Spring is here and I’m all about gorgeous strawberry lemonade flavours right now. My small batch of zesty roll out cookies don’t need to be chilled and won’t spread. This no spread small batch recipe makes approximately 16 3-inch cookies which are so wonderfully delicious and melt in the mouth. Perfect for any occasion.

Why You Should Make These
My no spread small batch of strawberry lemonade cookies 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. Read on for my no spread explanation. 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 for commonly asked questions. Feel free to ask in the comments if you have any further questions.
Ingredients and Substitutions
This is a naturally dairy free cookie dough recipe that is based on my vegan cookie dough. As we are using jello powder, this particular variation is not vegan. Feel free to sub with vegan jello if you are able to purchase some.
Dry Ingredients:
Sugar: this recipe uses 50 grams (1/4 cup) of white sugar, which 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. You can substitute with coconut sugar although I haven’t tested it with this particular recipe.
Flour: I’m using 150 grams (1 1/4 cup) of all-purpose flour. This recipe also works extremely well with a 1-to-1 GF flour substitute.
Flavouring: the not-so-secret ingredient in this cookie dough is 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. I am using 1 tbsp of strawberry jello powder. Sub with vegan jello powder for a true vegan cookie.
Wet Ingredients:
Butter: As a rule of thumb, I always use unsalted plant-based butter in my recipes and tend to add salt if the recipe is too sweet. But these are sugar cookies which are meant to be sweet so I didn’t add salt this time. My go-to plant-based butter is soy-free and is a block-based butter – not a spreadable one that you find in tubs as those tend to 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. I am using 100 grams (0.4 cup) of plant based unsalted butter.
Flavourings: I adore lemon in cookie dough and we are using both parts. The zest of half of a lemon and 1 tbsp of lemon 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 are probably aware that some cookie recipes tend to spread more than others. Your cookies may even end up slightly bigger than you expected and maybe a little bit misshapen. There are actually a few 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 avoid spread include not using any leavening/raising agent in your dough, stopping mixing your dough as soon as it clumps together, avoiding using butter with a high water content, and ensuring that you have the correct ratio of dry ingredients to wet (this is actually the most important point). I am also a huge fan of only mixing my cookie dough until the ingredients are just combined. Read more on that in my step-by-step instructions.
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 20 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.
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 all have the same depth and 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. Look at the vintage white cookies that I also made. You can replicate this crackle effect by painting edible white paint 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.
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.
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 the 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.
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.
Decorating Ideas
I adore decorating cookies with icings such as royal icing, fondant and buttercream. 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 playlist on my Youtube channel.
Craving More Cookies?
If you love the sound of these cookies, check out my millionaire shortbread and my 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.
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 of plant based butter 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 of strawberry jello powder and the zest from half of 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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