Strawberry Lemon Poundcake Cookies

Serving: These cookies are great on their own or paired with a glass of milk or tea. Their bright colors and fun swirl make them a great treat for parties or gatherings.

Storage: Store in an airtight container for up to 3 days. For longer freshness, freeze the cookies for up to a month.

Variations:

Add a Zesty Twist: Add lemon zest to the lemon dough or a bit of strawberry jam to the strawberry dough for extra flavor.

Make Them Extra Soft: For a more cake-like texture, reduce the baking time slightly, keeping the center soft and tender.

FAQ:

Q: Can I use homemade cake batter instead of boxed cake mix? A: Yes, you can make your own cake batter, but using a cake mix simplifies the recipe and provides consistency in texture.

Q: Can I make these cookies ahead of time? A: Yes, you can prepare the dough, roll it into balls, and freeze them. When you’re ready to bake, just pop them into the oven from frozen and add a couple of extra minutes to the baking time.

These Strawberry Lemon Poundcake Cookies are a must-try for anyone who loves fruity, sweet treats with a tangy twist. The combination of strawberry and lemon will keep everyone coming back for more!