These strawberry lemonade cookies combine bright lemon and sweet strawberry jam in a soft, chewy cookie that practically melts in your mouth. They’re quick to make—ready in about 25 minutes—and a household favorite.
This post contains helpful tips and tricks! If you’re in a rush, use the “Jump to Recipe” above.
💭 Why you’ll love this recipe
- Perfect year-round. Using strawberry jam means you can bake these any season, even when fresh berries aren’t available.
- Beginner friendly. The method is straightforward and forgiving, making it ideal for new bakers.
- From scratch. Simple pantry ingredients are all you need—no cake mix required.
📋 Ingredients and notes
For these cookies you’ll need unsalted butter, caster sugar (or granulated sugar pulsed fine), an egg, fresh lemon (zest and juice), strawberry jam, all-purpose flour, baking powder, and a pinch of salt.
Variations & Substitutions
- Lemon: Use the zest and juice from one fresh lemon for best flavor.
- Jam: Any strawberry jam works; try raspberry, apricot, or blueberry for a different flavor.
- Butter: Unsalted is recommended; if you use salted butter, omit the added salt.
- Sugar: Caster sugar gives the best texture; if using granulated sugar, pulse briefly in a food processor to refine it.
- Egg: Acts as a binder; a flax egg can be used as a vegan substitute.
- Flour: Swap for a 1:1 gluten-free blend if required.
- Baking powder & salt: Help with rise and balance—adjust if you change the butter type.
📖 How to make strawberry lemonade cookies
Step 1:
Preheat the oven to 180ºC (160ºC fan). Line two large baking trays with parchment paper.
Step 2:
In a large bowl, beat the unsalted butter and caster sugar until smooth and combined.
Step 3:
Add the flour, baking powder, salt, lemon zest and juice, and the egg. Mix until a smooth cookie dough forms.
Step 4:
Using a tablespoon, scoop dough and roll into balls. Press a small indentation into the center of each ball and place them at least 2 inches apart on the baking trays. Spoon about 1/4 teaspoon of strawberry jam into each indentation.
Step 5:
Bake for 12–15 minutes, or until the edges turn lightly golden. Allow the cookies to cool completely on the tray before transferring.
Step 6:
Serve warm or at room temperature and enjoy.
Shruthi’s Top Tip
Beat the butter and sugar until pale and fluffy to incorporate air for a lighter texture.
- Grate lemon zest with a microplane and avoid the bitter white pith.
- Add flour gradually to avoid overworking the dough; dust hands with a little flour if the dough is sticky.
- Make a deeper indentation with the back of a teaspoon to hold more jam and prevent spillover.
- Use a small piping bag or a snipped zip-top bag to fill the centers neatly.
- Optional glaze: For extra lemon brightness, brush a light lemon glaze (powdered sugar + lemon juice) on warm cookies.
👩🏽🍳 Troubleshooting FAQs
Yes. If you use salted butter, omit the recipe’s additional salt.
Chill the dough for 10–15 minutes before shaping and baking to reduce spreading.
Pulse granulated sugar briefly in a food processor to achieve a finer texture similar to caster sugar.
🍴 How to serve strawberry lemonade cookies
These cookies make a lovely afternoon snack or a light dessert. Serve them plain, dusted with powdered sugar, with a dollop of whipped cream, or topped with a lemon glaze or strawberry buttercream.
🍴 Storage and reheating suggestions
Make ahead: Prepare the dough, wrap it, and refrigerate for 2–3 days before baking.
Store: Keep baked cookies in an airtight container in the fridge for 3–5 days. Reheat in a 300ºF (150ºC) oven for 5–10 minutes to refresh.
Freeze: Freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge and warm briefly in the oven before serving.
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Strawberry Lemonade Cookies
Ingredients
For the lemon cookies:
- 1 cup unsalted butter
- ¾ cup caster sugar (or substitute powdered sugar)
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest, plus extra for garnish
- 2 tablespoons lemon juice
- 1 egg
For glazing:
- ½ cup strawberry jam
Instructions
- Preheat the oven to 180ºC (160ºC fan) and line two large baking trays with parchment paper.
- In a large bowl, beat the unsalted butter and caster sugar until smooth. Add flour, baking powder, salt, lemon zest and juice, and the egg. Mix until a smooth dough forms.
- Scoop the dough by tablespoonfuls onto the lined trays, roll into balls and press a small indentation into the center of each. Space the cookies 2 inches apart. Fill each indentation with about ¼ teaspoon of strawberry jam.
- Bake for 12–15 minutes or until lightly golden at the edges.
- Allow the cookies to cool completely on the tray before transferring to a wire rack.
Notes
- Soften butter at room temperature for about 30 minutes for a smoother dough.
- Use a microplane for lemon zest to avoid the pith and distribute zest evenly.
- Cream butter and sugar for 3–5 minutes to incorporate air for a lighter texture.
- Chill the dough 10–15 minutes before shaping for easier handling.
- If the jam is very thick, warm it slightly so it is easier to spoon into the cookies.
Nutrition
Nutrition information is an approximation.