Name: Lemon Pound Cake Cookies – Soft, Buttery, and Zesty!
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (2 sticks) butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 ½ teaspoons vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; ½ teaspoon lemon zest

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These Lemon Pound Cake Cookies combine the rich, buttery texture of pound cake with the bright, refreshing flavor of lemon. Soft, tender, and full of citrusy goodness, these cookies are perfect for tea time, dessert, or a light afternoon treat. With a delicate crumb and just the right amount of sweetness, they’ll quickly become a household favorite!

Why You’ll Love This Recipe

Soft and Buttery Texture – Inspired by classic pound cake, these cookies are rich and tender.
Bright Lemon Flavor – Fresh lemon juice and zest give them a vibrant citrus taste.
Easy to Make – Simple ingredients and minimal prep make this recipe beginner-friendly.
Perfect for Any Occasion – Great for spring and summer gatherings or as a refreshing dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 ½ teaspoons vanilla extract

Directions

Prepare the Cookie Dough:

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy.
Add Wet Ingredients: Mix in the eggs, one at a time, then add the lemon zest, lemon juice, and vanilla extract. Stir until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Bake the Cookies:

Shape the Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes or until the edges are lightly golden.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Optional Lemon Glaze:

Make the Glaze: Mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice until smooth.
Drizzle: Once the cookies are completely cool, drizzle the glaze over them for extra lemony sweetness.

Servings and Timing

Yield: 18-24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes

Variations

Lemon Poppy Seed Cookies: Add 1 tablespoon of poppy seeds for a fun texture.
Lemon Blueberry Cookies: Fold in ½ cup of fresh or dried blueberries for a fruity twist.
Extra Buttery Version: Replace half the granulated sugar with powdered sugar for a melt-in-your-mouth texture.
Vanilla Glaze: Swap lemon juice in the glaze with vanilla extract for a smoother sweetness.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unglazed cookies in a sealed bag for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm in the microwave for 10 seconds to refresh the texture.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor, but bottled can be used if needed.

Why are my cookies flat?

Ensure your butter is softened but not melted, and avoid overmixing the dough.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will create a slightly lighter texture.

Do I need to chill the dough?

Chilling is optional, but if your dough is too soft, refrigerate for 15 minutes before baking.

Can I add more lemon flavor?

Yes! Increase the lemon zest or add ½ teaspoon of lemon extract.

What’s the best way to zest a lemon?

Use a fine grater or microplane to zest only the outer yellow layer, avoiding the bitter white pith.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend for similar results.

How do I make them dairy-free?

Use plant-based butter and substitute eggs with flax eggs for a dairy-free version.

Can I substitute vanilla extract with almond extract?

Yes, almond extract adds a slightly nutty undertone that pairs well with lemon.

Can I double the recipe?

Absolutely! Just bake in batches to avoid overcrowding the baking sheet.

Conclusion

These Lemon Pound Cake Cookies are the perfect balance of buttery richness and refreshing citrus flavor. Soft, tender, and easy to make, they’re a delightful treat for any occasion. Whether you enjoy them plain or with a lemon glaze, these cookies will brighten up your day!