Ingredients
Ingredients for Strawberry Lemon Cookies:
For the Cookie Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 egg
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup strawberry puree (fresh or store-bought)
Zest of 1 lemon
1 tablespoon lemon juice
For the Glaze:
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon strawberry juice or puree (from the fresh strawberries)
Instructions
Instructions:
For the Cookies:
Prepare the Dough:
Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg, lemon extract, and vanilla extract, and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until combined.
Add the strawberry puree, lemon zest, and lemon juice. Mix until everything is fully incorporated.
Shape the Cookies:
Using a spoon or cookie scoop, form dough balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake the Cookies:
Bake in the preheated oven for 10-12 minutes or until the edges start to turn golden brown. Let them cool on a wire rack.
For the Glaze:
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and strawberry juice (or puree) until smooth. The glaze should be thick but pourable.
Glaze the Cookies:
Once the cookies are fully cooled, drizzle the glaze over the top of each cookie.
Notes
For the Pound Cake (Optional):
Ingredients:
1 ½ cups unsalted butter, softened
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
½ cup milk
Zest of 1 lemon
½ cup strawberry puree (optional, for a fruity twist)
Instructions:
Preheat the oven to 325°F (165°C) and grease and flour a bundt pan.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating after each addition.
Mix in vanilla, lemon zest, and strawberry puree (if using).
Gradually add the flour and salt, alternating with the milk, beginning and ending with the flour.
Pour the batter into the prepared bundt pan and bake for about 60-70 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy your Strawberry and Lemon Cookies with Pound Cake! The cookies are tangy with a lemony crunch and the rich pound cake adds a beautiful base to the flavor combination. Perfect for any occasion!