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To make Strawberry Lemonade Sugar Cookies, gather these key ingredients: - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 1 egg - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest - 1 teaspoon vanilla extract - ½ cup freeze-dried strawberries, crushed - 1 cup powdered sugar (for coating) - Extra lemon zest (for garnish) Make sure to measure your ingredients carefully. Use a kitchen scale for the flour. This gives you a precise amount, which can improve texture. Use a liquid measuring cup for the lemon juice. Accurate measurements ensure the perfect balance of flavors. Choose high-quality butter for a rich taste. Look for fresh lemons to get the best zest. When picking strawberries, go for the freeze-dried ones with vibrant color. Their flavor adds a punch to the cookies. Store your ingredients in a cool place to keep them fresh longer. Start by preheating your oven to 350°F (175°C). This step warms your oven for even baking. While the oven heats, prepare two baking sheets with parchment paper. This will help your cookies not stick. In a medium bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of salt. Set this bowl aside for later. In a large bowl, use an electric mixer to cream 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar. Mix until the mixture looks light and fluffy, which should take about 2-3 minutes. Next, add 1 egg, 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract to the butter and sugar mix. Beat these ingredients together until they are well combined. Now, gradually add your dry mixture to this wet mixture. Mix gently until just combined, avoiding overmixing. Finally, fold in ½ cup of crushed freeze-dried strawberries. These will add a burst of flavor. Shape your dough into rounded balls using a cookie scoop or a tablespoon. Place them 2 inches apart on the prepared baking sheets. Roll each cookie ball in powdered sugar to coat it completely. This gives your cookies a sweet and pretty outer layer. Bake them for 10-12 minutes. Look for lightly golden edges and soft centers. After baking, let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Once cooled, sprinkle extra lemon zest on top for a fresh pop of flavor. Enjoy your delicious strawberry lemonade sugar cookies! To get soft and chewy cookies, use room-temperature butter. This helps the sugar blend well. Cream the butter and sugar until light and fluffy. This step adds air, making your cookies rise. When adding dry ingredients, mix just until combined. Overmixing can lead to tough cookies. If you want a bit of crunch, you can bake them a minute longer. One big mistake is not measuring flour correctly. Too much flour can make the cookies dry. Use the spoon-and-level method to measure. Another mistake is skipping the chilling step. Chilling the dough for at least 30 minutes helps them hold their shape. Lastly, don’t skip the powdered sugar coating. It adds sweetness and keeps them moist. For an extra burst of flavor, add more lemon zest. You can also use lemon extract for a stronger taste. If you want a twist, try adding a pinch of sea salt. It enhances the sweetness. Mixing in a few chocolate chips can create a fun new flavor. Enjoy experimenting with your favorite tastes! {{image_2}} You can switch up the flavors of these cookies easily. Try using lime juice and zest instead of lemon. It gives a cool twist. You can also mix in crushed raspberries. They add a nice pink color and berry taste. For a tropical vibe, use coconut flakes. Coconut and lemon together taste amazing. Making these cookies gluten-free is simple. Just replace all-purpose flour with a gluten-free blend. Ensure it has xanthan gum for better texture. To make them vegan, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. Use vegan butter too, and you’re set! You can change these cookies with the seasons. In spring, add fresh mint for a refreshing taste. In fall, mix in pumpkin spice with the lemon for a cozy flavor. For winter, try adding a hint of peppermint extract. Each season brings a new twist to enjoy! To keep your Strawberry Lemonade Sugar Cookies fresh, store them in an airtight container. This helps to seal in moisture and flavor. You can layer the cookies with parchment paper to prevent them from sticking. Keep the container in a cool, dry place away from sunlight. Your cookies will stay tasty for up to one week this way. If you want to save some for later, freezing works well. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once firm, transfer them to a freezer bag. Remove as much air as possible before sealing. You can freeze them for up to three months. Label the bag with the date for easy tracking. To enjoy your cookies warm, preheat the oven to 350°F (175°C). Place the frozen cookies on a baking sheet and heat for about 5-7 minutes. You can also use the microwave for a quick fix. Heat them for 10-15 seconds. Just be careful not to overheat, or they may become tough. Enjoy the warm, soft goodness! Store your cookies in an airtight container. This keeps them fresh longer. Place parchment paper between layers to prevent sticking. Keep them at room temperature for up to a week. For longer storage, use the fridge. Just remember to let them warm up before serving. You can use fresh strawberries, but they change the texture. Fresh strawberries add moisture, making cookies more cake-like. If you prefer the crunch and strong flavor, stick with freeze-dried strawberries. They blend well into the dough without adding extra liquid. To boost the lemon flavor, add more lemon zest or juice. Try using two tablespoons of lemon juice instead of one. You can even mix in some lemon extract for an extra kick. Just be careful not to overpower the sweet taste of the cookies. These cookies can last up to a week when stored properly. If you keep them in the fridge, they might last a bit longer. Just make sure to check for any signs of spoilage. If they lose their freshness, it’s best to enjoy them sooner rather than later. Yes, you can make the dough ahead of time! Chill it in the fridge for up to three days. When you're ready to bake, just scoop and roll the dough in powdered sugar. This saves you time on busy days and lets you enjoy fresh cookies whenever you want! This blog post covered everything you need for Strawberry Lemonade Sugar Cookies. We explored key ingredients, step-by-step baking methods, and helpful tips. You learned about variations to try, like gluten-free options. Also, storage and reheating facts keep your cookies fresh. I hope these ideas spark your own baking adventures. With a little practice, you can master these delicious treats and impress everyone. Happy baking!

Strawberry Lemonade Sugar Cookies

Satisfy your sweet cravings with these delightful Strawberry Lemonade Sugar Cookies! Bursting with vibrant flavors from fresh lemons and freeze-dried strawberries, these cookies are perfect for any occasion. Follow our easy step-by-step recipe to create a batch of soft, mouthwatering cookies topped with a sprinkle of powdered sugar and lemon zest.
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Ingredients
  

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 egg

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

½ cup freeze-dried strawberries, crushed

1 cup powdered sugar (for coating)

Extra lemon zest (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

        Add Wet Ingredients: Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract until well combined.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

            Fold in Strawberries: Gently fold in the crushed freeze-dried strawberries until evenly distributed throughout the dough.

              Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Coat in Powdered Sugar: Roll each cookie ball in powdered sugar to coat completely before placing it on the baking sheet.

                  Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft.

                    Cool and Garnish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, sprinkle additional lemon zest on top for extra flavor.

                      Prep Time: 20 min | Total Time: 30 min | Servings: 24 cookies