Description
Strawberry Lemonade Crinkle Cookies are a delightful and refreshing treat that combines the sweet and tangy flavors of strawberries and lemons in a soft, chewy cookie.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/4 cup strawberry puree
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, strawberry puree, and lemon juice, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for 30 minutes.
- Once chilled, scoop tablespoon-sized portions of dough and roll them in powdered sugar.
- Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops are crinkled.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger lemon flavor, add more lemon juice or zest.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg