Description
Delight in the zesty flavor of these Lemon Poundcake Cookies, perfectly soft and drizzled with a refreshing lemon glaze.
Ingredients
Scale
1 cup granulated sugar
2 large eggs
1 cup unsalted butter softened
1 tsp vanilla extract
1 tbsp lemon zest (about 1 lemon)
2 tbsp fresh lemon juice
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup powdered sugar
1–2 tbsp fresh lemon juice
Extra lemon zest for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- While the cookies cool, prepare the glaze by mixing the powdered sugar and 1–2 tbsp of lemon juice until smooth.
- Drizzle the glaze over the cooled cookies and garnish with extra lemon zest if desired.
Notes
For a more intense lemon flavor, increase the lemon zest and juice to your liking.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g
Keywords: Lemon Poundcake Cookies,Lemon Cookies,Dessert Recipes,American Cookies