Strawberry Lemonade Cookies Recipe

Name: Strawberry Lemonade Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter, softened; 1/4 cup cream cheese; 1/2 cup granulated sugar (I used lemon balm-infused sugar); 2 ounces too good gourmet strawberry lemonade mix or 1/4 cup country time stawberry lemonade mix; 1 tablespoon Ener-G Egg Substitute; 1 tablespoon lemon extract; 2 tablespoons lemon zest; 1 tablespoon honey; yellow food coloring, optional and as desired; 1 cup flour; 1 cup kamut flour; 1 pinch salt; 1 teaspoon baking soda; 3 tablespoons lemon juice

Servings: persons

1/4 cup unsalted butter, softened
1/4 cup cream cheese
1/2 cup granulated sugar (I used lemon balm-infused sugar)
2 ounces too good gourmet strawberry lemonade mix or 1/4 cup country time stawberry lemonade mix
1 tablespoon Ener-G Egg Substitute
1 tablespoon lemon extract
2 tablespoons lemon zest
1 tablespoon honey
yellow food coloring, optional and as desired
1 cup flour
1 cup kamut flour
1 pinch salt
1 teaspoon baking soda
3 tablespoons lemon juice

1
In a bowl, combine the butter, cream cheese, sugar, lemonade mix, egg replacer, lemon extract, lemon zest, honey and food colouring and beat until well combined.
2
Add the flours, salt and baking soda, mixing well.
3
Add the lemon juice and mix until just combined.
4
Drop 1/3 - 1/2 cupfuls of dough (I used an ice cream scoop), rolled into balls, onto a parchment lined baking sheet and flatten slightly.
5
Cover with plastic wrap, and refrigerate for at least 3 hours.
6
Heat oven to 350F and bake for about 13 minutes, or until edges have set and tops are just set. Cookies firm up as they cool.
7
Cool on the baking sheet.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup unsalted butter, softened, 1/4 cup cream cheese, 1/2 cup granulated sugar (I used lemon balm-infused sugar), 2 ounces too good gourmet strawberry lemonade mix or 1/4 cup country time stawberry lemonade mix, and more.

Yes, Strawberry Lemonade Cookies falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Strawberry Lemonade Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions