Small Batch Strawberry Lemonade Cookies
These small batch strawberry lemonade cookies are soft, bright, and full of fresh citrus flavour. A dairy free, no spread sugar cookie recipe that holds its shape perfectly for cut-out decorating. Perfect for spring and summer baking, Easter treats, or gifting to friends and family.
Equipment
- Stand Mixer (use the paddle attachment)
- Paint Stirrers (get these from your hardware store)
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
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.
Nutrition
Serving: 1 CookieCalories: 91kcalCarbohydrates: 10.5gProtein: 1gFat: 5.1gSaturated Fat: 0.7gSodium: 45mgPotassium: 11mgFiber: 0.3gSugar: 3.3gCalcium: 2mg
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