Lemon Pound Cake Cookies
Lemon Pound Cake Cookies combine the rich, buttery taste of classic pound cake with a soft, cake-like texture in cookie form. Topped with a sweet lemon glaze, they’re perfect for any occasion, from afternoon tea to dessert tables.
Ingredients
- 1 cup unsalted butter
- 1½ cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 4-5 tbsp fresh lemon juice
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup powdered sugar
- 2 tsp lemon zest
Instructions
- Make the Dough: Beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined. The dough should be thick and slightly sticky.
- Chill the Dough: Cover and refrigerate for at least 30 minutes to enhance flavor and prevent spreading.
- Shape and Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized dough portions, place 2 inches apart, and bake for 12–14 minutes until edges are lightly golden.
- Cool the Cookies: Let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze (Optional): Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cookies and sprinkle with lemon zest for extra citrus flavor.