Strawberry Lemonade Cookies Recipes

BEST STRAWBERRY LEMONADE EVER

Best Strawberry Lemonade Ever image

Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.

Provided by Noemi - No way is she a

Categories Drinks Recipes Lemonade Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

12 fresh strawberries, hulled and quartered
¼ cup white sugar
7 cups water, divided
¾ cup white sugar
1 cup lemon juice
2 cups ice cubes

Steps:

Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g

STRAWBERRY LEMONADE CAKE MIX COOKIES

Strawberry Lemonade Cake Mix Cookies image

Remember the days when lemonade stands were still a thing? These Glazed Strawberry Lemonade Cake Mix Cookies will bring you right back to your childhood! They are simple to make and are the perfect mix of strawberry and lemonade!

Provided by Camille

Categories Dessert

Yield 36 cookies

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) box lemon cake mix
1 (15.25 ounce) box strawberry cake mix
4 eggs
2/3 cup vegetable oil (divided)
2 teaspoons lemon juice (divided)
1/2 cup powdered sugar
1 cup powdered sugar
1 Tablespoon lemon juice

Steps:

Preheat oven to 375 degrees.
In a large bowl, mix together lemon cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
In a separate large bowl, mix together strawberry cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
Cover bowls with plastic wrap and place in the fridge for 15-20 minutes to let the dough firm up.
Remove bowls from fridge and roll 2 teaspoons of dough from the lemon cake mix bowl into a ball. Do the same with 2 teaspoons from the strawberry cake mix bowl. Carefully roll the balls together so that the cookie is half yellow and half pink.
Place the dough on a baking sheet lined with parchment paper or a silicone liner. Repeat all the steps until the baking sheet is full.
Bake cookies for 9-10 minutes (being careful not to overcook) and remove cookie sheets from oven. Let cookies stay on the pan for 2-3 minutes, then move to a cookie sheet to full cool.
While cookies are cooling, place 1/2 cup powdered sugar in a bowl and gently "dip" the top of each cookie in the powdered sugar (tap cookie on the edge of the bowl if it gets too much powdered sugar on it).
After cookies have cooled completely, mix 1 cup powdered sugar and 1 Tablespoon lemon juice in a bowl. Use a spoon to drizzle lemon glaze over each cookie (you can make the glaze thicker or thinner by adding more lemon juice or more powdered sugar).

Nutrition Facts : Servingsize 1 serving, Calories 6452 kcal, Fat 284 g, SaturatedFat 56 g, Cholesterol 544 mg, Sodium 6357 mg, Carbohydrate 936 g, Sugar 591 g, Protein 54 mg

STRAWBERRY LEMONADE COOKIES

Strawberry Lemonade Cookies image

These sunny yellow cookies are made with lemon balm infused sugar, fresh lemon balm, a strawberry lemonade powder mix and lots of lemon zest!

Provided by YummySmellsca

Categories Drop Cookies

Time 3h15m

Yield 8 huge cookies, 8 serving(s)

Number Of Ingredients 14

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

Steps:

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.
Add the flours, salt and baking soda, mixing well.
Add the lemon juice and mix until just combined.
Drop ⅓ - ½ cupfuls of dough (I used an ice cream scoop), rolled into balls, onto a parchment lined baking sheet and flatten slightly.
Cover with plastic wrap, and refrigerate for at least 3 hours.
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.
Cool on the baking sheet.

Nutrition Facts : Calories 221.5, Fat 8.5, SaturatedFat 5.1, Cholesterol 23.2, Sodium 205.1, Carbohydrate 34.5, Fiber 0.6, Sugar 21.8, Protein 2.2

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