Lemon Pound Cake Cookies
Delightful lemon-flavored cookies that combine the textures of pound cake with a refreshing touch of lemon zest, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Start with room temperature butter.
- 1.5 cups granulated sugar Sweetens the cookies.
- 2 large eggs Add one at a time.
- 1 tablespoon lemon zest Freshly grated for best flavor.
- 3 tablespoons fresh lemon juice Adds moisture and flavor.
- 2.5 cups all-purpose flour Fluff before measuring to avoid packing.
- 1 teaspoon baking powder Leavening agent.
- 0.5 teaspoon baking soda Works with the baking powder.
- 0.5 teaspoon salt Balances flavor.
- 1 teaspoon vanilla extract Enhances flavor.
- 0.5 cup powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, ensuring each one is well incorporated before adding the next. Mix in the lemon zest, lemon juice, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, leaving the centers slightly underbaked.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Once cooled, dust the cookies lightly with powdered sugar before serving.
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Notes
For best results, use room temperature ingredients. Store in an airtight container to maintain freshness. Variations include adding poppy seeds, nuts, or a lemon glaze.