These Lemon & Strawberry Pound Cookies are the perfect blend of zesty citrus and sweet berry flavors, all packed into a delightfully buttery, dense cookie that’s reminiscent of traditional pound cake. The bright pop of lemon zest and the sweet bursts of fresh strawberries create a cookie that’s both refreshing and indulgent.
I developed this recipe after craving something that would bring together the classic richness of pound cake with the convenience of a handheld cookie. The result is a treat that’s perfect for afternoon tea, summer picnics, or simply enjoying with a glass of milk when you need a little something sweet.
Why You’ll Love This
- These cookies have the rich, buttery texture of pound cake but in a convenient, portable form
- The combination of tart lemon and sweet strawberries creates a perfectly balanced flavor profile
- They’re impressive enough for guests but easy enough for weekday baking
- Most ingredients are pantry staples you likely already have on hand
- They store well, making them perfect for make-ahead treats
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1-2 drops yellow food coloring (optional)
- 2 tablespoons strawberry puree (from fresh or frozen strawberries)
- 1-2 drops pink food coloring (optional)
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
- ½ cup powdered sugar
- 1 tablespoon strawberry puree
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- In a large bowl using an electric mixer or in a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Don’t rush this step – proper creaming incorporates air into the dough, creating that signature pound cake texture.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until combined. The mixture should be smooth and pale yellow at this point.
- In a separate medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures the leavening agent and salt are evenly distributed throughout the dough.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream (beginning and ending with the dry ingredients). Mix just until combined after each addition. Be careful not to overmix, which can make the cookies tough instead of tender.
- Divide the dough evenly between two separate mixing bowls. For the lemon cookies, stir the lemon juice, lemon zest, and yellow food coloring (if using) into one bowl until well incorporated. For the strawberry cookies, mix the strawberry puree and pink food coloring (if using) into the second bowl until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread a bit during baking. For a more uniform shape, you can gently roll the scooped dough into balls and slightly flatten them with your palm.
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are just beginning to turn golden and the centers appear set but still soft. Don’t overbake – these cookies should remain soft with a cake-like texture. The bottoms should be lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before adding the glaze. The cookies need to be completely cool or the glaze will melt and run off.
- For the lemon glaze, whisk together ½ cup powdered sugar and 1 tablespoon lemon juice in a small bowl until smooth. For the strawberry glaze, whisk together the remaining ½ cup powdered sugar and 1 tablespoon strawberry puree in a separate small bowl. If either glaze is too thick, add a few drops of water or juice; if too thin, add a little more powdered sugar.
- Once the cookies are completely cool, drizzle or spread the appropriate glaze over each cookie – lemon glaze for the lemon cookies and strawberry glaze for the strawberry cookies. You can use a spoon to drizzle the glaze or spread it with an offset spatula or the back of a spoon for fuller coverage.
- Allow the glazed cookies to rest for about 15 minutes for the glaze to set before serving. This makes them easier to handle and stack if needed. Once set, enjoy these soft, flavorful cookies that have the rich, tender texture of pound cake!
Tips & Variations
- Pat your diced strawberries with paper towels to remove excess moisture before adding them to the dough
- For a more intense lemon flavor, add 1/4 teaspoon of lemon extract along with the vanilla
- Try substituting raspberries or blueberries for the strawberries for a different berry variation
- For a tangier glaze, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice and drizzle over cooled cookies
- Add 1/2 cup of white chocolate chips for extra sweetness and texture
- The dough can be made ahead and refrigerated for up to 24 hours before baking
Serving Suggestions
These cookies are delightful on their own, but they also pair beautifully with a scoop of vanilla ice cream for a more decadent dessert. The buttery texture and fruity flavors complement a hot cup of tea or coffee, making them perfect for afternoon gatherings.
For a lovely summer dessert, try sandwiching lemon sorbet between two cookies for a refreshing treat that highlights both the lemon and strawberry flavors.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days
- For longer storage, refrigerate for up to a week or freeze for up to 3 months
- The cookies will be soft when first removed from the oven but will firm up as they cool
- If your kitchen is warm, refrigerate the dough for 30 minutes before baking to prevent spreading
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and pat them dry thoroughly to remove excess moisture. They may still create a slightly wetter dough.
Why did my cookies spread too much?
This could be due to butter that’s too soft, warm dough, or too much moisture from the strawberries. Try chilling the dough for 30 minutes before baking.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look set but still soft. They will continue to firm up as they cool.
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