Name: Lemon Poundcake Cookies: A Zesty Treat You’ll Adore
Prep time: 15 min
Cook time: PT-484746H1M58S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2–3 tablespoons fresh lemon juice (adjust for desired consistency); 1 teaspoon lemon zest (optional, for garnish)

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Hey there, friend! If you’re anything like me, you’re always on the hunt for a dessert that’s equal parts comforting and exciting. Well, let me introduce you to these Lemon Poundcake Cookies a little slice of sunshine in every bite. Imagine the rich, buttery goodness of pound cake, but in a soft, chewy cookie form, with a bright burst of lemon that’ll make your taste buds sing. Trust me, you’re going to love this one. It’s perfect for tea time, a sweet afternoon pick-me-up, or even as a delightful gift for someone special.

Why You’ll Love Lemon Poundcake Cookies

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a cozy night in, hosting a brunch with friends, or simply indulging in a little self-care, these cookies are versatile enough to fit the occasion. Here’s why they’re a favorite:

Versatile: Perfect for any time of day. Enjoy them with your morning coffee, as an afternoon snack, or as a dessert after dinner. They’re also great for gifting or sharing at parties.

Budget-Friendly: Uses simple, everyday ingredients you likely already have in your pantry. No fancy or hard-to-find items here—just pure, delicious simplicity.

Quick and Easy: Straightforward steps that even beginner bakers can nail. If you’ve ever been intimidated by baking, this recipe is your new best friend.

Customizable: Love a little extra zing? Add more lemon zest. Prefer a sweeter touch? Drizzle them with a simple glaze. These cookies are as adaptable as you are.

Crowd-Pleasing: A guaranteed hit with both kids and adults. The combination of buttery richness and citrusy freshness is a universal winner.

Lemon Poundcake Cookies: A Zesty Treat You’ll Adore

Ingredients

Here’s the magic of these cookies they’re made with just a few pantry staples, but the result is so much more than the sum of their parts. Let’s break it down:

Butter: The base of any good cookie. It adds richness and that melt-in-your-mouth texture we all crave.

Sugar: For just the right amount of sweetness to balance the tangy lemon.

Eggs: They bind everything together and give the cookies their soft, cake-like texture.

Flour: The foundation that holds all the deliciousness together.

Lemon Zest and Juice: The star of the show! Fresh lemon zest and juice bring that bright, zesty flavor that makes these cookies unforgettable.

Vanilla Extract: A touch of vanilla enhances the buttery flavor and adds depth.

Baking Powder: This gives the cookies their perfect rise and soft texture.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create these zesty, buttery delights:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking and the perfect texture.

Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. This step is key for achieving that soft, tender crumb.

Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet ingredients, mixing until just combined. Be careful not to overmix!

Scoop and Shape: Use a cookie scoop or tablespoon to portion out the dough onto a lined baking sheet. Leave some space between each cookie to allow for spreading.

Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft they’ll firm up as they cool.

Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cool, dig in and enjoy!

Nutrition Facts

Servings: 24 cookies
Calories per serving: 120

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

How to Serve Lemon Poundcake Cookies

These cookies are delightful on their own, but here are a few serving suggestions to take them to the next level:

With Tea or Coffee: Pair them with your favorite hot beverage for a cozy treat.

Drizzled with Glaze: Mix powdered sugar with a little lemon juice for a simple glaze to drizzle over the top.

As a Dessert Platter: Arrange them on a platter with other cookies or fresh fruit for a beautiful presentation.

Gift Them: Pack them in a cute box or tin for a thoughtful homemade gift.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Use Fresh Lemons: Freshly zested and juiced lemons make all the difference in flavor.

Don’t Overbake: Keep an eye on the cookies to ensure they stay soft and chewy.

Experiment with Add-Ins: Try adding poppy seeds or a sprinkle of powdered sugar for a fun twist.

Storage Tips: Store leftovers in an airtight container at room temperature for up to 5 days.

Freeze the Dough: Portion out the dough and freeze it for up to 3 months. Bake straight from the freezer for fresh cookies anytime.

FAQ Section

Can I use bottled lemon juice instead of fresh?
A1: Fresh lemon juice is best for the brightest flavor, but bottled lemon juice will work in a pinch.
Can I make these cookies gluten-free?
A2: Yes! Swap the all-purpose flour for a gluten-free blend.
Can I double the recipe?
A3: Absolutely! Double the ingredients and follow the same steps.
How do I store leftover cookies?
A4: Store them in an airtight container at room temperature for up to 5 days.
Can I freeze the baked cookies?
A5: Yes! Freeze them in a single layer, then transfer to a freezer-safe bag for up to 3 months.
Can I add a glaze?
A6: Definitely! Mix powdered sugar with lemon juice for a simple glaze.
What if I don’t have a cookie scoop?
A7: Use a tablespoon to portion out the dough.
Can I use lime instead of lemon?
A8: Yes, lime zest and juice will give a similar citrusy flavor.
Why are my cookies flat?
A9: This could be due to overmixing or butter that’s too soft. Make sure to cream the butter and sugar properly.
Can I make these cookies ahead of time?
A10: Yes! The dough can be made a day in advance and stored in the fridge.

Conclusion

There you have it Lemon Poundcake Cookies that are sure to brighten your day and impress everyone who tries them. Whether you’re a seasoned baker or just starting out, this recipe is a game-changer. So grab your apron, preheat that oven, and get ready to bake up a batch of pure happiness. Trust me, these cookies are worth every bite. Happy baking!

Lemon Poundcake Cookies: A Zesty Treat You’ll Adore

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Author: ikram
Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Total Time: 30 minutes (plus cooling time)
Yield: 24–30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Bright, zesty, and irresistibly soft, these Lemon Poundcake Cookies are a citrus lover’s dream! Topped with a tangy lemon glaze, they’re perfect for tea time, dessert, or gifting.

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone mats.
Step 2: Make the Cookie Dough
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the lemon juice, lemon zest, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 3: Shape and Bake
Scoop tablespoon-sized portions of dough and roll them into balls.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 4: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
Step 5: Glaze the Cookies
Once the cookies are completely cool, drizzle or spread the lemon glaze over each cookie.
Garnish with a sprinkle of lemon zest for an extra burst of flavor.