Soft, buttery, and packed with bright, zesty lemon flavor, Lemon Pound Cake Cookies are a delightful treat for lemon lovers. Perfectly tender and topped with a tangy lemon glaze, these cookies are great for parties, gifts, or a sweet pick-me-up at home.
Why You’ll Love This Recipe
- Bursting with Lemon Flavor: A perfect balance of sweet and tart.
- Soft and Buttery: Inspired by the texture of a classic pound cake.
- Simple Ingredients: Made with pantry staples and fresh lemons.
- Versatile: Perfect for desserts, tea parties, or gifting.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add Wet Ingredients
Mix in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Beat until well combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Shape the Cookies
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
6. Bake
Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Prepare the Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar, if needed.
8. Glaze the Cookies
Once the cookies are completely cool, drizzle or spread the lemon glaze over the tops. Let the glaze set for 10 minutes before serving.
Servings and Timing
- Yield: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Extra Tang: Add a pinch of citric acid to the glaze for more zing.
- Citrus Twist: Swap lemon with lime or orange zest and juice.
- Lighter Option: Replace half the butter with Greek yogurt for fewer calories.
- Decorative Touch: Top with candied lemon slices or a sprinkle of lemon sugar.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze unglazed cookies in a sealed container for up to 2 months. Thaw and glaze before serving.
- Reheating: These cookies are best served at room temperature; no reheating required.
FAQs
1. Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice provides a brighter and fresher flavor.
2. How do I make the glaze thicker?
Add more powdered sugar, a tablespoon at a time, until the desired consistency is reached.
3. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours. Let it soften slightly before shaping and baking.
4. Can I freeze the dough?
Absolutely! Scoop the dough into balls, freeze them on a baking sheet, and store in a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
5. What’s the secret to soft cookies?
Do not overbake them. Remove from the oven as soon as the edges turn golden.
6. Can I use a stand mixer?
Yes, a stand mixer makes creaming the butter and sugar easier.
7. What if I don’t have parchment paper?
Use a lightly greased baking sheet or a silicone baking mat as an alternative.
8. Can I use salted butter?
Yes, but omit the added salt in the recipe.
9. How can I enhance the lemon flavor?
Increase the lemon zest in the dough and glaze, or add a drop of lemon extract.
10. Can I make these cookies gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour.
Conclusion
Lemon Pound Cake Cookies are the ultimate citrusy delight, offering soft, buttery texture with a zesty glaze. Whether you’re baking for a party or simply craving a lemony treat, these cookies are guaranteed to impress. Try them today and savor their irresistible flavor!
Print
Lemon Pound Cake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Zesty and soft Lemon Pound Cake Cookies topped with a tangy glaze, perfect for a citrusy treat that’s bursting with flavor!”
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add Wet Ingredients
Mix in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Beat until well combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Shape the Cookies
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
6. Bake
Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Prepare the Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar, if needed.
8. Glaze the Cookies
Once the cookies are completely cool, drizzle or spread the lemon glaze over the tops. Let the glaze set for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Lemon Pound Cake Cookies