Strawberry Lemon Poundcake Cookies
These vibrant cookies blend the fruity flavors of strawberry and lemon, capturing the essence of poundcake while being easy to make with cake mix.
Ingredients
Cookie Base Ingredients
- 1 box lemon cake mix, about 15.25 oz
- 2 large eggs
- 1/3 cup neutral oil or melted butter Butter gives more poundcake vibes.
- 1 tablespoon fresh lemon zest Real zest is preferred for best flavor.
- 1-2 tablespoons fresh lemon juice
- 1/2 cup chopped freeze dried strawberries or strawberry chips Freeze dried strawberries are recommended for flavor.
- 2 tablespoons strawberry jam Optional for swirls.
Optional Glaze Ingredients
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice Adjust for desired thickness.
Instructions
Preparation
- Preheat your oven to 350 F and line a baking sheet with parchment.
- In a large bowl, stir together the cake mix, eggs, and oil or butter until it forms a thick dough.
- Add lemon zest and lemon juice to the dough and mix until combined.
- Gently fold in the freeze-dried strawberries or strawberry chips until just incorporated.
- Scoop the dough into balls, about 1.5 tablespoons each, and place them a couple inches apart on the baking sheet.
Baking
- Bake cookies for 9 to 11 minutes. The tops should look set but do not let them brown too much.
- Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Optional Glazing
- If glazing, wait until cookies are completely cool, then drizzle with lemon glaze and allow to set.
- For a strawberry swirl, dab a bit of jam on top of each dough ball before baking and swirl with a toothpick.
Notes
Do not overbake. Chill dough if it's too soft to scoop. Use freeze-dried strawberries for best results. Glaze is optional but recommended for extra flavor and presentation.