Lemon & Strawberry Pound Cookies

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Lemon & Strawberry Pound Cookies

Pound Cake Meets Cookie Perfection!

Introduction

Imagine the rich, buttery soul of a pound cake transformed into a soft, slightly crisp cookie—now add zesty lemon and sweet strawberry glazes, and you’ve got Lemon & Strawberry Pound Cookies. These dual-flavored beauties are a tribute to spring, sunshine, and the joy of fruit-kissed desserts. Each bite offers a tender crumb, rich flavor, and a glaze that sparkles with citrusy zing or berry sweetness.

Whether you’re baking for a baby shower, a garden brunch, or simply craving something comforting yet bright, these cookies deliver elegant indulgence in a fun, handheld treat.

A Brief History: Pound Cake Reimagined

Pound cake has been a dessert staple since the 1700s, originally named for its simple ratio: a pound each of butter, sugar, eggs, and flour. Its rich, dense texture made it ideal for long baking and sharing. Over centuries, variations emerged—with citrus, vanilla, or fruit added for flair.

In this recipe, we take that iconic pound cake texture and reimagine it in cookie form—tender, chewy, and made for glazing. Adding lemon and strawberry glazes brings out the classic flavors of spring and summer, offering a modern twist to a historic dessert.

Ingredients (Makes ~24 cookies: 12 lemon, 12 strawberry)

Cookie Dough Base:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 tbsp sour cream or Greek yogurt (for extra tenderness)
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Lemon Glaze (for half the batch):

  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice
  • Zest of 1 lemon
  • Optional: Yellow gel food coloring

Strawberry Glaze (for the other half):

  • 1 cup powdered sugar
  • 1–2 tbsp pureed fresh strawberries or strawberry jam
  • Optional: Pink/red gel food coloring

Kitchen Tools Needed

  • Electric mixer (stand or hand)
  • Mixing bowls
  • Measuring cups & spoons
  • Baking sheet(s)
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack
  • Small bowls & whisks for glaze

Method & Instructions

Step 1: Prep & Preheat

  • Preheat your oven to 350°F (175°C).
  • Line 2 baking sheets with parchment paper.

Step 2: Cream Butter & Sugar

  • In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
  • Add in the eggs, one at a time, beating well after each addition.
  • Stir in vanilla extract and sour cream or yogurt. This enhances moisture and mimics the richness of pound cake.

Step 3: Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Do not overmix.

Step 4: Form the Cookies

  • Using a cookie scoop or tablespoon, form dough into balls (about 2 tbsp each).
  • Place onto baking sheets, spacing about 2 inches apart.
  • Flatten slightly with your fingers or the back of a spoon to create a “pound cake” shape.

Step 5: Bake

  • Bake for 11–13 minutes, or until edges are lightly golden and centers are set.
  • Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.

Step 6: Make the Glazes

Lemon Glaze:

  • Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Add yellow coloring if desired.

Strawberry Glaze:

  • Whisk powdered sugar with strawberry puree or jam until smooth. Adjust thickness with more sugar or juice. Tint pink if desired.

Step 7: Glaze & Set

  • Once cookies are cool, divide into two groups.
  • Drizzle or dip half the cookies in lemon glaze, and the other half in strawberry glaze.
  • Let the glaze set for 20–30 minutes before serving or storing.

Lovers of These Cookies Say…

  • “The best of both worlds—like eating pound cake with a crisp edge!”
  • “Perfect for tea parties. The lemon glaze sparkles!”
  • “Strawberry ones taste like spring. Everyone at my book club asked for the recipe.”

Baker’s Tips

  • Make sure the butter is truly softened for optimal creaming.
  • For extra lemony cookies, add 1 tsp lemon zest to the dough itself.
  • Strawberry glaze works beautifully with freeze-dried strawberry powder for a stronger flavor punch.
  • Store cookies in an airtight container for up to 4 days.

Conclusion: The Love of Pound, The Joy of Cookie

These Lemon & Strawberry Pound Cookies are more than a dessert—they’re a celebration. They carry the soul of a timeless classic, lightened up with fruity glazes and shaped for sharing. Whether you’re baking for loved ones or treating yourself, these cookies are a testament to the joy of transformation—taking something familiar and making it new.

So go ahead, bake a batch, drizzle with love, and serve with sunshine.

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