Lemon Pound Cake Cookies
Our Lemon Pound Cake Cookies bring together the comforting flavor of pound cake with a refreshing hint of zesty lemon. Soft, buttery, and tangy, these cookies are easy to bake and perfect as a snack or for gatherings!
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.