If you’re searching for a delightful treat that combines the tender crumb of classic pound cake with the fun, handheld charm of a cookie, look no further than this Lemon Pound Cake Cookies Recipe. These cookies boast that perfect balance of buttery richness and zesty lemon brightness, making each bite a little celebration. Whether you’re packing snacks for a picnic or simply craving a sweet citrus twist, this recipe brings freshness and comfort together in a way that’s simply irresistible.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but cover all the bases to deliver the moist, flavorful, and tender cookies you’ll love. Each element plays a pivotal role—flour and baking powder ensure the right structure and lift, while lemon juice and vanilla extract bring brightness and warmth.
- Granulated sugar (â…” cup): Sweetens the dough perfectly without overpowering the lemon flavor.
- Unsalted butter, softened (â…” cup): Adds richness and creates a tender texture that’s key to these cookies.
- All-purpose flour (2 cups): The base that holds everything together with just the right chew.
- Baking powder (2 teaspoons): Gives the cookies a gentle rise for a soft, fluffy bite.
- Eggs (2 large): Provides structure and moisture, binding the ingredients beautifully.
- Fresh lemon juice (2 tablespoons): Infuses that fresh, zesty punch that defines this Lemon Pound Cake Cookies Recipe.
- Vanilla extract (1 teaspoon): Enhances the overall aroma and depth of flavor.
- Powdered sugar (½ cup): Used for the sweet, silky glaze that crowns these cookies.
- Milk (to taste): Thins the glaze to a perfect consistency for drizzling.
How to Make Lemon Pound Cake Cookies Recipe
Step 1: Cream Butter and Sugar
Begin by combining the softened butter and granulated sugar in a mixing bowl. Beat them together until the mixture is smooth and creamy. This step is crucial because it ensures the sugar is fully dissolved into the butter, which creates a luscious texture and helps the cookies spread evenly as they bake.
Step 2: Combine Wet and Dry Ingredients
Next, add the all-purpose flour, baking powder, eggs, fresh lemon juice, and vanilla extract to your creamed butter and sugar. Using a high mixer speed, blend everything until the dough forms a soft, homogenous mixture. Don’t worry if it looks a little sticky—that’s exactly where you want to be for tender cookies.
Step 3: Shape Cookies
Divide the dough into 24 even balls—this helps each cookie bake uniformly. Place them on a baking sheet, then gently flatten each with your palm to help them spread just right. This shaping step ensures the cookies have that lovely buttery pound cake form and texture.
Step 4: Bake Cookies
Pop your cookie sheet into a preheated oven at 350°F (175°C) and bake for about 10 to 12 minutes, until the cookies are cooked through and have a beautiful golden brown on the bottom. You’ll know they’re ready when they smell heavenly and have firmed up just enough.
Step 5: Prepare and Add the Glaze
While the cookies cool slightly, mix together your powdered sugar with a splash of milk and vanilla extract until you achieve a smooth, pourable glaze. Drizzle this over the warm cookies for a glossy finish that adds sweetness and a slight tang, perfectly complementing the lemon flavor.
How to Serve Lemon Pound Cake Cookies Recipe
Garnishes
For an extra-special touch, sprinkle these cookies with a bit of finely grated lemon zest or a few edible flower petals. It adds a pop of color and brightens the lemon flavor beautifully.
Side Dishes
Serve these cookies alongside a cup of hot tea or a chilled glass of lemonade to echo their citrus charm. They also pair wonderfully with fresh berries or a dollop of whipped cream if you want to make your snack feel like dessert.
Creative Ways to Present
Try stacking the cookies with a thin layer of lemon curd or cream cheese frosting in between for delightful mini sandwiches. They also make beautiful party favors when wrapped in colorful parchment paper tied with a ribbon, spreading joy bite by bite.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Pound Cake Cookies Recipe fresh by storing them in an airtight container at room temperature. They stay soft and flavorful for up to 3 days, making them an easy grab-and-go treat.
Freezing
If you want to plan ahead, freeze the baked cookies by placing them on a baking sheet to freeze individually first, then transfer to a freezer bag or container. They’ll keep well for up to 2 months, so you can enjoy lemon-y goodness anytime.
Reheating
To bring back that freshly-baked feel, reheat frozen cookies in a warm oven at 300°F (150°C) for about 5 minutes. The glaze might soften slightly, making each bite melt in your mouth all over again.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Absolutely! While fresh lemon juice delivers the brightest flavor, lemon extract can be a convenient alternative. Use about 1 teaspoon in place of the fresh juice to maintain that citrus punch.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, which contains gluten. For a gluten-free option, try substituting with a gluten-free flour blend, but keep in mind it might slightly change the texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Just allow it to come to room temperature before shaping and baking to ensure even cooking.
What if I don’t have powdered sugar for the glaze?
You can make your own by blending granulated sugar until it’s fine and powdery, or simply dust the cookies with a little extra granulated sugar or lemon zest for a fresh finish.
How can I make these cookies more lemony?
Try adding extra lemon zest to the dough or increasing the lemon juice slightly. Just be careful not to add too much liquid, so the dough stays the right consistency for shaping.
Final Thoughts
There’s something truly special about a cookie that reminds you of your favorite cake, and this Lemon Pound Cake Cookies Recipe nails it with charm and flavor. The soft crumb, rich buttery base, and bright lemon notes come together to create a treat that feels like sunshine in every bite. I hope you enjoy baking and sharing these as much as I do—it’s a recipe that’s sure to become a stand-out favorite in your collection.
Print
Lemon Pound Cake Cookies Recipe
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 24 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Pound Cake Cookies are a delightful twist on the traditional pound cake, transformed into soft, flavorful cookies with a zesty lemon glaze. Perfectly balanced with fresh lemon juice and vanilla, they’re easy to prepare and ideal for sharing at any gathering.
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
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: Add the granulated sugar and softened unsalted butter to a mixing bowl. Beat them together until the mixture is smooth and creamy, ensuring the sugar is fully incorporated into the butter for a light base.
- Combine Wet and Dry Ingredients: Mix in the all-purpose flour, baking powder, eggs, fresh lemon juice, and vanilla extract. Beat the mixture on high speed until all ingredients are fully combined and a soft dough forms.
- Shape Cookies: Divide the dough into 24 evenly sized balls. Place them on a baking sheet lined with parchment paper or lightly greased. Flatten each dough ball slightly with the palm of your hand to ensure even baking and shape.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until they are cooked through and the bottoms are lightly browned. Remove from the oven and allow to cool slightly on the baking sheet.
- Prepare Glaze: In a small bowl, mix the powdered sugar with a splash of milk added gradually until reaching your desired glaze consistency. Stir in the vanilla extract until the glaze is smooth and pourable.
- Glaze and Set: Drizzle the prepared glaze generously over the warm cookies. Let the cookies sit for several minutes so the glaze can set properly before serving.
Notes
- Use fresh lemon juice for the best bright citrus flavor.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- You can adjust the glaze thickness by adding more or less milk.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a stronger lemon flavor, add a teaspoon of lemon zest to the dough.
