• Bake for 7 to 9 minutes or until the edges are lightly browned.

Keyword cookie, cookies, Lemon, strawberry