If you’re looking for no spread strawberry lemonade sugar cookies that hold their shape perfectly, this small batch recipe is for you. These dairy free roll-out cookies don’t need chilling and won’t spread in the oven, making them perfect for cut-out shapes and decorating. With bright strawberry flavour and fresh lemon zest, they’re soft, melt-in-the-mouth and ideal for spring and summer baking
Why You Should Make These
This no spread small batch of strawberry lemonade cookies recipe is quick and easy to make and tastes so delightful. They are also no chill and no spread due to the ratio of ingredients that we are using. I’ve tested dozens of no spread sugar cookie variations over the years, and this 1-2-3 ratio base is the one I consistently rely on when I need sharp edges and reliable results.
Whether you decide to ice them or eat them plain, I think you’ll agree that they will wake up your tastebuds and evoke feelings of warmer Spring weather. More questions about this recipe? Check out the FAQ section.
Ingredients and Substitutions
This is a naturally dairy free cookie dough recipe that is based on my vegan cookie dough. The lack of eggs helps reduce spread and creates a stable dough for decorating.
As we are using traditional Jello powder, which contains gelatin, this particular variation is not vegan. If you need these cookies to be fully vegan, use a plant-based strawberry gelatin alternative.
Dry Ingredients:
Sugar: White sugar is traditionally used in roll out sugar cookies. You could jazz it up and use golden or even brown sugar instead but that will change the flavour profile of the cookies. Substitute with coconut sugar if preferred.
Flour: All-purpose flour creates the structure for the recipe. Sub with your preferred 1 to-1 Gluten Free flour substitute, if needed.
Flavouring: the not-so-secret ingredient in this cookie dough is strawberry Jello powder. If you’ve never tried baking with jello powder, you are missing out! It is a wonderfully easy way to add colour AND flavour to your cookie dough. Sub with vegan jello powder for a true vegan cookie.
Wet Ingredients:
Butter: Use unsalted plant-based butter. My go-to is soy-free and is a block-based butter – not a spreadable tub butter as those have a higher water content, which you want to avoid in sugar cookies. More water equals a great chance of spread and this recipe DOES NOT spread.
Flavourings: I adore lemon in cookie dough and we are using both parts – the zest and juice (not in the photo). I always freeze leftover zest to use in a future recipe, or you could double this recipe and make a bigger batch of cookies.
No Spread Cookie Tips
If you regularly make cookies, you probably already know that some cookie recipes tend to spread more than others. They may even end up slightly bigger than expected and a little bit misshapen. Let’s look into the scientific reasons why cookie dough spreads.
Some recipes use baking soda which causes spread (remember S (soda) for Spread) and some use baking powder for extra rise (P (powder) for Puff). Many recipes include eggs, which can also contribute to spreading if your dry ingredient ratios aren’t correct to compensate for the additional moisture. Some need chilling and some can simply just spread from overmixing the dough.
My Top Tips to Prevent Sugar Cookies from Spreading:
- Do not use baking powder or baking soda.
- Avoid spread-style butter – a higher water content can cause spread.
- Maintain the correct ratio of dry to wet ingredients.
- Mix only until just combined.
How to Make Strawberry Lemonade Cookies
I always start any recipe by gathering all of my ingredients and supplies. Ensure that the butter is at room temperature before starting. I usually remove mine from the fridge 15 minutes before baking.
Preheat your oven to 325°F and line your baking sheets with parchment paper. We’re going to be using a stand mixer for this recipe but you can also make the cookie dough by hand or with an electric hand whisk. This is a small batch so it doesn’t take long to make.
Making the Cookie Dough
Mix together 50 grams (1/4 cup) white sugar and 100 grams (0.4 cup) of plant based butter for 30 seconds. Use the paddle attachment as this will ensure that less air is incorporated.
Add 150 grams (1 1/4 cups) all purpose flour, 1 tbsp of strawberry jello powder and the zest from half of a lemon.
