Description

Indulge in the sunshine with these delightful Mother’s Day Lemon Strawberry Pound Cookies. Bursting with zesty lemon and sweet strawberry flavors, these soft and buttery treats are perfect for celebrating special moments with loved ones. Easy to make and visually stunning, they add a touch of joy to any occasion. Enjoy a taste of summer wrapped in each delicious bite!

Ingredients

Scale

2 cups all-purpose flour
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup fresh strawberries, chopped
Zest of 1 lemon
2 tbsp lemon juice, freshly squeezed
1 large egg
2 tsp baking powder
1/4 tsp salt
Powdered sugar for garnish

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the egg and mix until well combined. Stir in the lemon juice and zest.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring gently.
Fold in the chopped strawberries until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes or until golden brown around the edges but still soft in the center.
Allow to cool slightly before dusting with powdered sugar.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 9g
Sodium: 60mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: - For a different flavor twist, swap strawberries for raspberries or blueberries. - Enhance sweetness by adding a dash of vanilla extract. - Store cookies in an airtight container at room temperature for up to one week.