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Lemon Poundcake Cookies

Soft, buttery Lemon Poundcake Cookies with bright citrus flavor and a tender crumb—perfect for spring gatherings, teatime treats, or heartfelt homemade gifts.
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Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • Optional Lemon Glaze
  • 1 cup powdered sugar
  • 1 –2 tbsp lemon juice

Instructions
 

  • Preheat & Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Cream Butter & Sugar: Beat softened butter and sugar until light and fluffy (about 2–3 minutes).
  • Add Wet Ingredients: Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
  • Mix Dry Ingredients: a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Combine Mixtures: Gradually add the dry ingredients to the wet until just combined.
  • Scoop & Bake: Scoop tablespoon, spaced 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
  • Cool & Glaze (Optional): Let cookies cool slightly on the pan