If you’re searching for the ultimate bright, soft cookie that perfectly channels the sweet-tart flavor of classic pound cake, Lemon Poundcake Cookies are about to become your new obsession. These cookies boast a tender, cake-like crumb, intensely aromatic lemon zest, and a sweet-tangy glaze drizzled on top—each bite is pure sunshine. Whether you’re baking to impress or just treating yourself to a homemade citrus pick-me-up, you’ll find these delightfully simple cookies always deliver that fresh, homemade taste you crave.
Ingredients You’ll Need
The ingredient list for Lemon Poundcake Cookies is refreshingly simple, but each element truly matters. Every measure here brings its own flair—be it moisture, flavor, or that irresistible soft texture—so don’t skip or skimp!
- Unsalted butter (½ cup, softened): This is the backbone of that rich, melt-in-your-mouth crumb—make sure it’s perfectly soft for easy creaming.
- Granulated sugar (¾ cup): Sweetens the dough and helps aerate the batter for a lighter cookie.
- Large egg (1): Adds structure and moisture, keeping the cookies plush and tender.
- Lemon zest (1 tablespoon): Boosts bright, natural citrus oils—don’t skimp! Zest before juicing.
- Fresh lemon juice (2 tablespoons): For authentic, tangy lemon flavor—fresh is key here!
- Vanilla extract (1 teaspoon): Softens the sharpness of lemon and rounds everything out.
- All-purpose flour (1¼ cups): Supplies the structure; measure carefully for the right texture.
- Baking powder (¼ teaspoon): Gives a gentle lift, keeping the cookies delightfully soft.
- Baking soda (¼ teaspoon): Works with the acid in lemon juice for extra tenderness.
- Salt (¼ teaspoon): Balances sweetness and enhances citrus notes.
- Powdered sugar (½ cup, for glaze): Creates a sweet, luscious drizzling icing.
- Fresh lemon juice (1–2 tablespoons, for glaze): Infuses the glaze with lively tartness—add more or less to taste!
How to Make Lemon Poundcake Cookies
Step 1: Preheat and Prep Your Pan
Start by firing up your oven to 350°F (175°C). Line a baking sheet with parchment paper—this not only saves on clean-up but also ensures your Lemon Poundcake Cookies slide off easily and bake up with tender bottoms every time.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture turns pale and fluffy. This step is what gives your cookies their amazing light texture, so take an extra minute or two here and really whip it up—use a hand mixer if you have one!
Step 3: Mix in Wet Ingredients
Add in the egg, fragrant lemon zest, zippy lemon juice, and vanilla extract. Beat the mixture until it’s smooth and streak-free—the irresistible aroma of lemon will already be wafting through your kitchen at this point.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. This quick step evenly distributes the leaveners, making sure every cookie rises just the right amount.
Step 5: Bring the Dough Together
Gradually add the dry mixture to the wet ingredients. Stir gently, just until everything is incorporated. The dough will be thick and a little sticky—perfect for scooping!
Step 6: Shape and Bake
Scoop out tablespoon-sized portions of dough and roll them into balls. Place each on your prepared baking sheet, leaving about 2 inches between them. Gently press each ball to slightly flatten for classic Lemon Poundcake Cookies shape. Bake for 10 to 12 minutes, until the edges are softly golden and the centers are just set.
Step 7: Cool the Cookies
Let the cookies rest on the pan for 5 minutes (they’ll finish setting up), then transfer them to a wire rack to cool completely. This keeps them tender and prevents them from overbaking.
Step 8: Make and Drizzle the Lemon Glaze
Whisk together the powdered sugar and fresh lemon juice until the glaze is silky and pourable. Drizzle liberally over cooled cookies—you can go for elegant zigzags or a rustic splatter. Let the glaze set before serving (if you can wait!).
How to Serve Lemon Poundcake Cookies
Garnishes
A sprinkle of extra lemon zest really makes these cookies pop, both visually and flavor-wise. For a little sparkle, you might dust with sanding sugar before the glaze sets, or add a pinch of chopped pistachios for a nutty color contrast.
Side Dishes
Lemon Poundcake Cookies are delightful with a cup of black tea, sweet iced tea, or even a frothy cappuccino. For a spring or brunch platter, serve alongside fresh berries, Greek yogurt, or a platter of other citrus treats to sync up those bright flavors.
Creative Ways to Present
Stack the cookies on a cake stand and drizzle extra glaze right before serving for that “wow” factor. They’re also perfect in treat boxes for gifting—or create a vibrant dessert board with Lemon Poundcake Cookies, candied lemon slices, and white chocolate bark.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Poundcake Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delightful for about 3 days, though in my experience, they vanish well before that!
Freezing
You absolutely can freeze these cookies (unglazed is best). Simply arrange in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. When ready to enjoy, thaw and then drizzle on the lemon glaze for that just-baked freshness.
Reheating
To bring the cookies back to life, especially if frozen, let them come to room temperature or gently warm for a few seconds in the microwave (without the glaze) for that soft, cake-like bite—then glaze and serve.
FAQs
Can I double the Lemon Poundcake Cookies recipe?
Absolutely! This recipe doubles beautifully—just use a larger bowl and keep an eye on oven batches so you don’t overcrowd the pan.
Can I use bottled lemon juice instead of fresh?
While it works in a pinch, fresh lemon juice (and especially zest) provides a much brighter, more fragrant flavor that’s the hallmark of truly memorable Lemon Poundcake Cookies.
How do I make the cookies extra lemony?
Add a little more lemon zest right into the dough or some to the glaze. For an even zestier punch, you can also sprinkle lemon zest on top of the finished glaze.
Can I add poppy seeds or other mix-ins?
Of course! Stir in a tablespoon of poppy seeds for a classic lemon-poppy twist, or even white chocolate chips for a sweeter bite. Just don’t overload the dough so the cookies stay soft.
Why are my cookies dry or crumbly?
This usually happens from overmixing the dough or adding too much flour. For best results, spoon and level your flour, and mix the dough just until everything is combined.
Final Thoughts
If you love citrus desserts that are bursting with real lemon flavor, you simply have to try Lemon Poundcake Cookies. They’re easy, cheerful, and have a way of brightening any day—so gather your ingredients and let’s bake some sunshine together!
Print
Lemon Poundcake Cookies Recipe
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Lemon Poundcake Cookies are a delightful treat with a soft, cake-like texture and a burst of bright lemon flavor. Topped with a tangy lemon glaze, they are perfect for any occasion.
Ingredients
Cookies:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Form and bake: Scoop tablespoon-sized amounts of dough, roll into balls, and place on the prepared baking sheet. Gently flatten each ball. Bake for 10–12 minutes until edges are golden.
- Glaze: Whisk together powdered sugar and lemon juice to make the glaze. Drizzle over cooled cookies and let set before serving.
Notes
- These cookies have a soft, cake-like texture with a bright lemon flavor.
- Add almond extract for a different twist, or top with extra lemon zest for color.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
