Description
These Lemon Pound Cake Cookies are a delightful twist on the classic pound cake, transformed into soft, buttery cookies with a zesty lemon flavor. Perfectly baked to golden perfection and topped with a smooth lemon glaze, they offer a refreshing citrus sweetness in every bite.
Ingredients
Scale
Cookie Dough
- â…” cup granulated sugar
- â…” cup unsalted butter, softened
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Glaze
- ½ cup powdered sugar
- Milk, to taste
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: Add the softened butter and granulated sugar to a mixing bowl. Beat together until the mixture is smooth and creamy, ensuring the sugar is fully incorporated into the butter for a light texture.
- Combine Wet and Dry Ingredients: Add the all-purpose flour, baking powder, eggs, fresh lemon juice, and vanilla extract to the butter mixture. Beat on high speed until all ingredients are thoroughly combined, forming a soft dough.
- Shape Cookies: Divide the dough into 24 evenly sized balls. Place them on a prepared baking sheet and slightly flatten each ball with the palm of your hand to ensure even baking.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until they are cooked through and lightly browned on the bottom. Remove from the oven and allow to cool slightly.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, a splash of milk (adding gradually), and vanilla extract until the glaze is smooth and reaches your desired consistency.
- Glaze and Set: Drizzle the prepared glaze over the warm cookies. Allow them to sit for several minutes so the glaze can set before serving and enjoying.
Notes
- Use fresh lemon juice for the best citrus flavor.
- Do not overbake the cookies; remove them as soon as the bottoms start to brown to keep them soft.
- Adjust milk quantity in the glaze to achieve your preferred thickness.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For an extra lemony kick, add lemon zest to the cookie dough.
