Lemon Poundcake Cookies
Delicious soft and buttery cookies infused with a refreshing lemon flavor, perfect for tea or a treat.
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.
Notes
Serve with tea or coffee. For extra lemon flavor, drizzle a lemon glaze made with powdered sugar and lemon juice on top.