Lemon Pound Cake Cookies combine the soft, buttery richness of pound cake with a refreshing lemony twist. These delightful cookies are tender, zesty, and oh-so-easy to make, making them the perfect treat for any occasion. Whether you’re enjoying them as a cozy afternoon snack or sharing them at a party, these cookies will brighten your day with their tangy, citrusy flavor.
These cookies are light, buttery, and packed with the vibrant flavor of lemon. The hint of tang from the lemon extract perfectly balances the sweetness, creating a treat that’s both refreshing and comforting. With just a few simple steps and pantry ingredients, you can whip up a batch in no time!
Why You’ll Love Lemon Pound Cake Cookies
- Quick and Easy: Ready in just 25 minutes, perfect for busy days.
- Bright and Zesty: The lemon flavor adds a refreshing twist.
- Crowd-Pleaser: Soft, buttery, and loved by all ages.
Ingredients Notes for Lemon Pound Cake Cookies
- ¾ cup white sugar: Sweetens the cookies and enhances their tender texture.
- ⅔ cup salted sweet cream butter, softened: Adds richness and creates a soft, creamy base.
- 2 cups all-purpose flour: Provides structure to the cookies.
- 2 teaspoons baking powder: Ensures the cookies are light and fluffy.
- 2 eggs: Helps bind the ingredients and adds moisture.
- 2 teaspoons lemon extract: Infuses the cookies with bright, tangy lemon flavor.
Kitchen Tools Needed for Lemon Pound Cake Cookies
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
How to Make Lemon Pound Cake Cookies
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugar
In a mixing bowl, combine the softened butter and sugar. Beat with an electric mixer until the mixture is light and fluffy.
Step 3: Prepare the Dry Ingredients
In another bowl, whisk together the all-purpose flour and baking powder to ensure even distribution.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter and sugar mixture, mixing as you go. Once incorporated, add the eggs one at a time, mixing well after each addition. Stir in the lemon extract until fully combined.
Step 5: Portion the Dough
Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake
Bake in the preheated oven for 10–12 minutes, or until the cookies are lightly golden and spring back when touched.
Step 7: Cool and Enjoy
Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature and enjoy your tangy, buttery Lemon Pound Cake Cookies!
How to Store Lemon Pound Cake Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 3 months.
Lemon Pound Cake Cookie Variations
- Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
- Add a Glaze: Drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cookies for extra flavor.
- Lemon Zest: Add a teaspoon of freshly grated lemon zest to the dough for an even more intense lemon flavor.
- Berry Addition: Fold in dried cranberries or blueberries for a fruity twist.
What to Serve with Lemon Pound Cake Cookies
- Tea or Coffee: A perfect pairing for a cozy snack.
- Lemonade: Double down on the lemony goodness for a refreshing treat.
- Ice Cream: Serve alongside a scoop of vanilla or lemon ice cream for an indulgent dessert.
Top Tips for Perfect Lemon Pound Cake Cookies
- Soften Butter Properly: Make sure your butter is softened to room temperature for a smooth dough.
- Don’t Overmix: Mix the dough until just combined to avoid dense cookies.
- Check Doneness: Bake until the cookies are lightly golden and spring back when touched for the perfect texture.
- Use Fresh Ingredients: Fresh lemon extract and high-quality butter make a big difference in flavor.
- Chill for Consistency: For thicker cookies, chill the dough for 15 minutes before baking.
Helpful Notes
- Sift the flour and baking powder to ensure there are no lumps in the dough.
- Let the cookies cool completely before glazing if you choose to add a glaze.
- For smaller cookies, use a teaspoon to portion the dough and adjust the baking time.
Tips from Well-Known Chefs
- Ina Garten: “A little fresh lemon zest added to the batter can really brighten the flavor.”
- Martha Stewart: “Chill the dough if you want uniform, round cookies.”
- Mary Berry: “Always cream the butter and sugar thoroughly to achieve a light, fluffy cookie texture.”
Frequently Asked Questions (FAQ)
1. Can I use fresh lemon juice instead of lemon extract?
Yes, but the flavor may be less concentrated. You can also use a combination of lemon juice and zest.
2. Can I freeze the cookie dough?
Yes, portion the dough onto a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 minutes to the baking time.
3. How do I make a lemon glaze?
Combine 1 cup of powdered sugar with 2–3 tablespoons of lemon juice and mix until smooth. Drizzle over cooled cookies.
4. Can I use unsalted butter instead of salted?
Yes, simply add a pinch of salt to the dry ingredients to balance the flavor.
5. What’s the best way to ensure soft cookies?
Don’t overbake! Remove the cookies from the oven as soon as they’re lightly golden and spring back when touched.
Lemon Pound Cake Cookies are an easy, flavorful treat that combines the buttery richness of pound cake with the bright, tangy zing of lemon. Perfect for any occasion, they’re sure to become a favorite in your home!
Lemon Pound Cake Cookies
Ingredients
- – ¾ cup white sugar
- – ⅔ cup salted sweet cream butter softened
- – 2 cups all-purpose flour
- – 2 teaspoons baking powder
- – 2 eggs
- – 2 teaspoons lemon extract
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Cream Butter and Sugar: In a mixing bowl, combine the sugar and softened butter. Beat until light and fluffy.
- Mix Dry Ingredients: In another bowl, whisk together the flour and baking powder.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter and sugar mixture while stirring.
- Add Eggs and Lemon Extract: Add the eggs one at a time, mixing well after each addition. Then, incorporate the lemon extract.
- Shape the Cookies: Place spoonfuls of dough onto a baking sheet, spaced slightly apart.
- Bake: Bake for 10 to 12 minutes, or until the cookies turn lightly golden and spring back when touched.
- Serve: Allow the cookies to cool slightly, then enjoy your Lemon Pound Cake Cookies!
Notes
- For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for texture and structure.
- Sift the gluten-free flour blend to prevent clumps and maintain softness.
- Store cookies in an airtight container for up to 3 days.