These dual flavored cookies are a combination of lemonade and strawberry. Just as refreshing as the beverage, these cookies are crisp, buttery, and the perfect reminder of summer. So which half will you choose?
Makes about 24 jumbo cookies
Ingredients
Lemonade Cookie Dough
10 Tbsp unsalted butter, room temperature and cubed
1 ¼ cups granulated sugar
2 Tbsp lemon zest
1 ½ tsp lemon extract
¾ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 large egg
Yellow food coloring (a few drops depending on desired color, though optional)
1 ¾ cups all-purpose flour
Strawberry Cookie Dough
10 Tbsp unsalted butter, room temperature and cubed
1 ¼ cups granulated sugar
2 Tbsp freeze-dried strawberry powder
1 ½ tsp strawberry extract
¾ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 large egg
Red food coloring (a few drops depending on desired color, though optional)
1 ¾ cups all-purpose flour
Lemonade Glaze
1 ½ cups confectioners’ sugar, sifted
2 Tbsp fresh lemon juice
Strawberry Glaze
1 ½ cups confectioners’ sugar, sifted
2 Tbsp fresh strawberry juice (from strawberries pureed and strained)
Directions
Cookie Doughs
Using a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar, zest, and extract and beat on medium speed for 1 minute. Add the baking powder, baking soda, and salt and beat for 30 seconds until incorporated. Add the egg and food coloring and beat until combined. Gradually add the flour and beat until incorporated and a dough forms. Repeat this process for the strawberry dough using the strawberry powder in place of the zest. Transfer the doughs to separate bowls and refrigerate for about an hour.
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Pinch off a chunk of the lemonade dough (about 25 grams) and roll it into a ball. Pinch off a chunk of the strawberry dough (about 25 grams) and roll it into a ball. Squish the two balls of dough together and roll into a single large ball. Place the ball onto the prepared baking sheet and gently flatten with the palm of your hand until you have a disk that’s about 2-inches wide. Repeat this process with the remaining dough, placing the disks at least 2-inches apart on the baking sheets. (Since there’s a lot of butter, the cookies will spread a lot during baking.)
Bake the cookies for about 15-18 minutes, or until the edges are golden brown. Remove the cookies from the oven and allow to cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely before glazing.
Glazes
Place the confectioners’ sugar in a bowl, add the juice, and whisk to combine until smooth and no lumps remain. Keep the lemon and strawberry glazes separate.
Place the two glazes in separate plastic storage bags with the corners snipped off and drizzle the glazes over the corresponding half of each cookie.
Allow the cookies to dry before serving.
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