The Best Chewy Strawberry Lemonade Cookies with Cream Cheese Filling
Imagine the refreshing taste of a classic strawberry lemonade drink, transformed into a perfectly baked cookie. These incredible **Strawberry Lemonade Cookies** offer the ultimate balance of chewy and soft textures, bursting with vibrant summer flavors. Each bite delivers the sweet tang of fresh chopped strawberries and zesty lemon, beautifully complemented by an irresistible, creamy cream cheese filling. They are truly a real summer delight that will have everyone reaching for more!
Why This Strawberry Lemonade Cookie Recipe is a Must-Try
These **strawberry lemonade cookies** are more than just a treat; they’re an experience. Each cookie is light, airy, and manages to pack an incredible amount of summer flavor into every single bite. What truly sets this recipe apart is the ingenious addition of a creamy, tangy cream cheese layer nestled in the center. This special touch doesn’t just bump these cookies up a notch – it elevates them several levels, making them resemble a delectable **cheesecake cookie** with the bright, tartness of lemon and the natural sweetness of fresh strawberries perfectly infused throughout.
As the warmer months beckon, our palates naturally gravitate towards the classic, vibrant flavors of spring and summer. Strawberries and lemons are quintessential examples, and they shine brilliantly in these cookies. The combination is simply magic! It’s truly like enjoying a refreshing glass of strawberry lemonade, but in a delightful, chewy, and utterly satisfying cookie form. They’re perfect for picnics, backyard BBQs, dessert tables, or simply enjoying with a cup of tea on a sunny afternoon.
Essential Ingredients for Perfect Strawberry Lemonade Cookies
To create these delightful **strawberry lemonade cookies**, you’ll need a selection of fresh, high-quality ingredients. For a complete list of all measurements and detailed instructions, please refer to the printable recipe card located at the very end of this post. Here’s a closer look at the key components:
- STRAWBERRIES: For the most vibrant flavor and appealing texture, we highly recommend using fresh, finely chopped strawberries. Their natural sweetness and slight tartness are key. If fresh aren’t available, you can substitute with frozen strawberries. Just be sure to fully thaw them and pat them thoroughly dry with paper towels before incorporating them into the dough. This extra step prevents excess moisture from making your cookies soggy.
- LEMON: Fresh is best when it comes to lemon in this recipe! We utilize both the juice for its bright, zesty acidity and the zest for its intense aromatic oils. The zest, in particular, delivers a powerful burst of lemon flavor that you absolutely do not want to skip – it truly makes a difference in these **lemonade cookies**.
- CREAM CHEESE: This is the secret ingredient that transforms these into extraordinary **cheesecake cookies**! You’ll need 1/4 cup of softened cream cheese for the luscious filling. When mixed with fresh lemon zest and powdered sugar, it creates a creamy, tangy, and utterly delightful layer that will have everyone raving. For a slightly lighter option, a light or fat-free cream cheese can be substituted without compromising flavor or the creamy texture. Ensure it’s softened to room temperature for a smooth, lump-free filling.
- BUTTER: Softened unsalted butter provides the rich, tender base for our cookie dough. Make sure it’s at room temperature for optimal creaming with the sugars, which results in a lighter, fluffier cookie.
- SUGARS (GRANULATED & BROWN): A combination of granulated white sugar and packed brown sugar creates the perfect balance of sweetness and chewiness. The brown sugar adds a subtle molasses flavor and helps keep the cookies soft.
- FLOUR: All-purpose flour forms the structural foundation of the cookies. Measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, to avoid a dense cookie.
- BAKING POWDER & SALT: These leavening agents ensure the cookies rise nicely and have a tender crumb, while salt balances the sweetness and enhances all the other flavors.
- EGG & VANILLA EXTRACT: A large egg binds the ingredients together, adding moisture and richness. Vanilla extract, though subtle, enhances the overall sweetness and complexity of the cookie flavor.
How to Make Delicious Strawberry Lemonade Cookies Step-by-Step
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this incredible recipe. For a convenient printable version, complete with all measurements and instructions, please Jump to Recipe at the bottom of this post.
- Begin by preheating your oven to a consistent 350°F (175°C). While the oven heats, prepare two large, rimless baking sheets by lining them with parchment paper. A light spray of cooking spray over the parchment paper can also help prevent sticking and ensure easy removal of your delicate cookies.
- Next, prepare your fresh strawberries. Wash and finely chop them, then place them in a small bowl. Toss them with 1 tablespoon of fresh lemon juice and 1 tablespoon of granulated sugar. Allow this mixture to sit for approximately ten minutes. This process, called maceration, helps draw out the strawberries’ natural juices and enhances their flavor. After ten minutes, carefully drain off any excess liquid to ensure your cookie dough isn’t too wet.
