Strawberry Lemonade Cookies

These cookies have bits of strawberry in them and lemon pudding to make them soft and delicious. Perfect for summertime picnics! *This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link.*

I love the make these pudding strawberry lemonade cookies in the summer. Have you ever made those cookies that use a dry pudding mix? The pudding makes them so soft and delightful. And they stay soft for quite a few days.

These are the secret ingredients in my cookies. I love these strawberry bits; they work just like chocolate chips. They would be wonderful in pancakes and over ice cream too! You can find them here. You could also chop up freeze dried strawberries and throw those in instead.

These cookies use a little bit less butter than most. Then they don’t spread all over the pan.

Mix the softened butter, brown sugar, white sugar and dry pudding mix until light and fluffy.

Then add in the salt and vanilla and stir on low until just combined. Add one egg and mix well, then add one egg yolk and mix well. Add flour and baking soda and mix just until dough forms.

Add in one cup of the strawberry tidbits and mix until just combined.

Scoop into desired size. I learned a trick from my sister-in-law to make smaller cookies for a crowd. They go further that way. But if giant cookies are what you need, go for it.

These cookie balls are from a medium scoop. You can find scoops similar to what I use here. I like to use the small scoop when making cookies for a crowd. I use the medium scoop most of the time for cookies at home. And I use the large scoop quite often for pancake batter. Bake in a 350 degree oven.

If you’re looking for another summer food, you might enjoy my post about grilled corn. You can find that here. Or if you’re craving something sweet, you might enjoy my wheat cinnamon rolls. You can find that here!