Strawberry Lemon Pound Cake Cookies
Introduction
These Strawberry Lemon Pound Cake Cookies are a delightful twist on classic pound cake flavors, transformed into soft, buttery cookies with a gorgeous swirl of strawberry and lemon. They’re tender, slightly tangy, and perfectly sweet—ideal for spring gatherings, Valentine’s Day, or whenever you want a cookie that looks as good as it tastes.
With their vibrant pink and yellow swirls, these cookies are not only delicious but also eye‑catching, making them perfect for dessert platters or gift boxes.
Why You’ll Love This Recipe
Bright flavors: Fresh lemon juice and zest balance the sweetness.
Fun presentation: Strawberry swirl adds color and charm.
Soft & buttery: Inspired by pound cake texture.
Customizable: Adjust colors, flavors, or shapes to suit any occasion.
Ingredients
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp lemon extract
3 cups all‑purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup fresh lemon juice
Zest of 1 lemon
Red or pink gel food coloring (for strawberry swirl)
Step‑by‑Step Instructions
Step 1: Make the Dough
Cream butter and sugar until light and fluffy.
Add eggs, vanilla, lemon extract, lemon juice, and zest. Mix well.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to wet mixture until dough forms.
Step 2: Divide & Color
Split dough into two equal portions.
Leave one plain (lemon flavor).
Add gel food coloring to the other portion for strawberry swirl.
Step 3: Shape Cookies
Take small pieces of each dough and roll together to form swirls.
Roll into balls and flatten slightly.
Step 4: Bake
Preheat oven to 350°F (175°C).
Place cookies on parchment‑lined baking sheet.
Bake 10–12 minutes, until edges are set but centers remain soft.
Cool on baking sheet briefly, then transfer to wire rack.
Baking Tips
Use gel food coloring for vibrant swirls without altering dough texture.
Don’t overbake—cookies should stay soft in the center.
Chill dough for 30 minutes if it feels too sticky to shape.
For extra flavor, drizzle with lemon glaze after baking.
Variations
Glazed Cookies: Mix powdered sugar and lemon juice for a drizzle.
Berry Boost: Add freeze‑dried strawberry powder to the pink dough.
Holiday Twist: Use green and red coloring for Christmas swirls.
Mini Cookies: Make bite‑sized versions for party trays.
Serving Ideas
Pair with iced tea or lemonade for a refreshing treat.
Serve on dessert platters with fruit tarts and shortbread.
Package in decorative tins for gifts.
Enjoy as a sweet finish to brunch.
FAQs
Q: Can I make the dough ahead of time?
Yes! Wrap and refrigerate up to 2 days, or freeze for 1 month.
Q: Can I use bottled lemon juice?
Fresh juice is best, but bottled works in a pinch.
Q: Can I skip the food coloring?
Absolutely—the cookies will still taste delicious, just without the swirl effect.
Q: How long do they keep?
Store in airtight container at room temperature for 4–5 days.
Nutrition (Approx. per cookie)
Calories: 160
Fat: 7g
Carbohydrates: 22g
Protein: 2g
Final Thoughts
These Strawberry Lemon Pound Cake Cookies are a cheerful, flavorful treat that combines the best of pound cake and cookies. With their buttery texture, tangy lemon notes, and pretty strawberry swirls, they’re guaranteed to impress at any occasion.