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This scrumptious treat turns classic pound cake texture into yummy cookies with fresh lemon and juicy strawberry options. The tender, cake-like bites come topped with matching sweet glazes that perfectly blend flavors—they work great together or on their own.
I whipped these up first for my little girl's backyard tea gathering, setting them on tiered plates with pink and yellow cookies taking turns. They've now become our go-to spring sweet, something everyone asks for at family get-togethers from March through August.
Ingredients
For Cookie Base
- Unsalted butter: brought to room temp for that true pound cake richness
- Granulated sugar: adds backbone and sweetness without going overboard
- Large eggs: room temperature ones mix better and help make that soft pound cake feel
- Vanilla extract: boosts every taste without fighting the fruit flavors
- All purpose flour: forms the base go for unbleached for tastier results
- Baking powder: brings just enough rise while keeping that dense pound cake quality
- Salt: cuts the sweetness and makes all flavors pop
- Sour cream: the magic trick for super moist and soft cookies
For Lemon Cookies
- Fresh lemon juice: brings zingy freshness skip the bottle stuff for real flavor
- Lemon zest: packs all the powerful oils where true taste lives
- Yellow food coloring: you can skip it but it makes them look prettier
For Strawberry Cookies
- Strawberry puree: adds real fruit taste and gentle color grab the ripest berries you can find
- Pink food coloring: totally your choice but makes them stand out next to the lemon ones
For Glazes
- Powdered sugar: melts into silky smoothness without any grit
- Fresh lemon juice and strawberry puree: each one gives its glaze that unique taste
Step-by-Step Instructions
- Get Your Oven Ready:
- Heat your oven to 350°F and put parchment on two cookie sheets. Doing this now means your oven's hot enough when your dough is good to go.
- Mix Your Foundation:
- Whip the soft butter and sugar for 3 4 full minutes until it's super fluffy. This step puts air in and builds that special pound cake texture. Most folks rush it but those extra minutes really matter.
- Mix In Wet Stuff:
- Put in eggs one by one, mixing well after each. This traps air bubbles for soft cookies. Add vanilla and keep mixing till everything looks smooth and light yellow.
- Ready Your Dry Mix:
- Stir flour, baking powder, and salt in another bowl. This spreads everything evenly so you won't bite into random salty or powdery spots.
- Finish The Dough:
- Add dry stuff in three batches, switching with sour cream. Start and finish with flour. This way keeps you from overmixing and makes soft not tough cookies. Just mix until you can't see the ingredients anymore.
- Split Into Flavors:
- Put half the dough in one bowl, half in another. Mix lemon juice, zest, and maybe yellow coloring into one bowl. Stir strawberry puree and maybe pink coloring into the other. Don't mix too hard or you'll lose the softness.
- Form Your Cookies:
- Drop big spoonfuls of dough on your cookie sheets, keeping them about 2 inches apart. For cookies that look the same, roll them into balls and gently push down with your hand.
- Bake Them Just Right:
- Cook for 12 14 minutes until the edges start getting golden but middles stay soft. Look for when they don't seem wet in the middle but still look tender.
- Let Them Rest:
- Leave cookies on the hot pans for 5 minutes before moving to cooling racks. This two-part cooling keeps them from breaking and gets them fully cool before adding glaze.
- Make Your Glazes:
- For lemon topping, mix powdered sugar with fresh lemon juice until smooth. For strawberry topping, blend powdered sugar with strawberry puree. Add more liquid or sugar to get the thickness you want.
- Top Your Cookies:
- Once totally cool, drizzle or spread the right glaze on each type. Drizzling looks fancy while spreading with a small knife covers more area.
- Let Glazes Harden:
- Wait about 15 minutes for glazes to firm up. This makes them easier to handle and stack without making sticky messes.
Sour cream is really the hidden hero in this recipe. My grandma always put it in her pound cakes, and using it in these cookies makes that amazing rich, soft bite that makes everyone close their eyes and go "mmm" after their first taste.
Make Ahead Options
These cookies work great for planning ahead. You can make the dough and keep it in the fridge for up to 2 days before baking. Just let it sit out for about 20 minutes so it's easier to scoop. You can also freeze the shaped dough balls on a cookie sheet, then put the frozen balls in a freezer bag for up to 3 months. Bake them straight from frozen, just add 1 2 extra minutes to your baking time.
Storage Tips
Keep these cookies in a sealed container with wax paper between layers so they don't stick together. At room temp, they'll stay yummy for about 5 days, though the glaze might get a bit soft. To keep them longer, put unglazed cookies in a freezer bag, push all the air out, and freeze for up to 3 months. Thaw them at room temp and add fresh glaze before serving for the best look and taste.
Perfect Pairing Ideas
These cookies fit right in at afternoon tea or on a dessert table. The lemon ones taste great with Earl Grey or chamomile tea, while strawberry ones go well with green tea or coffee. For a fancy treat, put some soft vanilla ice cream between two matching cookies and freeze them for homemade ice cream sandwiches that'll wow everyone at summer parties.
Troubleshooting Tips
If your cookies flatten too much while baking, your butter was probably too soft. Chill the dough for 30 minutes first. If they seem too dry, you might've used too much flour. Remember to fluff your flour with a fork before measuring and don't pack it down. For glaze that sets properly, make sure cookies are completely cool before topping them and let them sit uncovered until the glaze gets hard.
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Frequently Asked Questions
- → Can I swap dried strawberries for fresh ones?
Using dried strawberries won't give you the smooth puree needed. Stick with fresh or defrosted frozen strawberries, blending them to a puree. If you only have dried ones, soak them in hot water before blending, but the flavor will be less vibrant.
- → What's the best way to keep these cookies fresh?
Keep them in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Use wax paper to avoid sticking. You can also freeze unglazed cookies for 3 months and glaze them later after thawing.
- → Can I prep these cookies in advance?
Definitely. Make the dough and refrigerate for up to 2 days. Allow it to warm slightly before baking. You can also freeze the dough balls for a month and bake straight from frozen; just add 1-2 extra minutes to the baking time.
- → Why's my dough so sticky?
If the dough sticks too much, it may need more flour or chilling. Refrigerate it for 30-60 minutes before scooping. Strawberry puree can make it wetter, so don’t hesitate to mix in 1-2 extra tablespoons of flour.
- → Is coloring mandatory?
Nope! It's optional and just decorative. Without it, the lemon cookies will still look pale yellow from the zest, and the strawberry ones will have a faint natural pink from the puree. The taste remains the same.
- → What replaces sour cream if I’ve got none?
Full-fat Greek yogurt works great. Plain yogurt’s fine too, though buttermilk can also work if you adjust by adding a little more flour since it’s thinner.