Strawberry Cake Cookies with Lemon Glaze | Recipe
A recipe for homemade Strawberry Cake Cookies, featuring real, made-from-scratch strawberry flavor and quick and easy lemon glaze.
Are you a fan of strawberry things? How about cake? You like cake? Ok. One last question…how do you feel about cookies? These are ridiculous questions, aren’t they? Of course you love cookies and cake, you’re human. Strawberries…well I don’t know if I can throw that one on every human being that walks the earth, but surely at least a good majority totally hearts strawberries. I’m doing that thing where it takes too long to get to the point again, aren't I?
Ok, here’s the deal: These are Strawberry Cake Cookies made from scratch, and I think it’s safe to say that just about any human being on the planet would totally love you forever if you made them a batch of these cookies. They have a soft and pillowy texture, they’re sweet and tart and the absolute perfect cookie to whip up in the summertime. Why? Because, with that lemon glaze, they almost remind you of strawberry lemonade. It’s like a cookie that refreshes you. Now that’s some serious cookie business, people.
Now, I don’t know if you prefer to go for the box mixes, but can I just say, please give this homemade version a whirl. It’s not going to be hard, and this is so much better. I totally, totally promise, it’s so much better. It’s got real strawberries, real lemon and real big flavor. Sorry box mix. You just can’t compete with that. I think people often get a little too “in their heads” when it comes to baked good from scratch. You can totally do this. Read the directions before you begin, have your ingredients all set out before you, get in the kitchen and dominate some delicious, homemade Strawberry Cake Cookies. Enjoy!
For the Cookies:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup butter, room temperature
1 1/4 cups granulated sugar
3 large eggs, room temperature
3 tablespoons strawberry preserves
Juice & zest of 1 lemon
1 teaspoon vanilla extract
8 drops of red food coloring
2/3 cup (about 6) strawberries, hulled and finely chopped
For the Glaze:
2 cups confectioners (powdered) sugar
Juice of 1 lemon
Pinch of sea salt
Method:
Preheat oven to 375° and have ready a cookie sheet lined with parchment paper or a Silpat.
In a medium-sized mixing bowl, whisk together the flour, baking powder and salt. Set aside until ready to use.
In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium-high speed until lightened in color, about 3 minutes. Alternatively, use a medium-sized mixing bowl and a handheld mixer. Crack the eggs into a glass measuring pitcher. Add the eggs one at a time, mixing well after each addition. Add in the strawberry preserves, lemon zest, lemon juice, vanilla extract and red food coloring and mix until incorporated. Scrape down the sides of the bowl and mix once more.
With the mixer on low, begin adding in the dry ingredients a little at a time until all has been incorporated. Add in the strawberries and mix on low until incorporated.
Scoop out a generous tablespoon of dough and transfer to the baking sheet, spacing about 1” apart. Bake 10-12 minutes, remove from the oven and set atop a cooling rack. Allow to cool completely.
To make the glaze, in a medium-sized mixing bowl, whisk together confectioners sugar, lemon juice and salt until smooth and in liquid form. Drizzle over cookies and allow icing to set. Serve and enjoy.
Makes about 30 cookies.
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