I’m a genius. No really. Well, not really. But these strawberry lemon sugar cookies make me feel like a genius. I had no idea how amazing dried strawberries would be in a lemon sugar cookie recipe. These are amazing. You need to make them now.
It’s the height of strawberry season. Every time I’m at the store, I buy a container. My son loves strawberries, but lately, I think I just bought too many. He’s tired of them, so I had to find another use. I happened upon this recipe to make dried strawberries, so I figured that would be a great cookie ingredient. I didn’t realize dried strawberries basically taste like a fruit rollup. I’m not sure why I didn’t make that connection. Nonetheless, I figured dried strawberries would be a great addition to a cookie recipe. Basically a strawberry version of a raisin.
I thought to myself, what goes well with strawberries? Chocolate came to mind right away, but it’s summer, and I wasn’t feeling anything that felt heavy. Then I thought of lemons. I love drinking lemonade in the summer, and lemony foods always feel light and bright for the summer. I decided to create strawberry lemonade cookies because I knew they’d pair perfectly together and it’s nothing I’ve ever had before.
You guys, these cookies are so good! They are buttery, soft, yet chewy, lemony, and the strawberries add an extra burst of flavor. You definitely need to try this super easy recipe for strawberry lemon sugar cookies. You won’t be disappointed.
Strawberry Lemon Sugar Cookies
1 cup cold butter, cut into cubes
2 cups sugar
1 tsp vanilla extract
1 1/2 tsp fresh lemon juice
1 tbsp lemon zest
3 cups flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup dried strawberries (see recipe below to make your own)
How to Make Dried Strawberries
1 pound strawberries, hulled and halved
2 tbsp raw sugar
Toss strawberries and sugar in a large bowl and let sit until berries start to release their juices, 25–30 minutes.
Preheat oven to 185° (or the lowest possible setting, which may be 200°). Spread out berries on a rimmed baking sheet lined with a nonstick baking mat and bake, rotating baking sheet about every 30 minutes, until berries are darkened in color and dried out around the edges but still slightly juicy in the center, 3–3½ hours. Let cool on baking sheet.