Lemon Strawberry Pound Cookies
Lemon Strawberry Pound Cookies combine the bright flavors of juicy strawberries and zesty lemon in a soft, buttery treat. Perfect for summer picnics or cozy afternoons, these cookies are sure to evoke nostalgic memories while offering a delightful flavor adventure. Simple to prepare and visually stunning, they make an irresistible addition to any dessert platter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup fresh strawberries (diced)
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy (about 2-3 minutes).
- Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
- In another bowl, whisk flour, baking powder, and salt. Gradually incorporate into the wet mixture until just combined.
- Gently fold in diced strawberries.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes until edges are golden; centers should remain soft.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For variety, substitute strawberries with blueberries or raspberries. Adding poppy seeds can enhance texture and flavor. Store cookies in an airtight container for up to five days; reheat in the microwave for a few seconds to regain softness.