- In a separate medium-sized bowl, combine your dry ingredients: the all-purpose flour, baking powder, and salt. Use a whisk to thoroughly combine them, ensuring the leavening agent is evenly distributed for consistent rising.
- In a large mixing bowl, beat together the softened butter, ½ cup granulated sugar, and packed brown sugar. Use an electric mixer (handheld or stand mixer) and beat for a good three to five minutes, or until the mixture becomes visibly light, pale, and fluffy. This creaming process incorporates air, which is vital for the cookies’ tender texture.
- Beat in the large egg until it is fully incorporated into the butter mixture. Then, stir in the vanilla extract. Gradually add the whisked flour mixture to the wet ingredients. Mix on low speed or by hand until just combined. Be careful not to over-mix the dough, as this can lead to tough cookies.
- Gently fold the drained strawberries into the cookie dough. Using a wooden spoon or a spatula is recommended for this step to avoid mashing the strawberries and to ensure they are evenly distributed without overworking the dough.
- For the creamy filling, combine the softened cream cheese, powdered sugar, and lemon zest in a medium bowl. Mix until smooth and well combined.
- Scoop the cream cheese mixture into 12 small balls, roughly the size of a teaspoon. Place these balls onto a separate baking sheet lined with parchment paper. These will form the delicious centers of your cookies.
- For the next step, a small ice cream scoop or a medium cookie scoop (about 1 tablespoon in size) will be very helpful. Scoop 24 medium-sized balls of the strawberry cookie dough. Place them onto the prepared baking sheet(s) – you can use the same one as the cream cheese balls, or a separate one if preferred. Gently flatten each dough ball into a disc shape.
- Using a lightly greased small spatula or your fingertips, carefully lift each cream cheese ball and place it directly on top of 12 of the flattened cookie dough circles. Try to center them as much as possible.
- Take the remaining 12 dough circles and gently place them on top of the cream cheese balls and the bottom cookie dough layer. Carefully pinch the edges of the top and bottom cookie dough circles together to seal the cream cheese filling inside, forming a “sandwich.”
- Carefully squeeze each assembled “sandwich” around its outer edge to gently shape it into a neat, round ball. This ensures the filling remains perfectly encased within the cookie dough during baking.
- Place the formed cookie dough balls at least two inches apart onto your original prepared baking sheet(s). This spacing allows them to spread without merging. Bake for 15 to 18 minutes, or until the edges just begin to turn a light golden color. It’s crucial not to overbake these cookies, as they will continue to set as they cool, ensuring they remain wonderfully soft and chewy.
- Once baked, remove the cookies from the oven. Using a spatula, carefully transfer them to a wire cooling rack. Allow them to cool on the rack for at least ten minutes before handling or serving. This allows them to firm up without losing their tender interior.
Frequently Asked Questions About Strawberry Lemonade Cookies
Getting your butter and cream cheese to room temperature (softened) quickly is essential for a smooth, lump-free batter and filling. A fantastic tip is to slice your cold butter and cream cheese into small cubes. Spread these cubes out on a plate or cutting board and let them sit at room temperature for about 20 minutes. The increased surface area will help them soften much faster than a solid block. Using properly softened ingredients ensures easy mixing and a uniform texture in both your cookie dough and cream cheese filling.
Due to the cream cheese filling, these delightful **strawberry lemonade cookies** are best stored in an airtight container in the refrigerator. This will keep them fresh and delicious for up to one week. Simply take them out a few minutes before serving to allow the cream cheese to soften slightly for the best taste and texture.
While these cookies are truly incredible on their own, there are definitely ways to enhance them! The addition of white chocolate chips or even a drizzle of melted white chocolate would complement the strawberry and lemon beautifully. For an extra touch of elegance and flavor, you could whip up a simple powdered sugar glaze (powdered sugar mixed with a little lemon juice or milk) to drizzle on top of the cooled cookies, then sprinkle with some extra finely grated lemon zest for a visual and aromatic pop.
Absolutely! These **strawberry lemonade cookies** freeze wonderfully, allowing you to enjoy them long after baking. You can freeze the baked cookies in an airtight container for 3-4 months. Alternatively, if you want to bake them fresh later, you can prepare the cookie dough balls (with the cream cheese filling inside), flash freeze them on a baking sheet until firm, and then transfer the frozen balls into a freezer-safe bag or an airtight container. When ready to bake, you can bake them from frozen, adding a few extra minutes to the baking time.
Yes, a stand mixer is perfectly suitable for this recipe, especially for beating the butter and sugars until light and fluffy. Use the paddle attachment for the cookie dough. When incorporating the dry ingredients and folding in the strawberries, switch to a lower speed or finish by hand with a sturdy spatula to avoid over-mixing, which can lead to a tough cookie texture.
