If you’ve been searching for the perfect sweet treat that bursts with citrusy brightness and tender crumb, then the Lemon Poundcake Cookies Recipe is about to become your new favorite go-to. These cookies capture the luscious flavor of classic lemon poundcake in a delightful, handheld form that’s wonderfully soft yet slightly crisp around the edges. Each bite offers a zesty punch from fresh lemon zest and juice paired with a buttery richness that’s simply irresistible. Whether you’re baking for a casual afternoon snack or a special gathering, these Lemon Poundcake Cookies bring joy and sunshine to any occasion.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each plays a crucial role in creating the perfect balance of flavor and texture in your Lemon Poundcake Cookies Recipe. From the creamy butter to the fresh lemon, every component works in harmony to deliver that irresistible lemony delight.
- 1 cup unsalted butter, softened: This provides the rich, buttery base essential for tender cookies.
- 1 cup granulated sugar: Balances the tartness of the lemon while helping to create a slight crispness.
- 2 large eggs: Bind the dough and add moisture for softness.
- 2 teaspoons vanilla extract: Enhances flavor depth and complements the lemon notes.
- 2 tablespoons lemon zest (about 1 lemon): Delivers vibrant, aromatic lemon flavor in every bite.
- 2 tablespoons fresh lemon juice: Adds fresh acidity for that classic tangy punch.
- 2 1/2 cups all-purpose flour: The foundation that gives structure to these cookies.
- 1 teaspoon baking powder: Provides a gentle rise for a light, tender crumb.
- 1/4 teaspoon salt: Rounds out the sweetness and enhances all the flavors.
- Powdered sugar (for dusting): Adds a delicate, sweet finish and a pretty presentation.
How to Make Lemon Poundcake Cookies Recipe
Step 1: Preheat and Prepare Your Baking Surface
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and ensure even baking. Setting up your station properly before mixing helps everything flow smoothly.
Step 2: Cream Butter and Sugar
Beat the softened butter and granulated sugar together until they become light and fluffy—this step is key to creating a tender texture with a slight crunch on the outside. Don’t rush it; this process incorporates air, making your Lemon Poundcake Cookies delectably soft.
Step 3: Incorporate Eggs, Vanilla, and Lemon
Add the eggs one at a time into the creamed mixture, beating well after each addition to ensure a smooth batter. Then stir in the vanilla extract, freshly grated lemon zest, and fresh lemon juice. This is where your cookies get their signature bright and tangy personality.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt for an even distribution before adding to the wet mixture. This step helps maintain the perfect balance of rise and density for your cookies.
Step 5: Mix the Dough
Gradually fold the dry ingredients into the wet mixture, mixing just until everything is incorporated. The dough should be soft but avoid overmixing to keep the cookies tender and not tough.
Step 6: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll them into balls. Place each ball on your lined baking sheet spaced about two inches apart. Then gently flatten them with the back of a spoon or your fingers into discs—this helps them bake evenly and develop their classic shape.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes until the edges are lightly golden and the centers set. Keep a close eye during the last few minutes to avoid overbaking and drying out the cookies.
Step 8: Cool and Dust
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Once cooled, sprinkle with powdered sugar, adding a lovely delicate sweetness and charming appearance to the final cookies.
How to Serve Lemon Poundcake Cookies Recipe
Garnishes
For an extra touch of elegance, consider garnishing with a thin slice of candied lemon or a sprinkle of finely chopped fresh mint. Both add a pop of color and a hint of freshness that complements the lemon flavor beautifully.
Side Dishes
Pair these cookies with a light cup of tea such as Earl Grey or a tangy lemon-infused iced tea. The gentle bitterness of the tea contrasts wonderfully with the sweet and citrusy cookie, making for a balanced and relaxing snack experience.
Creative Ways to Present
Turn your Lemon Poundcake Cookies Recipe into a delightful gift by stacking them in a clear jar tied with a bright yellow ribbon. Alternatively, serve them alongside a dollop of whipped cream and fresh berries for a charming dessert platter at your next brunch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store the cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed preserves their soft texture and fresh lemon aroma perfectly.
Freezing
To freeze, place the cooled cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months and can be thawed at room temperature when you’re ready for a bright, fresh treat.
Reheating
If you want to enjoy them warm, heat the cookies in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This revives their soft texture and brings back that just-baked aroma that’s so comforting.
FAQs
Can I use lemon extract instead of fresh lemon?
Yes, lemon extract can be used if fresh lemons aren’t available, but fresh zest and juice provide a brighter, more vibrant flavor that’s hard to beat in this Lemon Poundcake Cookies Recipe.
What if I don’t have baking powder?
If you’re out of baking powder, you can substitute with 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. This will help your cookies rise just as nicely.
Can these cookies be made vegan?
To make a vegan version, replace the butter with a plant-based alternative and substitute eggs for flax eggs or another egg replacer, though the texture might be slightly different.
Why are my cookies spreading too much?
If your cookies spread too much, try chilling the dough for 30 minutes before baking or using slightly less butter. Also, ensure your oven temperature is accurate.
Can I add other flavors to the Lemon Poundcake Cookies Recipe?
Absolutely! Adding a handful of poppy seeds or a bit of grated ginger can complement the lemon beautifully, giving your cookies an exciting twist.
Final Thoughts
There’s something truly special about the way the Lemon Poundcake Cookies Recipe wraps up all those zesty citrus flavors with buttery, tender bites. It’s a recipe you’ll find yourself returning to again and again, whether for a quick afternoon pick-me-up or a sweet surprise for friends and family. So go ahead, bake a batch, and let these delightful cookies brighten your day with every delicious morsel.
Print
Lemon Poundcake Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Poundcake Cookies are a delightful twist on traditional pound cake, featuring a tender, buttery texture with bright lemon zest and juice for a fresh, tangy flavor. Perfectly soft with a light golden edge, these cookies are easy to make and dusted with powdered sugar for a sweet finish.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Finishing
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Beat the softened butter and granulated sugar together in a large bowl until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition to fully combine. Then stir in vanilla extract, fresh lemon zest, and lemon juice to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together. The dough should be soft but not sticky, which is ideal for shaping.
- Shape Cookies: Using a tablespoon scoop, portion out the dough and roll each into a ball. Arrange them on the prepared baking sheet spaced about 2 inches apart to allow spreading.
- Flatten Dough Balls: Gently press each dough ball down with the back of a spoon or your fingers to form discs, promoting even baking and that classic cookie shape.
- Bake: Bake cookies in the preheated oven for 10-12 minutes, or until the edges turn a light golden color indicating doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, which helps them firm up without becoming soggy.
- Finish with Powdered Sugar: Once fully cooled, lightly dust the cookies with powdered sugar for a pretty, sweet finishing touch.
Notes
- Use room temperature butter for easier creaming and better texture.
- Be careful not to overmix the dough after adding flour to avoid tough cookies.
- If lemon zest is not available, use lemon extract but reduce lemon juice to maintain moisture balance.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional: add a small sprinkle of coarse sugar on top before baking for extra crunch.