Mix together until just combined. The dough will be slightly crumbly at this stage and will be slightly pink from the jello. It also smells so good already!
Add 1 tbsp lemon juice and continue to mix until the dough clumps together on your mixer attachment.
The dough is ready once it comes away cleanly from the sides of the mixing bowl.
Baker’s Tip: take a small amount of dough and roll it in to a ball in your hand. If it feels crumbly, add a touch of water; too sticky, add another teaspoon of flour; then remix carefully. The dough should be smooth, matte and stay together once ready.
Rolling Out
Turn out your cookie dough onto a piece of parchment paper.
I use paint sticks to ensure an even depth but you can also use a rolling pin with guide rings. This ensures that my cookies will bake evenly. To roll out, place another piece of parchment paper on top and roll with your rolling pin.
Cut with your preferred cookie cutter shapes.
Place on lined baking sheets, ensuring you leave room around each cookie for airflow.
Let’s Bake
Bake at 325°F for 12 to 15 minutes until lightly golden. The cookies will look matte on top. I also decided to make some vintage white cookies. You can replicate this crackle effect by painting edible white food colouring onto the raw cookie dough before baking. Such a simple idea for a unique look.
Allow to cool fully before decorating or enjoy as they are. Store in an airtight container at room temperature for 7 days. These cookies can be frozen as well, either before baking or afterwards.
Who Are These Cookies Perfect For?
These cookies are ideal if you:
- Need sugar cookies that hold sharp edges
- Want a small batch recipe (this makes approx 16)
- Bake dairy and egg free
- Are decorating for Easter, spring or summer events
- Don’t want to chill your dough (busy moms – I see you!)
Serving Suggestions
These strawberry lemonade sugar cookies are incredibly versatile and perfect for a variety of occasions:
- Easter dessert tables – cut into eggs, flowers or bunny shapes for a bright spring display.
- Summer BBQs and picnics – pair with a cold glass of fresh homemade lemonade or strawberry mocktails.
- Kids’ decorating parties – their no-spread edges make them ideal for royal icing practice.
- Gift boxes and bake sales – the vibrant colour and citrus flavour make them stand out.
Because they’re dairy free and egg free, they’re also a great option for allergy-friendly gatherings, weddings, and formal events where guests may have dietary restrictions.
Storage Tips
These sugar cookies store well at room temperature – place in an airtight container for up to 7 days. If you are decorating them with royal icing, allow to fully dry then seal in a food-safe bag for up to 2 weeks.
You can also freeze the unbaked dough and baked cookies for up to 3 months:
- Raw dough – wrap the dough ball in plastic wrap then place in an airtight container. Bring back to room temperature before rolling out.
- Raw cut out shapes – flash freeze on baking trays then transfer to an airtight container. If baking from frozen, allow a few extra minutes in the oven.
- Baked cookies – place in an airtight container, with parchment in between each cookie. Defrost on paper towels before eating or packaging – this helps absorb condensation.
Sugar Cookie Recipe Questions
This small-batch recipe makes 16 3-inch cookies.
This is a no chill, no spread recipe. As we are using a 1-2-3 ratio as the base for the cookies, the dough does not spread. Ensure that you do not overmix your dough as this will incorporate too much air and increase the chance of spread.
These cookies are firm enough to decorate and pair perfectly with royal icing, buttercream and marshmallow fondant. Check out my Top 15 Cookie Decorating Tips post for some great ideas.
Yes! Simply sub the all purpose flour with your preferred gluten free alternative. A 1-to-1 blend such as Bob’s Red Mill works well.
By following the ratios in this recipe, your cookies should hold their shape. Spread may occur if your butter is too soft, the dough was overmixed or if your ingredients were incorrectly measured. Always do a quick check of the cookie dough before rolling – if a small piece rolls in to a ball and doesn’t crumble or feel sticky, it should be ready to use.
