These Lemon Pound Cake Cookies are a delightful twist on classic pound cake, transformed into soft, buttery cookies bursting with zesty lemon flavor. Perfectly sweet, tangy, and melt-in-your-mouth delicious, these cookies are a must-try for any lemon lover. They’re easy to make and perfect for dessert, tea time, or gifting!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice (from about 1–2 lemons)
- 1½ teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: Powdered sugar (for dusting)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
Step 3: Add Wet Ingredients
- Beat in the eggs, one at a time, until fully incorporated.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract. The mixture will be fragrant and zesty!
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—stop as soon as the dough comes together.
Step 5: Scoop and Shape
- Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingers, as they won’t spread much during baking.
Step 6: Bake
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to keep the cookies soft and tender.
Step 7: Cool and Dust
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Dust the cooled cookies with powdered sugar for a touch of sweetness and elegance, if desired.
Tips for Success
- Lemon Zest: Use a fine grater or microplane to zest the lemons, avoiding the bitter white pith underneath. Fresh zest is key to achieving that bright, zesty flavor.
- Lemon Juice: Always use freshly squeezed lemon juice for the best taste. Bottled lemon juice may alter the flavor.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them soft.
- Freezing: These cookies freeze well. Place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
These Lemon Pound Cake Cookies are like biting into a slice of sunshine—soft, buttery, and bursting with fresh lemon flavor. The combination of zesty lemon zest and juice with rich, buttery dough creates a cookie that’s both comforting and refreshing. Whether you’re serving them at a spring brunch, holiday gathering, or simply enjoying them with a cup of tea, these cookies are sure to bring a smile to your face. Dive into this zesty, melt-in-your-mouth treat and savor every bite!
