Mother’s Day Lemon Strawberry Pound Cookies
Indulge in the delightful flavors of Mother’s Day Lemon Strawberry Pound Cookies! These scrumptious treats blend zesty lemon and sweet strawberries, creating a melt-in-your-mouth experience perfect for spring celebrations. Whether enjoyed warm from the oven or cooled to perfection, these cookies are easy to make and sure to impress family and friends. With every bite, you’ll create cherished memories that echo the warmth of home and love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 1 cup fresh strawberries, chopped
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (3-5 minutes).
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder. Gradually add this dry mixture to the wet ingredients until just combined.
- Gently fold in lemon zest and chopped strawberries.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until golden brown around the edges.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For added texture, consider incorporating white chocolate chips or nuts. Feel free to substitute strawberries with blueberries or raspberries for a different flavor twist.