Decorating Ideas
Because this dough doesn’t spread, it’s one of my go-to bases for decorated sugar cookies. The edges stay crisp, making it perfect for royal icing, fondant or buttercream designs. They also make a great addition to a fun kids activity – simply bake up a batch of cookies, make some royal icing and let the kids be creative decorating them.
You can create some wonderful decorations from spreading icing on top and dipping in sprinkles to piping intricate 3-dimensional designs. Check out my Top 15 Cookie Decorating Tips for some of my tricks and ideas. I also have an extensive cookie decorating tutorial playlist on my Youtube channel.
Craving More Cookies?
If you love the sound of these cookies, check out my Vegan Millionaire Shortbread recipe and my No Spread Funfetti Sugar Cookies.
Shortbread, caramel sauce and chocolate – the perfect combination!
I just love the pop of colour in these! Hope you’ll love them too.
If you try these strawberry lemonade sugar cookies, I’d love to hear how you decorated them! Leave a comment below and let me know your favourite shape. And if you’re planning more baking, explore my other no spread cookie recipes for more dairy free favourites that are perfect for decorating and gifting.
Happy Baking!
Small Batch Strawberry Lemonade Cookies
Equipment
- Stand Mixer (use the paddle attachment)
- Paint Stirrers (get these from your hardware store)
Ingredients
- 50 grams White Sugar (1/4 cup)
- 100 grams Plant Based Butter (unsalted) (0.4 cup)
- 150 grams All Purpose Flour (1 1/4 cup)
- 1 tbsp Strawberry Jello
- Zest of half a Lemon
- 1 tbsp Lemon Juice
Instructions
Prep
- Gather all of your ingredients and supplies. Ensure that the butter is at room temperature before starting. I usually remove mine from the fridge 20 minutes before baking.
- Preheat your oven to 325°F / 165°C and line your baking sheets with parchment paper.
To Make the Cookies
- Mix together 50 grams White Sugar and 100 grams Plant Based Butter (unsalted) for 30 seconds, using the paddle attachment.50 grams White Sugar, 100 grams Plant Based Butter (unsalted)
- Add 150 grams All Purpose Flour, 1 tbsp Strawberry Jello powder and the Zest of half a Lemon. Mix together on a low speed until just combined. The dough will be slightly crumbly at this stage.150 grams All Purpose Flour, 1 tbsp Strawberry Jello, Zest of half a Lemon
- Add 1 tbsp Lemon Juice and continue to mix until the dough clumps together on your mixer attachment. The dough is ready once it comes away cleanly from the sides of the mixing bowl.1 tbsp Lemon Juice
- Roll out your cookie dough between two sheets of parchment paper. I use paint sticks to ensure an even depth but you can also use a rolling pin with guide rings. Cut with your preferred cookie cutter shapes.
- Place on lined baking sheets, ensuring you leave room around each cookie for airflow. Bake at 325°F for 12 to 15 minutes until lightly golden. The cookies will look matte on top. Allow to cool fully before decorating.
Video
Notes
- This small batch recipe makes 16 3-inch cookies.
- This is a no chill, no spread recipe. As we are using a 1-2-3 ratio as the base for the cookies, the dough does not spread. Ensure that you do not overmix your dough as this will incorporate too much air and increase the chance of spread.
- You can freeze unused dough for up to 3 months. Wrap well in plastic wrap then place in an airtight container. Bring back to room temperature before rolling out.
- You may also freeze cut shapes. Flash freeze on baking trays then transfer to an airtight container. If baking from frozen, allow a few extra minutes in the oven.
- As this recipe follows the 1-2-3 ratio for the base, you can easily scale it up to double, triple etc the quantities.
- Pairs perfectly with royal icing, buttercream and marshmallow fondant. See recipe post for decorating ideas.
- Nutritional information is based on 1 cookie per serving with 16 servings per recipe. Nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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