Lemon Poundcake Cookies
Delightful cookies that blend the classic flavors of lemon poundcake in a soft, buttery treat, perfect for snacking or dessert.
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.
Notes
Serve cookies slightly warm or at room temperature. They pair excellently with tea or coffee. Optionally, add a glaze made from powdered sugar and lemon juice for additional sweetness. To store, place in an airtight container, fresh for up to a week at room temperature, or freeze for up to three months.