Lemon Poundcake Cookies are a delightful twist on traditional poundcake, offering the same rich flavor in a light, crisp cookie form. Infused with fresh lemon zest and lemon juice, these cookies bring a burst of bright, citrusy flavor that makes them irresistible.
Perfect for afternoon tea, a springtime gathering, or just as a sweet treat to brighten your day, these cookies combine the tender texture of poundcake with the convenience and charm of a cookie.
The subtle tang of lemon paired with the sweetness of the sugar creates a perfectly balanced treat. Each bite offers a soft, buttery texture with a hint of crispness at the edges, making them as satisfying to eat as they are easy to make.
Whether you’re a seasoned baker or new to the kitchen, these Lemon Poundcake Cookies are sure to impress with their beautiful flavor and simple elegance.
Lemon Poundcake Cookies
Ingredients:
- 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
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar, for dusting
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Stir in the lemon zest, lemon juice, and vanilla extract, mixing until evenly distributed.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, stirring just until incorporated and a smooth dough forms.
- Drop the dough by tablespoonfuls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are just turning golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for a lovely, finished look.
