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Strawberry Lemonade Cookies

Strawberry Lemonade Cookies Recipe

These sunny yellow cookies are made with lemon balm infused sugar, fresh lemon balm, a strawberry lemonade powder mix and lots of lemon zest!
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Baking, Canadian, Citrus, Cookie and Brownie, Dessert, Drop Cookies, Egg-free, Free Of..., Fruit, Labor Day, Lemon, Oven, Summer
Prep Time: 3 hours
Cook Time: 15 minutes
Servings: 8 huge cookies
Calories: 221.5kcal

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

Instructions

  • 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.

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Nutrition

Serving: 61g | Calories: 221.5kcal | Carbohydrates: 34.5g | Protein: 2.2g | Fat: 8.5g | Saturated Fat: 5.1g | Cholesterol: 23.2mg | Sodium: 205.1mg | Fiber: 0.6g | Sugar: 21.8g