If you love the zesty brightness of lemon combined with the tender, buttery crumb of a classic pound cake, then this Lemon Pound Cake Cookies Recipe is going to steal your heart. These delightful cookies capture that beloved pound cake flavor in a bite-sized treat, delivering a perfect balance of tangy lemon, sweet glaze, and soft, cakey texture. Whether you’re looking for an easy-to-make dessert for afternoon tea or a unique twist on traditional cookies, these charming lemon pound cake cookies will quickly become a family favorite.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the secret behind this recipe’s ease and flavor. Each element plays a crucial role—from the richness of the unsalted butter to the fresh pop of lemon juice, every component comes together harmoniously to create that iconic pound cake taste in cookie form.
- Granulated sugar: Adds sweetness and helps create a tender crumb in the cookies.
- Unsalted butter, softened: Provides rich flavor and moisture, making the cookies soft and buttery.
- All-purpose flour: The base that gives the cookies structure and holds everything together.
- Baking powder: A leavening agent that helps the cookies rise slightly without losing their dense pound cake texture.
- Large eggs: Bind the ingredients and contribute to the chewy softness.
- Fresh lemon juice: Infuses bright, authentic lemon flavor that’s the star of this recipe.
- Vanilla extract: Enhances all the flavors with its warm, sweet notes.
- Powdered sugar: For the glaze that adds a sweet, delicate finish.
- Milk: Adjusts the glaze consistency to just the right drizzle.
How to Make Lemon Pound Cake Cookies Recipe
Step 1: Cream Butter and Sugar
Start by adding the softened butter and granulated sugar to a mixing bowl. Beat them together until the mixture is smooth and creamy, ensuring the sugar fully melds into the butter. This step lays the foundation for the cookies’ tender texture and rich flavor.
Step 2: Combine Wet and Dry Ingredients
Next, add the all-purpose flour, baking powder, eggs, fresh lemon juice, and vanilla extract to the bowl. Beat everything on high speed until the mixture becomes a soft, smooth dough. This process mixes all the bright, buttery flavors evenly throughout your dough.
Step 3: Shape the Cookies
Divide the dough into 24 evenly sized balls and place them on a prepared baking sheet. Using the palm of your hand, gently flatten each ball just a bit to encourage even baking. This step helps the cookies keep a uniform shape and thickness as they bake.
Step 4: Bake to Perfection
Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes. Look for lightly browned bottoms and slightly firm edges, signaling they’re perfectly cooked but still soft inside. Remove them from the oven and allow them to cool slightly before glazing.
Step 5: Prepare and Glaze
To make the icing, combine powdered sugar, a splash of milk (add gradually to reach your desired consistency), and vanilla extract in a small bowl. Mix until smooth and creamy. Drizzle this glaze generously over the warm cookies. Let them sit for a few minutes so the glaze can set and add a lovely sweet finish.
How to Serve Lemon Pound Cake Cookies Recipe
Garnishes
For an extra touch of elegance and flavor, sprinkle some finely grated lemon zest over the glazed cookies just before serving. You can also dust a little powdered sugar on top for a snowy look that matches the soft texture inside.
Side Dishes
Pair these cookies with a cup of hot tea, like Earl Grey or chamomile, which complements their bright citrusy notes beautifully. A fresh berry salad or a dollop of whipped cream with raspberries can also elevate the experience during spring or summer.
Creative Ways to Present
If you’re serving these at a party or special occasion, arrange the Lemon Pound Cake Cookies Recipe on a tiered stand for a charming display. You can also sandwich two cookies together with lemon curd or cream cheese frosting for an indulgent treat that looks as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, store your cookies in an airtight container at room temperature for up to four days. This keeps them fresh and soft, preserving their moist pound cake-like texture beautifully.
Freezing
You can freeze the unglazed cookie dough balls by placing them on a baking sheet until firm, then transferring them to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time. Alternatively, freeze fully baked and cooled cookies in an airtight container; thaw at room temperature before glazing.
Reheating
If you prefer your cookies warm, reheat them gently in a microwave for about 10 seconds or in a low oven for a few minutes. This refreshes their soft texture and brings back that irresistible freshly-baked aroma.
FAQs
Can I use lemon zest instead of lemon juice in the Lemon Pound Cake Cookies Recipe?
You certainly can add lemon zest for an extra burst of citrus aroma, but lemon juice is essential for the moisture and tanginess that defines this recipe’s flavor.
Are these cookies gluten-free?
Not in their original form, since they use all-purpose flour. However, you can experiment with a gluten-free flour blend designed for baking to create a gluten-free version.
Can I substitute the butter with a dairy-free alternative?
Yes, you can use a vegan butter substitute or margarine, but keep in mind the flavor and texture might vary slightly from the traditional rich taste.
How long will the glaze stay fresh?
The glaze sets fairly quickly and remains fresh as long as the cookies are stored properly, usually lasting up to four days at room temperature.
Is it possible to make the dough ahead of time?
Absolutely! You can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours before shaping and baking the cookies. This can even enhance the flavors.
Final Thoughts
Making this Lemon Pound Cake Cookies Recipe is like bringing a little sunshine to your kitchen, with each bite bursting with lemony goodness and buttery softness. It’s easy enough for weeknight baking but special enough for celebrations. I genuinely encourage you to try these cookies—they’re a delightful way to share love and sweetness with anyone lucky enough to take a bite!
Print
Lemon Pound Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Pound Cake Cookies are a delightful twist on classic pound cake, offering a soft and moist texture infused with fresh lemon juice and a sweet vanilla glaze. Perfect for a light dessert or an afternoon treat, these cookies combine the richness of butter with the zesty brightness of lemon for a refreshing flavor experience.
Ingredients
Cookie Dough
- â…” cup granulated sugar
- â…” cup unsalted butter, softened
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Glaze
- ½ cup powdered sugar
- Milk, to taste (about 1-2 tablespoons)
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: Add the granulated sugar and softened unsalted butter to a mixing bowl. Beat together until the mixture is smooth and creamy, ensuring the sugar is fully incorporated into the butter for a light texture.
- Combine Wet and Dry Ingredients: To the butter-sugar mixture, add the all-purpose flour, baking powder, large eggs, fresh lemon juice, and vanilla extract. Beat on high speed until all ingredients are thoroughly combined and a soft dough forms.
- Shape Cookies: Divide the dough into 24 evenly sized balls and arrange them on a baking sheet lined with parchment paper or a non-stick surface. Flatten each ball slightly with the palm of your hand to ensure even baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until they are cooked through and lightly browned on the bottom. Remove from the oven and allow them to cool slightly on the baking sheet.
- Prepare Glaze: In a small bowl, combine the powdered sugar, vanilla extract, and gradually add milk until the glaze reaches a smooth, drizzleable consistency.
- Glaze and Set: Drizzle the prepared glaze over the warm cookies. Allow the glaze to set for several minutes before serving, giving the cookies a sweet and creamy finish.
Notes
- For extra lemon flavor, add a teaspoon of lemon zest to the dough.
- The glaze consistency can be adjusted by adding more or less milk—thicker glaze will set faster.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
- Allow cookies to cool slightly before glazing to prevent the glaze from melting off.
