Description
Soft sugar cookies infused with lemon zest and dotted with fresh strawberry bits—sweet, tangy, and refreshingly summery.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely diced fresh strawberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Cream butter and sugar, add egg, lemon juice, and zest.
- Stir in flour, baking powder, salt, then fold in strawberries gently.
- Scoop dough into balls and place 2 inches apart.
- Bake 10–12 minutes until edges are set and bottoms are lightly golden. Cool before serving.
Notes
- Pat strawberries dry before folding into dough to reduce moisture.
- Use a cookie scoop for uniform size and even baking.
- Cookies can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
