Lemon & Strawberry Pound Cookies (Print)
Tender, cake-textured cookies in two fruity flavors - zesty lemon and sweet strawberry - each topped with matching fruit glaze.
# Ingredients:
→ Cookie Base
01 -
1 cup unsalted butter, softened to room temperature
02 -
1½ cups granulated sugar
03 -
2 large eggs, at room temperature
04 -
1 tablespoon vanilla extract
05 -
2½ cups all-purpose flour
06 -
1 teaspoon baking powder
07 -
½ teaspoon salt
08 -
½ cup sour cream
→ For Lemon Cookies
09 -
2 tablespoons fresh lemon juice
10 -
1 tablespoon lemon zest (from about 1 large lemon)
11 -
1-2 drops yellow food coloring (optional)
→ For Strawberry Cookies
12 -
2 tablespoons strawberry puree (from fresh or frozen strawberries)
13 -
1-2 drops pink food coloring (optional)
→ For Lemon Glaze
14 -
½ cup powdered sugar
15 -
1 tablespoon fresh lemon juice
→ For Strawberry Glaze
16 -
½ cup powdered sugar
17 -
1 tablespoon strawberry puree
# Steps:
01 -
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ease cleanup.
02 -
In a large bowl using an electric mixer or stand mixer with the paddle attachment, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Properly creaming incorporates air, creating the pound cake texture.
03 -
Add eggs one at a time, beating well after each addition until fully combined. Scrape down the sides of the bowl as necessary, and mix in vanilla extract until smooth and pale yellow.
04 -
In a separate medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 -
With the mixer on low, gradually add dry ingredients to the butter mixture in three additions, alternating with sour cream (starting and ending with dry ingredients). Mix until just combined to avoid overmixing.
06 -
Divide dough evenly into two bowls. For the lemon dough, mix in lemon juice, lemon zest, and yellow food coloring (if using). For the strawberry dough, mix in strawberry puree and pink food coloring (if using).
07 -
Using a cookie scoop or tablespoon, drop rounded dough portions onto prepared baking sheets, spacing them 5 cm apart. Optionally, roll the portions into balls and flatten slightly for uniform shapes.
08 -
Bake in preheated oven for 12-14 minutes until edges turn golden and centers set while remaining soft. Avoid overbaking for best texture.
09 -
Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to completely cool to prevent glaze melting.
10 -
In a small bowl, whisk ½ cup powdered sugar with 1 tablespoon lemon juice until smooth. Adjust consistency with additional powdered sugar or liquid as necessary.
11 -
In a separate small bowl, whisk together ½ cup powdered sugar and 1 tablespoon strawberry puree until smooth. Adjust thickness as needed.
12 -
Drizzle or spread the lemon glaze on lemon cookies and strawberry glaze on strawberry cookies using a spoon or offset spatula. Allow glaze to set for 15 minutes before serving.
# Additional Notes:
01 -
Sour cream and the creaming method produce a tender, moist texture resembling pound cake.
02 -
Strain strawberry puree through a sieve to remove seeds for a smoother consistency.
03 -
Consider adding ¼ teaspoon lemon or strawberry extract for enhanced flavor.
04 -
Fold in ½ cup white chocolate chips for a complementary texture and taste.