Print

Strawberry Lemonade Swirl Sugar Cookies

strawberry lemonade swirl sugar cookies - featured image
Print Recipe

Soft, buttery sugar cookies swirled with real strawberry and fresh lemon flavors for a vibrant, tangy-sweet summer treat. These eye-catching cookies are easy to make, crowd-pleasing, and perfect for picnics, parties, or a cheerful baking project.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (75g) freeze-dried strawberries, ground into powder (or 1/4 cup (60g) thick, seedless strawberry jam)
  • 2 teaspoons lemon zest (from 1–2 lemons)
  • 1 1/2 tablespoons (22ml) freshly squeezed lemon juice
  • Yellow food coloring (optional)
  • Pink or red food coloring (optional)
  • Coarse sparkling sugar (optional, for topping)
  • Extra lemon zest (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter with granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in the egg and vanilla extract until fully combined, scraping down the sides as needed.
  5. Gradually add the dry ingredients to the wet, mixing on low until just combined. The dough should be soft but not sticky.
  6. Divide the dough in half. To one half, add lemon zest and lemon juice. Mix until incorporated. Add a drop of yellow food coloring if desired.
  7. To the other half, add freeze-dried strawberry powder or strawberry jam. Add pink or red food coloring if desired. Mix until evenly colored.
  8. On a lightly floured surface, flatten each dough half into a rough rectangle (about 9×7 inches). Stack the strawberry dough on top of the lemon dough, press together, and roll up tightly into a log.
  9. Slice the dough log into 1/2-inch thick rounds using a sharp knife or unflavored dental floss. Place on prepared baking sheets, leaving about 2 inches between cookies. Sprinkle with sparkling sugar if using.
  10. Bake for 10-12 minutes, until edges are just set and barely golden. Centers should still look a bit soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best swirls, chill the dough log for 10-20 minutes before slicing. If using strawberry jam instead of freeze-dried strawberries, reduce sugar by 1 tablespoon. Gluten-free and vegan adaptations are possible with 1:1 flour blends and plant-based substitutes. Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: strawberry lemonade cookies, swirl sugar cookies, summer cookies, lemon cookies, strawberry cookies, picnic dessert, easy sugar cookies, kid-friendly cookies, party cookies, colorful cookies

Find it online: https://tempotaste.com/strawberry-lemonade-swirl-sugar-cookies-easy-soft-summer-treats/