Share the Recipe

If you love the sweet and tangy combination of strawberries and lemons, then you’re in for a treat with Strawberry Lemon Poundcake Cookies.

These cookies blend the moist richness of pound cake with the bright flavors of strawberry and lemon, making them the perfect dessert for any occasion.

I’ve experimented with various recipes, and this one stands out for its soft texture and delightful taste.

Baking these cookies is not just rewarding; it’s also simple. You can whip them up quickly using basic ingredients like cake mixes and eggs.

The vibrant colors and flavors will impress anyone you serve them to, turning a regular day into a special one.

Picture a sunny afternoon, fresh cookies cooling on the rack, and the sweet smell wafting through your kitchen.

As you dive into this recipe, you’ll find that it’s perfect for family gatherings, picnics, or simply as a treat for yourself. You get the best of both worlds: the moistness of pound cake and the nostalgia of cookies.

Get ready to enjoy a dessert that will have everyone asking for seconds!

Table of Contents

Why You Will Love Strawberry Lemon Poundcake Cookies

Strawberry lemon poundcake cookies offer a delightful flavor combination. The sweet taste of strawberries pairs perfectly with the zesty notes of lemon. This balance makes each bite refreshing and enjoyable.

These cookies are not just tasty; they are also easy to make. With simple ingredients, you can whip up a batch in no time. You won’t need fancy tools or complicated steps.

You will appreciate their chewy texture. The softness of the cookies makes them a treat for any occasion. They are perfect for summer gatherings or just an afternoon snack.

The lemon flavor shines through, giving you that burst of brightness you crave. The fruitiness from the strawberries adds a wonderful twist that complements the lemon.

These cookies serve as a great easy dessert option. Whether you are hosting a party or looking for a sweet treat at home, they fit perfectly.

Because of their vibrant colors and flavors, these cookies can become a favorite for all ages. Kids and adults alike will enjoy the refreshing taste and chewy goodness.

Treat yourself and your loved ones to strawberry lemon poundcake cookies for a taste of summer anytime you desire.

How To Make Strawberry Lemon Poundcake Cookies

Making Strawberry Lemon Poundcake Cookies is a fun and rewarding process. You will need some essential ingredients and tools to create these delicious treats. Follow the steps carefully to enjoy your homemade cookies.

Ingredients

Here is a list of key ingredients you’ll need for your Strawberry Lemon Poundcake Cookies:

1 box strawberry cake mix
1 cup all-purpose flour
1/2 cup canola oil
1/2 cup unsalted butter, softened
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup freeze-dried strawberries, crushed
For lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice

This combination of ingredients ensures a moist and flavorful cookie with a burst of strawberry and lemon.

Instruments

To make the cookies, gather these tools:

Mixing bowl: For combining wet and dry ingredients.
Electric mixer or whisk: For creaming butter and sugar.
Measuring cups and spoons: For accurate ingredient amounts.
Baking sheet: Where your cookies will bake.
Parchment paper: To line the baking sheet for easy removal.
Cooling rack: To cool your cookies after baking.
Zester: To get fine lemon zest.

Having these instruments ready will streamline your baking process.

Step By Step Instruction

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Add the eggs, lemon zest, and lemon juice, mixing until combined. Slowly blend in the strawberry cake mix, all-purpose flour, baking powder, and baking soda until you have a smooth dough.
Fold in the crushed freeze-dried strawberries gently. This adds extra flavor and texture to your cookies.
Scoop tablespoon-sized portions of the dough onto your prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
While the cookies cool, make the lemon glaze by mixing powdered sugar with lemon juice until smooth.
Drizzle the glaze over the cookies once they are cool for a sweet and tangy finish.

Tips & Tricks

Use a Cooling Rack: After baking, let your cookies cool on a cooling rack. This helps them maintain their shape and avoid becoming soggy.
Cookie Scoop for Uniform Sizes: To get evenly sized cookies, use a cookie scoop. This ensures that all cookies bake at the same rate, giving you a consistent result.
Prepare a Baking List: Before you start, make a baking list of ingredients and tools. This will help you stay organized and ensure you have everything you need.
Chill the Dough: For better texture, consider chilling the dough for about 30 minutes before baking. This makes it easier to handle and can improve the final cookie.
Check for Doneness: Cookies may look soft when ready. They will firm up as they cool, so don’t overbake them.
Experiment with Flavors: Feel free to adjust the amount of lemon zest or add other flavors like vanilla or almond extract for a twist.

By following these tips, you’ll improve your chances of making delicious Strawberry Lemon Poundcake Cookies. Enjoy the baking process!

Ingredient Substitute

When baking Strawberry Lemon Poundcake Cookies, you might need substitutes for some ingredients. Here are options to consider:

Powdered Sugar: You can replace it with granulated sugar, but the texture may differ. If you need a smoother finish, simply blend granulated sugar in a blender until fine.
Vanilla Extract: Almond extract can be used instead for a slightly different flavor. Use half the amount, as it is stronger.
Fresh Strawberries: If you can’t find fresh strawberries, frozen strawberries work well. Thaw and drain them first to prevent excess moisture in your batter.
Chopped Strawberries: Whole berries can also be chopped if you prefer. Just ensure they are similar in size for even distribution in your cookies.
Boxed Cake Mix: You can make a homemade cake mix using flour, baking powder, and sugar if you want to control the ingredients more.
Lemon Extract: If you don’t have lemon extract, use lemon juice as a substitute. Use about double the amount since the juice is less concentrated.
White Chocolate Chips: In place of white chocolate chips, you can use dark chocolate morsels or even butterscotch chips for a sweet contrast.

These substitutes should help you create delicious cookies even when certain ingredients are unavailable.

What To Serve With Strawberry Lemon Poundcake Cookies

Strawberry lemon poundcake cookies are delicious and versatile. Here are some great ideas for what to serve them with:

Beverages: Pair your cookies with a refreshing glass of strawberry lemonade. The sweet and tangy flavors will complement the cookies nicely.
Desserts: Serve them alongside vanilla ice cream. The creaminess balances the sweetness of the cookies, creating a delightful treat.
Fruits: Fresh berries, such as strawberries and blueberries, make a vibrant addition. They enhance the flavors while adding natural sweetness.
Dips: A light lemon drizzle or cream cheese frosting can elevate your cookies. These dips provide extra moisture and flavor.
Snacks: Consider adding cake mix cookies to your dessert spread. You can mix strawberry and lemon cake mixes for a fun variation.

When hosting or enjoying a snack, these options will enhance the experience and allow you to explore different flavors. Enjoy your strawberry lemon poundcake cookies with these tasty pairings!

Nutrition Fact In List Form

Calories per cookie: Approximately 196–210 calories
Total Fat: 10g – 11g
Carbohydrates: 25g – 30g
Protein: 3g – 4g
Fat Breakdown:
- Saturated Fat: 1g – 3g
- Trans Fat: 0g
Sugar: About 12g
Dietary Fiber: 0g – 1g
Cholesterol: 30mg – 40mg

Vitamins and Minerals

Iron: 0.5mg
Calcium: 15mg
Potassium: 90mg

These values can vary based on your specific recipe and portion size.

Sugar and fat content can change depending on added ingredients or variations in preparation.

Always consider checking specific recipes for exact nutrition facts.