Lemon Poundcake Cookies a mashup of two favorites: the soft crumb of a pound cake and the pop of lemon in a chewy cookie. These cookies are rich, zesty, and perfect for tea time, spring events, or whenever you crave something citrusy and comforting.
🍋 Lemon Poundcake Cookies
👩🍳 Yield: ~18–20 cookies
⏱ Time: 15 min prep | 12–14 min bake | 10 min cool
📝 Ingredients
For the Cookies:
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1 cup (226g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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Zest of 2 lemons
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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1 large egg
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2 cups (240g) all-purpose flour
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¼ tsp baking soda
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¼ tsp baking powder
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¼ tsp salt
Optional Glaze:
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1 cup (120g) powdered sugar
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1½–2 tbsp fresh lemon juice
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Extra lemon zest for garnish
🔪 Instructions
Step 1: Make the Dough
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
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In a large bowl, cream butter, sugar, and lemon zest for 2–3 minutes until fluffy and pale.
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Add the lemon juice, vanilla, and egg. Beat until smooth.
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In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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Gradually mix dry ingredients into the wet until just combined. Don’t overmix.
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Dough will be soft, like thick frosting — refrigerate for 20–30 minutes for easier handling (optional, but helpful).
Step 2: Shape and Bake
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Scoop ~1½ tbsp portions (medium cookie scoop) and roll into balls.
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Place 2 inches apart on baking sheet. Flatten slightly with your palm or the bottom of a glass.
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Bake for 12–14 minutes, until edges are just lightly golden and centers are set.
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Cool on sheet for 5 minutes, then transfer to a rack.
Step 3: Add Glaze (Optional)
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Whisk powdered sugar with lemon juice until thick but pourable.
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Drizzle or spoon over cooled cookies.
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Sprinkle with extra zest for a pretty and aromatic finish.
🍽 Texture & Taste
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Soft, buttery, cake-like interior
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Lemon-forward flavor, with just enough sugar to balance the tang
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Chewy edges if not overbaked
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Optional glaze adds a bright, glossy finish
💡 Tips & Variations:
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Add white chocolate chips or blueberries for extra flavor.
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Want more lemon punch? Add ¼ tsp lemon extract to the dough.
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Store in an airtight container for up to 4–5 days, or freeze baked cookies without glaze.