Strawberry Lemon Poundcake Cookies
Strawberry Lemon Poundcake Cookies are an exquisite blend of flavors that perfectly capture the essence of summer in every bite. These cookies combine the sweet, juicy notes of fresh strawberries with the zesty brightness of lemons, creating a delightful treat that is both refreshing and indulgent.
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Cookie Scoop
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 zest lemon zest of 1 lemon
- 1 cup fresh strawberries chopped
- 1 cup powdered sugar for glaze
- 2 tablespoons fresh lemon juice for glaze
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the chopped strawberries.
- Scoop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers appear set.
- Allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack.
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth to prepare the glaze.
- Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
Store the cookies in an airtight container at room temperature for up to a week. You can also refrigerate them for longer freshness.