Lemon Poundcake Cookies: A Zesty and Buttery Treat

Lemon Poundcake Cookies are a delightful twist on classic poundcake, combining the rich, buttery flavor of poundcake with the bright, zesty taste of lemon. These soft and tender cookies are perfect for tea time, dessert, or as a sweet snack. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect Lemon Poundcake Cookies.

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

For the Lemon Glaze (Optional):

1 cup powdered sugar
2-3 tbsp fresh lemon juice
1/2 tsp lemon zest

Preparation

Step 1: Preheat and Prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Make the Cookie Dough

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).

Step 3: Scoop and Bake

Use a cookie scoop or tablespoon to portion the dough into balls (about 1.5 inches in diameter). Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the Lemon Glaze (Optional)

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed.
Drizzle the glaze over the cooled cookies.

Step 5: Serve and Enjoy

Let the glaze set for 10-15 minutes before serving.
Store in an airtight container at room temperature.

Variations

Lemon Blueberry: Add 1/2 cup dried blueberries to the dough for a fruity twist.
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Vegan Option: Substitute the butter with vegan margarine, the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use plant-based milk if needed.
Citrus Mix: Add 1 tsp of orange zest for a mixed citrus flavor.

Cooking Notes

For a stronger lemon flavor, increase the amount of lemon zest to 2 tbsp.
If the dough is too sticky, refrigerate it for 15-20 minutes before scooping.
Use fresh lemon juice for the best flavor in both the cookies and the glaze.

Serving Suggestions

Serve with a cup of tea, coffee, or hot chocolate for a cozy treat.
Perfect for holiday cookie trays or as a homemade gift.
Pair with a glass of milk for a classic combination.

Tips

Store cookies in an airtight container at room temperature for up to 5 days.
To freeze, place unbaked cookie dough balls on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
For a festive touch, sprinkle the glaze with lemon zest or edible glitter.

Prep Time:

15 minutes

Baking Time:

10-12 minutes per batch

Total Time:

About 30 minutes (plus cooling time)

Nutritional Information (per cookie, makes 24 cookies):

Calories: 150
Protein: 2g
Sodium: 80mg
Fat: 7g
Carbohydrates: 20g
Fiber: 0g

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
What if I don’t have lemon zest?
You can omit the zest, but the lemon flavor will be less pronounced. Alternatively, use 1 tsp of lemon extract.
Can I skip the glaze?
Absolutely! The cookies are delicious on their own, but the glaze adds a nice touch of sweetness and citrus flavor.
Can I make these ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.

Conclusion

Lemon Poundcake Cookies are a zesty, buttery, and easy-to-make treat that’s perfect for any occasion. With their bright citrus flavor and soft texture, they’re sure to become a favorite. Enjoy making and sharing these delightful cookies!