Description
Brighten up your dessert table with these Sweet & Tangy Strawberry Lemon Poundcake Cookies! These soft, buttery cookies combine the sweet flavor of fresh strawberries with the zesty tang of lemon for a delightful treat that’s perfect for spring and summer. With a tender, poundcake-like texture and a burst of fruity flavor in every bite, these cookies are sure to become a new favorite. Easy to make and even easier to enjoy, they’re ideal for picnics, tea parties, or just satisfying your sweet tooth. Try them today and taste the sunshine!
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
½ cup fresh strawberries, finely chopped
Optional: 1-2 tablespoons powdered sugar (for dusting)
Instructions
Prepare the Dough:
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. Set aside.
In a large bowl, cream the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped strawberries.
Scoop and Bake:
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until the edges are lightly golden.
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
- Prep Time: 15 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Cuisine: American
