Lemon Poundcake Cookies: Easy, Zesty, and Buttery Recipe
Soft, buttery cookies bursting with bright lemon flavor, these Lemon Poundcake Cookies taste just like your favorite pound cake but in a perfectly portioned cookie form. Finished with a tangy lemon glaze, they are a delightful treat for any lemon lover.
Ingredients
- Cookies
- 1 cup granulated sugar
- Zest of 1 lemon
- ⅔ cup unsalted butter softened
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Glaze
- 1 ¼ cups powdered sugar sifted
- 1 tablespoon fresh lemon juice
- 2 tablespoons milk optional for consistency
- Sparkling sugar for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine granulated sugar and lemon zest; rub together until moist and fragrant.
- Beat in butter until light and fluffy (about 3 minutes).
- Add eggs, lemon juice, and vanilla; mix until combined.
- In another bowl, whisk together flour and baking powder.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Scoop dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
- Bake 10-12 minutes or until edges turn lightly golden. Let cookies rest on the sheet 5 minutes. Transfer to wire rack to cool completely.
- To make glaze, whisk powdered sugar with lemon juice and milk until smooth. Drizzle over cooled cookies.
- Optional: sprinkle sparkling sugar on top for extra sparkle.
Notes
- Using fresh lemon zest and juice ensures bright, natural lemon flavor.
- Do not overmix dough to keep cookies tender.
- Store cookies in an airtight container for up to 4 days.
- Glaze adds a sweet tangy finish but can be omitted for a simpler cookie.
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