Baked Lemon Pound Cake Cookies
Baked Lemon Pound Cake Cookies combine the rich, buttery goodness of traditional pound cake with the fun and convenience of cookies. They are sweet, tangy, and bursting with fresh lemon flavor, making them a perfect treat for any occasion. Whether you enjoy them with a cup of tea or share them with friends, these cookies will surely delight your taste buds!
Why Make This Recipe
This recipe is simple and quick, ideal for both beginners and experienced bakers. The vibrant citrus flavor makes these cookies refreshing and uplifting. Plus, they are a great way to impress guests at gatherings or to treat yourself to something special. With a soft center and a sweet glaze on top, they are sure to become a favorite in your recipe collection!
How to Make Baked Lemon Pound Cake Cookies
Making these cookies is straightforward and enjoyable. Follow the steps below for a delicious outcome.
Ingredients
- 2 1⁄4 cups all-purpose flour
- 1 tsp baking powder
- 1⁄4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 2 lemons
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1-2 drops yellow food coloring (optional)
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp fresh lemon juice (for glaze)
- Zest of 1 lemon (optional, for garnish)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mix aside.
- In a large bowl, beat the softened butter, sugar, and lemon zest together until light and fluffy (about 2-3 minutes).
- Add the egg, vanilla extract, and lemon juice into the mixture, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. If you want a colorful dough, mix in 1-2 drops of yellow food coloring.
- Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers remain soft. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Adjust the thickness by adding more lemon juice if needed. Drizzle the glaze over the cooled cookies and optionally sprinkle with extra lemon zest for garnish.
How to Serve Baked Lemon Pound Cake Cookies
Serve these cookies on a plate, either plain or topped with the lemon glaze. They pair wonderfully with tea or lemonade. For a special touch, add some fresh berries or a scoop of vanilla ice cream on the side!
How to Store Baked Lemon Pound Cake Cookies
Store these cookies in an airtight container at room temperature to keep them fresh. They can last up to a week, but they are so delicious that they might not last that long! For longer storage, you can freeze them for up to three months.
Tips to Make Baked Lemon Pound Cake Cookies
- Make sure your butter is softened to room temperature. This helps create a light and fluffy texture.
- Don’t over-mix the dough once you add the dry ingredients to prevent tough cookies.
- Experiment with the amount of lemon juice and zest based on your taste preference.
Variation
You can add poppy seeds to the dough for a fun crunch or substitute orange zest for a different citrus flavor.
FAQs
Q: Can I use lemon extract instead of real lemon juice?
A: Yes, you can use lemon extract! Use about half a teaspoon of extract for a similar flavor.
Q: What should I do if my dough is too sticky?
A: If your dough is sticky, add a little more flour, one tablespoon at a time, until the dough is manageable.
Q: Can I make these cookies without food coloring?
A: Absolutely! The food coloring is optional and does not affect the taste of the cookies.
Now you are ready to try making these delightful Baked Lemon Pound Cake Cookies. Enjoy baking and indulging in these delicious treats!
