Lemon Poundcake Cookies
Lemon Poundcake Cookies bring together the best of both worlds: the rich texture of poundcake and the delightful lightness of cookies. These treats are perfect for any occasion, from afternoon tea to family gatherings. With a bright lemon flavor and a light dusting of powdered sugar, they are sure to brighten your day!
Why Make This Recipe
These cookies are not only easy to make but also delicious! The combination of butter, sugar, and fresh lemon gives them a refreshing taste that everyone will love. Plus, they are a great way to use up any extra lemons you have on hand. Whether you are a baking novice or a seasoned pro, this recipe will help you create something special.
How to Make Lemon Poundcake Cookies
Making Lemon Poundcake Cookies is simple and fun. Follow these steps to create delicious cookies that will impress your family and friends!
Ingredients
- 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
- Powdered sugar (for dusting)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet about 2 inches apart.
- Flatten each cookie gently with a spoon or fingers to form discs.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar before serving.
How to Serve Lemon Poundcake Cookies
Serve your Lemon Poundcake Cookies warm or at room temperature. They can be enjoyed on their own or with a cup of tea or coffee. These cookies are also great for gifting; just package them nicely in a box or jar.
How to Store Lemon Poundcake Cookies
Store your Lemon Poundcake Cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want them to last longer, you can freeze them for up to three months. Just make sure to wrap them well in plastic wrap and place them in a freezer bag.
Tips to Make Lemon Poundcake Cookies
- Make sure your butter is softened to room temperature for the best texture.
- For an extra burst of lemon flavor, use a bit more lemon zest.
- Don’t overmix the dough; mix until just combined for the best results.
Variations
If you want to add a twist to your cookies, consider mixing in some white chocolate chips or chopped nuts. You could also try using orange or lime zest instead of lemon for a different flavor.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe.
2. Can I add icing instead of powdered sugar?
Absolutely! A light lemon glaze would enhance the lemon flavor even more.
3. How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend in place of the regular flour.
Enjoy baking and indulging in these delightful Lemon Poundcake Cookies!
