Description
These Strawberry Lemon Pound Cake Cookies are the perfect blend of tangy and sweet, offering a delightful twist on classic pound cake. Infused with fresh strawberries, zesty lemon, and a buttery pound cake base, these cookies are soft, chewy, and bursting with flavor. Each bite is like a mini springtime celebration, making them ideal for tea parties, bridal showers, or simply as an afternoon treat. Top them with a light glaze or dusting of powdered sugar for an extra touch of elegance.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon (about 1 tbsp)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 cup finely diced fresh strawberries (pat dry with paper towels to remove excess moisture)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 drops pink food coloring (optional, for a pop of color)
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
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Add Eggs and Flavorings: Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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Fold in Strawberries: Gently fold in the finely diced strawberries, being careful not to overmix the batter.
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Scoop and Shape: Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.
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Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add food coloring if desired. Drizzle the glaze over the cooled cookies using a spoon or piping bag.
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Serve and Enjoy: Serve these cookies with a cup of tea or coffee for a refreshing treat. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Cuisine: American
