Lemon Poundcake Cookies

These Lemon Pound Cake Cookies combine the tender, buttery texture of pound cake with the vibrant, refreshing flavor of fresh lemons. Each cookie offers a soft, cake-like bite with a tangy lemon glaze that adds the perfect finishing touch. Whether served with afternoon tea or as a light dessert, these cookies bring a burst of citrus sunshine to every bite.

Easy to make and delightfully flavorful, these cookies are sure to become a favorite treat for lemon lovers and anyone craving something sweet yet refreshing.

Soft, Buttery, and Bursting with Lemon Flavor

These cookies capture the essence of a classic lemon pound cake in portable, bite-sized form. With hints of vanilla, bright lemon zest, and a sweet glaze, they’re both elegant and irresistible.

Let’s walk through this simple recipe to create a treat that’s perfect for sharing or savoring all by yourself.

Pro Tips for Perfect Lemon Pound Cake Cookies:

1. Use Fresh Lemons: Fresh lemon juice and zest deliver the best flavor. Avoid bottled lemon juice.
2. Don’t Overmix the Dough: Mix until just combined to maintain the soft, cake-like texture.
3. Evenly Space Cookies: Leave at least 2 inches between each cookie to prevent spreading.
4. Cool Before Glazing: Ensure cookies are completely cool before adding the glaze to prevent it from melting.
5. Adjust Glaze Consistency: Add more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.

Lemon Pound Cake Cookies Recipe:

• Preparation time: 15 minutes
• Cooking time: 10-12 minutes
• Servings: 24 cookies
• Equipment: Mixing bowls, hand or stand mixer, baking sheet, parchment paper

These soft and zesty cookies are perfect for any occasion, offering a delightful balance of sweet and tangy flavors.

Ingredients:

For the Cookies:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest, for garnish

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Mix in Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Scoop the Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
9. Glaze and Garnish: Drizzle the glaze over the cooled cookies and sprinkle with lemon zest. Allow the glaze to set before serving.

Time to Enjoy!

These Lemon Pound Cake Cookies are the perfect blend of soft, buttery texture and bright, zesty flavor. With their delicate glaze and hint of lemon zest, they’re ideal for sharing at gatherings, enjoying with tea, or treating yourself to a little citrus delight. Enjoy every tangy bite!

Print