Strawberry Lemonade Cookies |Cooking With Amanda

How did I ever parent a child before tablets were invented?

I know that it happened, because I have a 12 year old who is alive and safe and relatively well rounded. But honestly… I'm not exactly sure how I made it out alive. Perhaps I blocked the experience out of my mind due to the traumatic nature of it all.

Now that I'm raising a toddler who owns a hand-me-down iPad… YouTube Kids is basically my nanny around here. And I'm not sorry about it. Because YouTube Kids is SO much cheaper than a real person who wants you to pay them money.

I don't know if you've ever explored the toddler rabbit-hole that is YouTube Kids, but it's quite a confusing revelation. There are videos of people opening plastic Easter eggs with candy inside of them. Videos of people playing with Barbie dolls. Videos of people going grocery shopping. And these videos have MILLIONS of views.

I am not even kidding. I can barely get my toddler to act like a normal human when she's ACTUALLY at the store with me. But give her an iPad and a video of someone ELSE shopping, and she sits and watches it, mesmerized.

What has the world come to?

I should probably be concerned, but I'm too busy being thankful for the fact that I can grab a quick shower and load the dishwasher in peace. What do you do, we are living in the future.

In light of this, I decided to let my dear daughter help me whip up a batch of cookies that harken back to a simpler time. When kids had real lemonade stands instead of virtual ones. And also, I wanted to make sure that she understood that sometimes people make cookies in real life and not just on television.

I'm a firm believe in life skills.

These cookies are the perfect combination of tart, chewy, and sweet. That pretty pink glaze on top makes me smile! Serve them alongside potato salad, hamburgers, and a pitcher of lemonade for the perfect summer cook-out.

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Strawberry Lemonade Cookies Recipe

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Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 cup salted butter, slightly softened
2 cups granulated sugar
zest from two lemons
1/4 cup lemon juice
2 teaspoons lemon extract
2 large eggs

For the Glaze:

1/4 cup sliced frozen strawberries in sugar, thawed and then pureed
1 tablespoon lemon juice
2 1/2 cups powdered sugar

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
In a large bowl, combine flour and baking soda. Set aside.
In the bowl of your mixer, cream butter and sugar on medium speed until smooth and fluffy, about 2 minutes. Beat in the zest, lemon juice, and extract, beating until combined and smooth. Beat in the eggs, one at a time, scraping the sides of the bowl after each. Beat in the flour mixture until a smooth dough forms.
Using a large cookie scoop, scoop dough onto prepared baking sheet, 3 inches apart. Flatten slightly with the palm of your hand. Bake for 9-10 minutes or until cookies have just the hint of golden color around the edges. Let cool on baking sheet for 5 minutes before removing to wire rack to cool completely.
Prepare glaze: In a medium bowl, whisk together pureed strawberries, lemon juice, and powdered sugar. Spread on cooled cookies.