Lemon Pound Cake Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1½ tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
1. Prepare the Dough
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
2. Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
3. Bake
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
4. Make the Glaze (Optional)
- Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle over the cooled cookies and let set before serving.
Tips
- Use freshly squeezed lemon juice for the best flavor.
- Chill the dough for 20 minutes if it feels too soft.
- Add extra lemon zest for a brighter citrus taste.
- Store in an airtight container for up to 5 days.
Prep Time
15 minutes
Bake Time
10–12 minutes
Total Time
27 minutes
Servings
24 cookies
Nutritional Information (Approximate per cookie)
- Calories: 120–140 kcal
- Protein: 2 g
- Fat: 6–7 g
- Carbohydrates: 15–18 g
- Sugar: 8–10 g
- Fiber: 0 g
Conclusion
Lemon Pound Cake Cookies combine the rich, buttery texture of pound cake with the bright freshness of lemon. They’re simple to make, perfect for sharing, and guaranteed to brighten any dessert table.
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