Description
Lemon Poundcake Cookies combine the rich, buttery flavor of pound cake with the bright, zesty freshness of lemon in a soft, cake-like cookie form. Perfectly sweet and tangy, these cookies are ideal for spring or summer treats.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes or until edges are just lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over cooled cookies.
Notes
- For extra lemon flavor, add a few drops of lemon extract to the dough.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: lemon cookies, poundcake cookies, lemon dessert, soft cookies, citrus baking