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A stack of 5 strawberry lemon sugar cookies on a vintage wood Venetian tray.

Strawberry Lemon Sugar Cookies (Soft & Chewy)


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  • Author: Kelly
  • Total Time: 25 minutes
  • Yield: 36 Cookies 1x
  • Diet: Vegetarian

Description

Thin, soft, and chewy sugar cookies get a yummy strawberry lemony upgrade and they’re ready from start to finish in just 30 minutes! Sugar cookies don’t get any better than this.


Ingredients

Units Scale
  • 1 1/4 cup + 2 tablespoons all-purpose flour (or 00 flour) (190g)*
  • 1/2 teaspoon baking soda (3g)
  • 1 teaspoon cream of tartar (4g)
  • 1/4 teaspoon salt (1.5g)
  • 3/4 cup sugar (150g)
  • 1/2 cup unsalted butter, room temperature (1 stick) (113g)
  • 1 large egg, room temperature, lightly beaten (room temperature (50g)
  • 1/2 teaspoon lemon zest (about 1 lemon zested)
  • 3/4 teaspoon pure vanilla extract (3g)
  • 1 teaspoon strawberry extract(4g)
  • 1/4 teaspoon lemon extract (optional, but adds more intense lemon flavor)
  • 2 tablespoons Homemade Strawberry Sugar, or coarse turbinado sugar (for sprinkling cookies before baking) (25g)


Instructions

  1. Preheat oven to 350°F/176°C and prepare a baking sheet. Line baking sheets with a nonstick Silpat or parchment paper.
  2. Cream the butter and sugar. In the bowl of a stand mixer (or using a handheld mixer), cream the butter and sugar until light and fluffy about 1 to 2 minutes.
  3. Combine wet ingredients with the creamed butter mixture. Add the egg, lemon zest, vanilla, strawberry, and lemon extract (if using) to the creamed butter mixture and beat just until combined.
  4. Add the dry ingredients to the wet ingredients. In a medium bowl combine flour, cream of tartar, baking soda, salt, and whisk to combine.  Add 1/2 of the flour mixture to the wet mixture and use a rubber spatula to gently incorporate the ingredients. Add the last 1/2 of the flour mixture and fold with the spatula until no flour streaks remain.
  5. Roll and bake the cookies. Shape dough into 1-inch balls and place them 2 inches apart on prepared cookie sheets. Sprinkle the tops with strawberry sugar (or another coarse sugar) and bake for 8-10 minutes, or until cookies are set and lightly browned on the bottom but not around the edges. Remove from the oven and allow cookies to cool directly on the baking sheet for a minute or two before removing them to a wire rack to finish cooling. Enjoy!

Notes

  • If you want even more lemon flavor, either add 1/2 teaspoon more lemon zest or reduce the amount of vanilla extract and replace it with equal amounts of lemon extract. Just be sure to keep the total amount of extracts used to 1 1/2 or 2 teaspoons. Mix and match the flavors as you want.
  • If the dough is sticking to your hands when you’re trying to roll them out, just add a tiny amount of butter or flour to your hands to keep it from sticking. Or you may place the dough in the fridge for a few minutes to firm up before rolling.
  • If you want a crunchy sugar cookie, omit the cream of tartart and chill the dough for at least 1 hour or up to overnight. Bake and enjoy a crunchier sugar cookie. Note that when you store the cookies in a freezer bag at room temperature, the cookies will most likely become soft again.
  • Use this dough to make a fruit pizza crust, because it’s awesome!
  • If you don’t feel like making homemade strawberry sugar to top the cookies, simply top the cookies with turbinado sugar or candy sprinkles.
  • If you want larger deli or bakery-style cookies, roll out 2 to 2 1/2 inch balls, but leave plenty of room for them to spread as they bake! The larger cookies may take a few more minutes to bake than smaller cookies.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: Oven Bake
  • Cuisine: American

Nutrition

  • Serving Size: 2 cookies
  • Calories: 64
  • Sugar: 5g
  • Sodium: 56mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Protein: 1g
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