Stuffed Strawberry Lemonade Cookies
If you're looking for a dessert that tastes like the classic summertime sipper, these Strawberry Lemonade Cookies are for you. These sweet and tart baked goods highlight the vibrant flavors of both strawberries and lemons. This stuffed cookie recipe has gooey strawberry center. Topped with a light lemon strawberry icing, these extra large cookies are great for sharing all spring and summer long.
Servings 9 (1/4C) cookies
Calories 454kcal
Ingredients
- 9 tablespoons strawberry preserves
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 lemon zested
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons freshly squeezed lemon juice
- 2 cups all-purpose flour
- ½ cup unsweetened strawberry powder
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
Strawberry Sugar
- ¼ cup granulated sugar
- 1 tablespoon unsweetened strawberry powder
Lemon Strawberry Icing
- ½ cup powdered sugar (2 oz.)
- 1 tablespoon strawberry preserves
- 1 ½ teaspoons freshly squeezed lemon juice
- A pinch of kosher salt
Instructions
- Dollop the preserves onto a parchment or wax paper-lined sheet pan using a 1-tablespoon scoop. Place in the freezer before making the cookie dough. (Depending on the sugar/fruit content of your preserves, this will not freeze them solid, but will make the preserves significantly easier to work with.)
- Measure the sugar into a large bowl. Zest the lemon directly on top of it, and stir until fragrant.
- Add the butter to the sugar mixture. Cream together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract and lemon juice. Blend until combined, about 1-2 minutes.
- Sift together the flour, freeze-dried strawberries, baking soda, baking powder and salt in a separate bowl. Whisk to combine.
- Slowly add the dry ingredients to the wet ingredients, and mix until just combined.
- Cover the bowl with plastic wrap, and refrigerate for at least an hour.
- Preheat the oven to 350°F. Line two large sheet pans with parchment paper or baking mats, and set aside.
- Use a ¼ cup cookie scoop to scoop the dough. While in the scooper, hollow it out to leave space for the jam with your thumb or a rounded kitchen tool, being mindful of the edges and bottom. (If they are too thin, the cookie could burst while baking.) Fill with a tablespoon of frozen preserves, then gently seal up and immediately roll in the strawberry sugar and transfer to the prepared sheet pan.
- Bake for 28-30 minutes, or until cookies have are a dark golden brown and have firmed up on the edges.
- Let the cookies cool on the sheet pans for a while before transferring to a cooling rack to let cool completely.
- While the cookies cool, whisk (or food process) together the powdered sugar, strawberry puree and lemon juice until smooth. Set aside (or transfer into a piping bag.)
- Once the cookies are completely cooled, drizzle with the icing, and enjoy!
Nutrition
Serving: 1cookie | Calories: 454kcal | Carbohydrates: 85g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 302mg | Potassium: 307mg | Fiber: 3g | Sugar: 55g | Vitamin A: 342IU | Vitamin C: 186mg | Calcium: 39mg | Iron: 5mg
