Description
These Lemon Strawberry Pound Cookies combine the rich, buttery texture of classic pound cake with the bright flavors of fresh lemon and strawberry in a soft, tender cookie form. Perfect for spring celebrations, summer picnics, or anytime you crave a refreshing sweet treat.
Ingredients
Scale
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream (full-fat)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup strawberry puree (fresh or thawed frozen)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then mix in vanilla extract.
- Add sour cream; mix until smooth (batter may look curdled).
- In another bowl, whisk flour, baking powder, and salt.
- Divide batter into two bowls. Stir lemon juice and zest into one; strawberry puree into the other.
- Drop spoonfuls of dough onto prepared sheets, 2 inches apart.
- Bake 13-15 minutes until edges are lightly golden.
- Cool 5 minutes on sheet, then transfer to wire rack to cool completely.
Notes
- For stronger flavor, add 1/4 tsp lemon or strawberry extract to respective batters.
- Chill dough for 30 minutes for cookies that spread less.
- For deeper pink color, add 1 tbsp freeze-dried strawberry powder with puree.
- Store at room temp up to 5 days, refrigerate up to 7 days, or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 55mg
- Fat: 5.5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 28mg
Keywords: lemon cookies, strawberry cookies, pound cake cookies, lemon strawberry desserts, sour cream cookies, cake cookies, fruit cookies, lemon alternative, strawberry replacemen