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
Scale
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.
