Strawberry Lemonade Sugar Cookies
These strawberry lemonade sugar cookies are a playful twist on a classic favorite! Each cookie is half pink, half yellow, but every bit delivers the same bright, tangy strawberry lemonade flavor. They instantly remind me of going to fairs as a kid and sipping that vibrant strawberry lemonade straight from the big jug, sweet, refreshing, and just unforgettable. Perfect for summer, parties, or just a fun snack, these cookies bring all the nostalgia and refreshing flavor of the classic drink in a colorful, handheld treat!
Sweet and Simple Swaps
Sugar cookies like these are classic for a reason, they are reliably soft, sweet, and delicious every single time. The strawberry lemonade flavor is bright and fun, but if lemon isn’t your thing, don’t worry! You can easily swap in another flavor, like orange, raspberry, or even vanilla, and the cookies will still turn out just as tasty and satisfying. It’s a simple, versatile treat that you can customize to suit your taste while keeping that perfect sugar cookie texture everyone loves!
These cookies are the ultimate summer snack because they are portable, mess-free, and packed with refreshing flavors. Take them on a boat ride, to the pool, or on a picnic, they won’t melt like ice cream, but they still give you that bright, delicious strawberry lemonade taste. Sweet, tangy, and a little nostalgic, they are perfect for enjoying under the sun, whether you’re lounging, adventuring, or just looking for a fun, flavorful pick-me-up!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are sweet, soft, and perfectly refreshing!
Once you have all of the ingredients ready to go, you’re officially set up for strawberry lemon cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Strawberry Lemonade Sugar Cookies
Ingredients
- 1 cup butter
- 1 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 3/4 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp lemon extract
- 1 tsp strawberry extract
- Yellow extract
- Pink extract
- 1/2 cup granulated sugar
Method
- Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter and granulated sugar until light and off-white in color, about 1–2 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Add the all-purpose flour, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.
- Divide the dough evenly into two bowls.
- Mix lemon extract and yellow food coloring into one half.
- Mix strawberry extract and pink food coloring into the other half.
- Using a ⅓-cup scoop, portion the dough by taking half lemon dough and half strawberry dough. Press them together, roll into a ball, coat in granulated sugar, and place on the prepared baking sheet.
- Bake for 10–11 minutes, until the edges are set and the centers look slightly underbaked.
- For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.
- Let the cookies rest on the baking sheet for about 10 minutes before transferring.
- Enjoy fresh, or store cookies in an airtight container for up to 8 days.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!
How would you adjust temp/time if you wanted to make smaller cookies? Like if you used 1 tbsp of dough instead of 1/3 cup?