Lemon Poundcake Cookies are a delightful treat that brings a burst of sunshine to your day. With their sweet and tangy flavor and soft texture, these cookies are irresistible. Whether you’re enjoying them with a cup of tea or sharing them with family, they are sure to lift your spirits!
Why Make This Recipe
This recipe is perfect for any occasion! It’s simple enough for a busy weeknight and delightful enough for special gatherings. Plus, the zesty lemon flavor can brighten up any gloomy day. Trust me, once you try these cookies, you’ll want to make them over and over again.
Table of Contents
How to Make Lemon Poundcake Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice (for glaze)
- 1/2 teaspoon lemon zest (for glaze)
Directions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which should take about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon extract, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Use a tablespoon to scoop about 1 1/2 tablespoons of dough and roll them into balls. Place these balls on the prepared baking sheets, leaving about 2 inches between each.
- Bake for 10–12 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack.
- To make the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth. Adjust the consistency with more lemon juice if needed.
- Drizzle or dip the cooled cookies in the glaze and let it set before serving.
How to Serve Lemon Poundcake Cookies
Serve these cookies warm or at room temperature. They pair wonderfully with a cup of tea or coffee, making them a perfect afternoon snack. You can also serve them at parties or gatherings for a sweet treat that everyone will love!
How to Store Lemon Poundcake Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to stay fresh longer, you can refrigerate them for a firmer texture.
Tips to Make Lemon Poundcake Cookies
- Make sure the butter is softened; this helps create a light and fluffy cookie.
- Don’t overmix the dough. Mix until just combined for the best texture.
- Feel free to adjust the amount of lemon zest for more or less tanginess!
Variation
You can add chocolate chips or nuts to the cookie dough for a different flavor twist. Also, try using lime juice and zest for a key lime cookie version!
Lemon Poundcake Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice for glaze
- 1/2 teaspoon lemon zest for glaze
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which should take about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon extract, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Use a tablespoon to scoop about 1 1/2 tablespoons of dough and roll them into balls. Place these balls on the prepared baking sheets, leaving about 2 inches between each.
- Bake for 10–12 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack.
- To make the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth. Adjust the consistency with more lemon juice if needed.
- Drizzle or dip the cooled cookies in the glaze and let it set before serving.
Notes
How to Serve Lemon Poundcake Cookies
Serve these cookies warm or at room temperature. They pair wonderfully with a cup of tea or coffee, making them a perfect afternoon snack. You can also serve them at parties or gatherings for a sweet treat that everyone will love!How to Store Lemon Poundcake Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to stay fresh longer, you can refrigerate them for a firmer texture.Tips to Make Lemon Poundcake Cookies
- Make sure the butter is softened; this helps create a light and fluffy cookie.
- Don’t overmix the dough. Mix until just combined for the best texture.
- Feel free to adjust the amount of lemon zest for more or less tanginess!
Variation
You can add chocolate chips or nuts to the cookie dough for a different flavor twist. Also, try using lime juice and zest for a key lime cookie version!Stay connected
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FAQs:
Can I freeze the cookie dough?
Yes! You can freeze the dough for up to 3 months. Just scoop it into balls and freeze them on a baking sheet before transferring to a freezer bag.
What can I use if I don’t have lemon extract?
You can substitute lemon extract with additional lemon zest and juice for a fresher flavor.
How can I make the cookies more lemony?
Add more lemon zest or juice into both the cookie dough and the glaze for a stronger lemon flavor!
