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
Scale
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.
