Lemon Poundcake Cookies
Lemon Poundcake Cookies
Lemon Poundcake Cookies are a delightful treat that perfectly blend the flavors of a classic lemon poundcake and the ease of cookies. With their soft, buttery texture and zesty lemon flavor, these cookies are ideal for a sweet snack or dessert. Whether you are serving them at a gathering or enjoying them with a cup of tea, these cookies are sure to impress.
Why Make This Recipe
You should make Lemon Poundcake Cookies because they offer a refreshing twist on traditional cookies. They are easy to prepare, requiring just a few simple ingredients. The bright lemon flavor makes them perfect for any occasion, whether it’s a sunny afternoon or a festive gathering. Plus, they are a hit with both kids and adults!
How to Make Lemon Poundcake Cookies
Making Lemon Poundcake Cookies is straightforward and fun. Follow these easy steps to create a batch of delicious cookies that everyone will love.
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 cups all-purpose flour
Directions:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is 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 until well combined.
- Gradually add the flour to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack.
How to Serve Lemon Poundcake Cookies
Serve Lemon Poundcake Cookies slightly warm or at room temperature. They make an excellent afternoon snack paired with tea or coffee. You can also add a glaze made from powdered sugar and lemon juice for an extra touch of sweetness.
How to Store Lemon Poundcake Cookies
To store Lemon Poundcake Cookies, place them in an airtight container. They can stay fresh for up to a week at room temperature. For longer storage, you can freeze them for up to three months. Just make sure to let them cool completely before placing them in a freezer-safe bag or container.
Tips to Make Lemon Poundcake Cookies
- Make sure your butter is soft for easy mixing.
- Don’t overmix the dough once you add the flour; it helps keep the cookies tender.
- For extra flavor, consider adding a pinch of salt to the mixture.
- You can also experiment with adding nuts or dried fruits for added texture.
Variation
If you want to mix things up, try adding poppy seeds to the cookie dough for a lemon-poppy seed flavor. You can also substitute the lemon juice and zest with orange for a different citrus twist.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine instead of unsalted butter, but the flavor and texture may vary slightly.
2. Can I use bottled lemon juice?
While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice if that’s what you have available.
3. How can I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and the centers look set. They will continue to firm up as they cool on the baking sheet.
Enjoy your baking experience and the freshness of these lovely Lemon Poundcake Cookies!
Lemon Poundcake Cookies
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Make sure your butter is soft for easy mixing.
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice For best flavor, fresh juice is preferred, but bottled can be used.
- 2 cups all-purpose flour Don’t overmix the dough once you add the flour.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is 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 until well combined.
- Gradually add the flour to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack.