If you find your cookies are spreading more than desired, a common culprit is butter that is too warm. Ensure your butter is softened, but not melted. Chilling the formed cookie dough balls for 15-30 minutes before baking can also significantly help prevent excessive spreading. Additionally, make sure your oven temperature is accurate; an oven that runs too cool can also cause cookies to spread.
These **strawberry lemonade cookies** are a celebration of summer, bursting with refreshing flavors that are delightfully amplified by the creamy, tangy layer of lemon-infused cream cheese. They offer a perfect blend of sweetness and tartness, making them an ideal treat for any occasion, from casual gatherings to elegant dessert spreads. Enjoy the soft, chewy texture and vibrant taste of these homemade gems!
More Delightful Cookie and Bar Recipes You’ll Love
If you’re a fan of these **strawberry lemonade cookies** and enjoy baking, here are some other fantastic cookie and bar recipes from our kitchen that you might like to try. Each offers unique flavors and textures perfect for satisfying your sweet tooth:
- Zesty Lemon Bars with Sweet Sour Cream Topping – A classic, tangy treat!
- Bright Orange Crinkle Cookies – Bursting with citrus flavor and a fun crinkled texture.
- Irresistible Lemon Meringue Pie Bars – All the joy of pie in an easy-to-eat bar.
- Simple & Sweet Lemon Streusel Squares – A crumbly, lemony delight.
- Delicious Strawberry Rhubarb Crumble Bars – A perfect combination of sweet and tart fruits.
- Easy Strawberry Cake Mix Cookies – Quick, flavorful, and incredibly simple to make.
I absolutely adore baking and cooking, and my greatest pleasure is sharing my kitchen adventures and delicious recipes with all of you! Remembering to come back every day for new ideas can be a bit of a challenge, which is precisely why I offer a convenient newsletter. Every time a new recipe is posted, you’ll receive it directly in your inbox. Simply subscribe today and start receiving your free daily recipes!
Strawberry Lemonade Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 cup strawberries chopped
- 1 Tbsp lemon juice
- 1 Tbsp granulated white sugar
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup butter softened, 1 stick
- ½ cup granulated white sugar
- ¼ cup brown sugar packed
- 1 egg large
- 1 tsp vanilla extract
For the filling
- ¼ cup cream cheese softened
- 3 Tbsp powdered sugar
- zest from 1 lemon
Things You’ll Need
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Wire cooling racks
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Insulated baking sheets
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Hand mixer
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Cookie scoop
Before You Begin
- Store your cookies in an air-tight container kept in the refrigerator for up to 1 week.
- This cookie dough freezes well. Place cookie dough balls on a baking sheet to flash freeze. Once mostly frozen, remove from baking sheet and place in a zip-top freezer safe bag or an air tight container. They will freeze fine for 3-4 months.
Instructions
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Preheat oven to 350°F (175°C). Line two large rimless baking sheets with parchment paper and spray lightly with cooking spray.
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Prepare strawberries by mixing them with 1 tablespoon lemon juice and 1 tablespoon granulated sugar. Allow the mixture to sit for ten minutes, then drain off the liquid completely.
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In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk them together until thoroughly combined.
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In a large bowl, beat the softened butter, ½ cup granulated sugar, and brown sugar for three to five minutes, or until the mixture is light and fluffy.
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Beat in the large egg until it is fully combined. Stir in the vanilla extract. Gradually add the flour mixture to the wet ingredients, mixing until just combined without over-mixing the dough.
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Gently fold the drained chopped strawberries into the cookie dough using a wooden spoon or spatula.
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(Optional) Line another one or two baking sheet(s) with parchment paper and spray with cooking spray if needed for spacing.
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Combine the softened cream cheese, powdered sugar, and lemon zest in a medium bowl. Mix until smooth. Scoop this mixture into 12 small balls, each about the size of a teaspoon, and place them onto a prepared baking sheet.
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Using a cookie scoop (about 1 tablespoon in size), scoop 24 medium-sized balls of the strawberry cookie dough. Flatten each dough ball into a disc shape onto the same or a separate baking sheet.
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Using a lightly greased small spatula or your fingers, lift the cream cheese balls one by one and carefully place them on top of 12 of the flattened cookie dough circles.
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Place the remaining 12 dough circles on top of the cream cheese balls and bottom cookie dough, forming a “sandwich.” Carefully pinch the edges of the top and bottom dough together to seal the filling.
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Gently squeeze each assembled “sandwich” around its outer edge to form it into a smooth, round ball shape, ensuring the filling is fully enclosed.
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Place the prepared cookie dough balls at least two inches apart onto the original prepared baking sheet(s). Bake for 15 – 18 minutes, or until the edges just begin to turn a light golden color. Avoid overbaking to maintain a soft, chewy texture.
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Remove the cookies from the oven and carefully transfer them to a wire cooling rack to cool for at least ten minutes before serving.
Nutrition Facts
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.