Strawberry Lemonade Sugar Cookies
I think I’ve been anxious for summer.
I scrubbed the terrace and cleaned the outdoor furniture. Twice.
I replanted all the things that didn’t survive the abnormally brutal winter — and keep checking on them diligently, hoping to see buds or new growth.
I totally resist putting the cover back over the fire table, no matter how hard it rains.
And I find myself staring wistfully out the windows as evening rolls in, wishing it were warm enough for dinner and drinks al fresco — without needing to layer-up against the chilly breeze.
So, I took all that anticipation to the kitchen to create something that tastes like summer. And I figured what better way to evoke a sunny afternoon than strawberry lemonade?
When we were kids, our lemonade always came from a powdered mix. I couldn’t tell you if that was more economical or just way less work for mom, but it was all we knew. Until the year they started making a pink variety, and we thought it was so much better — it would be some years later before we understood that the flavor was exactly the same.
I have a total sense memory of the first time (I believe it was at an amusement park…or maybe the mall) that I had fresh-squeezed lemonade, and was appalled that anyone in the world ever thought that powdered stuff was a suitable alternative. And sometime shortly thereafter, I tried strawberry, thinking it would just be pink, but realized it was absolutely genius — the way the strawberry added not only sweetness, but a bright sharpness (yet balance) to the overall flavor. Come to think of it, maybe it is genius.
It took a bit of experimenting, but I’d like to believe I’ve finally done the beverage justice with these tasty little gems. They are very tart (feel free to use a little less lemon extract if that’s not your thing), sweet, fruity, and rather pretty. Plus, the crisp edges and buttery soft centers are a total win in my book.
Close your eyes, imagine the sun on your face, and enjoy!
These are some of the items I find especially helpful for this bake. (These are affiliate links.)
King Arthur All-Purpose Flour
Freeze Dried Strawberry Powder by Nature Restore
Cook’s Pure Lemon Extract
Saebye #40 Portion Scoop
Strawberry Lemonade Sugar Cookies
makes about 30 cookies approximately 3”
INGREDIENTS
2 + 3/4 cups good all-purpose flour
1 + 1/4 cup freeze-dried strawberry powder
1 teaspoon cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, room temperature
1/4 (48 grams) cup shortening
1 + 3/4 cups sugar (plus more for rolling)
2 eggs
1/3 cup strawberry jam
1 tablespoon lemon extract
Gel food coloring, optional but recommended (I used 2 drops fuchsia and 1 drop red)
INSTRUCTIONS
In a medium-large bowl, whisk the dry ingredients thoroughly and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening and sugar until fluffy.
Add the eggs one at a time, followed by the jam, zest and extract, mixing until fully incorporated.
Add the flour mixture a little at a time, mixing on low until incorporated and stopping to scrape the bowl as needed.
Cover the bowl tightly and chill the dough for 1 hour.
Preheat the oven to 350°. Line two baking sheets with parchment. Roll the dough into eight 1-tablespoon balls (I use a #40 scoop), roll balls in sugar to coat thoroughly, and place on the prepared baking sheet, spacing about 2 inches apart. Cover remaining dough and return to refrigerator until first batch is almost ready, then prep next pan of cookies to bake when first comes out of the oven.
Bake for 10-12 minutes, just until cookies look set but still soft.
Remove from the oven and allow cookies to cool on the pan for several minutes before transferring to a wire rack to cool completely.
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