Strawberries and lemon are a pretty classic combination. Maybe not on the level of strawberries dipped in chocolate, or strawberries and cream – but generally speaking you can’t go wrong. This recipe is a fusion of traditional sugar cookies with lemon and strawberries added in, resulting in a completely new summer cookie.
The edges are a bit crispy, the centers delicate and soft – a really wonderful texture contrast that kept us grabbing for cookie after cookie after cookie. These little beauties are dangerous, since it’s hard to stop after just one.
The lemon flavor is prevalent, from both the zest baked into the cookies and the lemon juice in the glaze. It’s nicely balanced by the sweet and fruit strawberry bites and the buttery cookie. The key to making these cookies is letting the dough chill in the fridge, so that when it bakes the cookies don’t flatten out too much when they bake.
These cookies would make a great summer party or picnic treat – they’re simple to make and completely portable. Plus, they’re beautiful and taste great. When the weather grows colder, I bet these would be great with the lemon removed, and a generous drizzle of chocolate over the top. Or, maybe with chocolate chips baked right in – what you decide to do with this recipe is up to you.
I hope you enjoy these last few weeks of summer bliss! We’ll be back with a few more summery recipes before things turn decidedly towards the fall.
Strawberry Lemon Cookies
yield: 2 dozen small cookies
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon yogurt (I used plain Greek)
Zest of 1 lemon
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cup fresh chopped strawberries
1 cup powdered sugar
Juice of 1/2 lemon
In a large bowl, cream butter and sugar together until light and fluffy. Stir in egg, vanilla, yogurt and lemon zest until completely combined. In a separate bowl, mix together all of the dry ingredients. Add dry ingredients to wet ingredients and stir until just incorporated. Gently fold in strawberries, and refrigerate dough for 1 hour.
Preheat oven to 350 degrees. Scoop dough into small rounds and place on parchment paper lined baking sheets. Bake 8-10 minutes until edges just start to turn golden (cooking time will vary with cookie size). Cool 5 minutes on baking sheet and transfer to cooling rack.
In a small bowl, mix together powdered sugar and lemon juice. Drizzle over cookies, and serve.
Cookies will keep in an airtight container for a few days – if you can manage to keep them around that long!