Lemon Pound Cake Cookies
These lemon pound cake cookies combine the rich, moist texture of pound cake with the convenience of a cookie, offering a burst of citrus flavor in every bite. Perfect for any occasion!
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Should be at room temperature
- 1 cup granulated sugar
- 2 large eggs At room temperature
- 1 teaspoon vanilla extract
- Zest of 2 lemons lemon zest Avoid the bitter white pith
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup lemon juice Freshly squeezed
For the Glaze
- 1 cup powdered sugar For glazing
- 2-3 tablespoons lemon juice For glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice. Mix until just combined.
- Use a cookie scoop or two spoons to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and allow them to cool on the sheet for 5 minutes before transferring them to a wire rack.
Glazing
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
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Notes
Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze them for up to three months.