Lemon & Strawberry Pound Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 cup unsalted butter, softened to room temperature
02 - 1½ cups granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 tablespoon vanilla extract
05 - 2½ cups all-purpose flour
06 - 1 teaspoon baking powder
07 - ½ teaspoon salt
08 - ½ cup sour cream

→ For Lemon Cookies

09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon lemon zest (from about 1 large lemon)
11 - 1-2 drops yellow food coloring (optional)

→ For Strawberry Cookies

12 - 2 tablespoons strawberry puree (from fresh or frozen strawberries)
13 - 1-2 drops pink food coloring (optional)

→ For Lemon Glaze

14 - ½ cup powdered sugar
15 - 1 tablespoon fresh lemon juice

→ For Strawberry Glaze

16 - ½ cup powdered sugar
17 - 1 tablespoon strawberry puree

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
02 - In a large bowl using an electric mixer or in a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step - proper creaming incorporates air into the dough, creating that signature pound cake texture.
03 - Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until combined. The mixture should be smooth and pale yellow at this point.
04 - In a separate medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures the leavening agent and salt are evenly distributed throughout the dough.
05 - With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream (beginning and ending with the dry ingredients). Mix just until combined after each addition. Be careful not to overmix, which can make the cookies tough instead of tender.
06 - Divide the dough evenly between two separate mixing bowls. For the lemon cookies, stir the lemon juice, lemon zest, and yellow food coloring (if using) into one bowl until well incorporated. For the strawberry cookies, mix the strawberry puree and pink food coloring (if using) into the second bowl until evenly distributed.
07 - Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread a bit during baking. For a more uniform shape, you can gently roll the scooped dough into balls and slightly flatten them with your palm.
08 - Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are just beginning to turn golden and the centers appear set but still soft. Don't overbake - these cookies should remain soft with a cake-like texture. The bottoms should be lightly golden.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before adding the glaze. The cookies need to be completely cool or the glaze will melt and run off.
10 - For the lemon glaze, whisk together ½ cup powdered sugar and 1 tablespoon lemon juice in a small bowl until smooth. For the strawberry glaze, whisk together the remaining ½ cup powdered sugar and 1 tablespoon strawberry puree in a separate small bowl. If either glaze is too thick, add a few drops of water or juice; if too thin, add a little more powdered sugar.
11 - Once the cookies are completely cool, drizzle or spread the appropriate glaze over each cookie - lemon glaze for the lemon cookies and strawberry glaze for the strawberry cookies. You can use a spoon to drizzle the glaze or spread it with an offset spatula or the back of a spoon for fuller coverage.
12 - Allow the glazed cookies to rest for about 15 minutes for the glaze to set before serving. This makes them easier to handle and stack if needed. Once set, enjoy these soft, flavorful cookies that have the rich, tender texture of pound cake!

# Notes:

01 - These cookies have the tender, rich texture of pound cake thanks to the creaming method and addition of sour cream, which keeps them exceptionally moist.
02 - For the strawberry puree, blend fresh or frozen (thawed) strawberries in a food processor or blender until smooth. Strain through a fine-mesh sieve to remove seeds if desired.
03 - For a more intense flavor, consider adding ¼ teaspoon of lemon extract to the lemon cookies or ¼ teaspoon of strawberry extract to the strawberry cookies.
04 - As suggested in the pro tips, white chocolate chips make a delicious addition to either cookie variation - fold in about ½ cup to the dough before baking.

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