Strawberry and Lemon Pound Cookies
Strawberry and Lemon Pound Cookies are a delightful treat that combines the sweet flavor of strawberries with the zesty freshness of lemon. These cookies are soft, chewy, and perfect for any occasion. Whether you are enjoying them with a cup of tea or sharing them at a gathering, these cookies are sure to impress!
Why Make This Recipe
Making Strawberry and Lemon Pound Cookies is a great choice for many reasons. First, they are easy to prepare and require simple ingredients that you likely already have in your kitchen. Second, the combination of strawberry and lemon offers a refreshing flavor that is perfect for warm days or any time you crave something light and fruity. Lastly, these cookies make for a wonderful treat to share with friends and family, or simply to enjoy all by yourself!
How to Make Strawberry and Lemon Pound Cookies
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh strawberries, finely diced
- 1/4 cup whole milk
- 1 cup powdered sugar
- 2 teaspoons fresh lemon juice (for glaze)
- 1-2 teaspoons milk (for glaze)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, lemon zest, and lemon juice, and beat until everything is mixed well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then, add the milk and stir until smooth.
- Gently fold in the diced strawberries.
- Use a tablespoon to drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly. Bake for 10-12 minutes until the edges are golden.
- For the glaze, whisk the powdered sugar, lemon juice, and milk until smooth.
- Drizzle the glaze over the cookies once they have cooled slightly. Let it set for about 10 minutes before serving.
How to Serve Strawberry and Lemon Pound Cookies
These cookies are delicious on their own! You can serve them with a glass of fresh lemonade for a refreshing treat. If you want to add a special touch, try pairing them with a scoop of vanilla ice cream or whipped cream.
How to Store Strawberry and Lemon Pound Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies. Just make sure they are completely cooled, then place them in a freezer-safe container. They can be frozen for up to three months.
Tips to Make Strawberry and Lemon Pound Cookies
- Make sure your butter is softened at room temperature for best results.
- Don’t skip the lemon zest; it adds a wonderful aroma and flavor.
- If you’re using frozen strawberries, let them thaw and drain the excess moisture before dicing.
Variation
You can switch up the flavors by adding other mix-ins such as blueberries or raspberries. For an extra lemon kick, you can add more lemon zest or juice to the cookie dough.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries! Just make sure to thaw them and drain any excess moisture before using.
Q: How can I make these cookies extra lemony?
A: You can add more lemon zest or an extra tablespoon of lemon juice to enhance the lemon flavor.
Q: Can I make these cookies gluten-free?
A: Absolutely! Substitute the all-purpose flour with a gluten-free flour blend for a delicious gluten-free option.
Enjoy baking these Strawberry and Lemon Pound Cookies and share the delight they bring with everyone around you!
