Strawberry Lemonade Crinkle Cookies

“So if someone asks how we made these… what do we say?” … and then the little one proceeds to correct me and say of is all him, and thats pretty much true.

He loves his lemonade cookies which he came up with, and for Christmas has asked him to take it up a notch and guess what ? He thought why not … 🍓🍋

Strawberry Lemonade Crinkle Cookies
Soft in the middle, crackly on top, approved by a very serious co-baker who has finished half the batch as I make this go live.

👉 Save this — you’ll want it when strawberries aren’t in season (yes, year round!)

Ingredients

Dry
• 2¼ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp fine salt

Wet
• 1 cup salted butter, softened
• 1 cup sugar
• Zest of 2 lemons + juice
• 1 large egg
• 1 tsp vanilla extract
• ⅛ tsp almond extract

Strawberry
• ½ cup freeze-dried strawberries, ground
(save 2 tbsp for coating)
Coating
• ¼ cup sugar + 2 tbsp strawberry powder
• ½ cup icing sugar (optional)

The nonchalant method

• Cream the butter, sugar & lemon zest till fluffy
• Add egg, lemon juice, vanilla & almond — mix just enough
• Fold in the dry ingredients
• Add strawberry powder
• Chill 30–40 mins (important, unfortunately)
• Roll, coat generously, don’t be shy with this!
• Bake at 175°C for 10–11 mins
• Pull them out when they still look a little underdone

Crackly outside.
Soft inside. Just perfect!