Here’s a delicious recipe for Lemon Poundcake Cookies — soft, buttery, and bursting with fresh lemon flavor. Think of them as little bites of sunshine!
🍋 Lemon Poundcake Cookies
Ingredients:
For the Cookies:
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 tbsp fresh lemon juice
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1 tbsp lemon zest (about 1 lemon)
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
For the Glaze (optional but recommended):
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1 cup powdered sugar
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2–3 tbsp fresh lemon juice
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½ tsp lemon zest
Instructions:
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Prep Oven & Pan:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Cream Butter & Sugar:
In a large bowl, cream butter and sugar together until light and fluffy (about 2–3 minutes). -
Add Eggs & Flavor:
Beat in eggs one at a time, then add vanilla, lemon juice, and zest. Mix until well combined. -
Dry Ingredients:
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients and mix just until a dough forms. -
Scoop & Bake:
Scoop dough into 1½ tbsp-sized balls and place 2 inches apart on prepared baking sheets. Flatten slightly.
Bake 10–12 minutes or until edges are lightly golden. -
Cool & Glaze:
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Mix glaze ingredients until smooth and drizzle or dip the tops of cooled cookies. -
Set & Enjoy:
Allow glaze to set for 15–20 minutes. Store in an airtight container for up to 5 days.
