Lemon Poundcake Cookies
Lemon Poundcake Cookies are the perfect treat for those who love a burst of citrus flavor. These cookies are soft, buttery, and have a delightful lemon twist that brightens your day. Whether you’re baking for a gathering, a special occasion, or just for yourself, these cookies will surely satisfy your sweet tooth!
Why Make This Recipe
Making Lemon Poundcake Cookies is a great way to enjoy the refreshing taste of lemon in a sweet and comforting form. They’re easy to prepare and only take a short time to bake. Plus, their delightful aroma will fill your kitchen, making them hard to resist! Enjoy them with tea or coffee, share them with friends, or keep them all to yourself—either way, they’re bound to impress.
How to Make Lemon Poundcake Cookies
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). 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. Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not too sticky.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingers to form round discs.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, dust them with powdered sugar for a lovely finishing touch. Serve these delightful cookies with a refreshing cup of tea or enjoy them as a light treat on their own. For an extra burst of lemon flavor, you can mix a little lemon glaze with powdered sugar and a touch of lemon juice to drizzle on top.
How to Serve Lemon Poundcake Cookies
Lemon Poundcake Cookies are best enjoyed fresh and slightly warm. You can serve them on their own for a simple snack or pair them with a hot cup of tea or coffee for a delightful afternoon treat. They also make a lovely addition to any dessert platter!
How to Store Lemon Poundcake Cookies
To store Lemon Poundcake Cookies, keep them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them in a freezer-safe container. Just remember to let them cool completely before freezing. When you’re ready to enjoy them, simply thaw at room temperature.
Tips to Make Lemon Poundcake Cookies
- Make sure the butter is softened to room temperature for easy mixing.
- Don’t skip the lemon zest; it adds a fresh and vibrant flavor to the cookies.
- Be careful not to over-bake the cookies; they should be soft and slightly under-baked in the center for the best texture.
Variation (if any)
For a fun twist, you can add a handful of white chocolate chips or chopped nuts to the cookie dough for added flavor and texture. You can also experiment with different types of citrus zest like lime or orange for a unique taste!
FAQs
Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can use salted butter, but be mindful of the salt in the recipe and adjust accordingly.
Q: How can I make these cookies more lemony?
A: You can increase the amount of lemon zest and lemon juice in the recipe for a stronger lemon flavor.
Q: Can I refrigerate the dough before baking?
A: Yes, chilling the dough for about 30 minutes can help the cookies maintain their shape while baking. Just let them sit at room temperature for a few minutes before scooping them onto the baking sheet.
Enjoy baking and indulging in these delicious Lemon Poundcake Cookies!
Lemon Poundcake Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
- 1 cup granulated sugar
- 2 large eggs Add one at a time.
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest About 1 lemon.
- 2 tablespoons fresh lemon juice
- 2.5 cups all-purpose flour Whisk with dry ingredients.
- 1 teaspoon baking powder
- 1/4 teaspoon salt If using salted butter, adjust salt.
- to taste powdered sugar For dusting.
Instructions
Preparation
- 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. Stir in the vanilla extract, lemon zest, and lemon juice.
Mixing Dough
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a soft dough.
Baking
- Scoop tablespoon-sized portions of the dough and roll them into balls, placing them on the prepared baking sheet about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingers to form disks.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
