If you love the bright, zesty flavor of lemon paired with the tender crumb and buttery richness reminiscent of classic pound cake, you are going to fall head over heels for this Lemon Pound Cake Cookies Recipe. These delightful cookies capture all the essence of lemon pound cake in a perfectly portable, bite-sized treat that’s soft, flavorful, and just sweet enough. Whether you’re making them for a sunny afternoon tea or a cheerful dessert to share, these cookies bring a burst of sunshine and comfort in every bite.
Ingredients You’ll Need
The magic of this Lemon Pound Cake Cookies Recipe starts with simple, wholesome ingredients that are easy to find yet essential to getting that perfect texture and bright flavor. Each component plays its part, from the creamy butter that gives a tender crumb, to the fresh lemon juice which adds just the right zing.
- Granulated sugar: Sweetens the dough while helping create a light, tender cookie texture.
- Unsalted butter, softened: Provides richness and a melt-in-your-mouth softness.
- All-purpose flour: The sturdy base for the cookies’ tender yet structured crumb.
- Baking powder: Gives a light lift to the dough for a subtle rise without losing the pound cake density.
- Large eggs: Bind ingredients and add moisture for that perfect cookie chew.
- Fresh lemon juice: Packs a fresh, tangy punch essential for the citrus profile.
- Vanilla extract: Adds a warm, sweet depth to balance the lemon’s brightness.
- Powdered sugar: Used in the glaze to add a smooth, delicate sweetness and glossy finish.
- Milk: Thins the glaze gently to just the right consistency for drizzling.
How to Make Lemon Pound Cake Cookies Recipe
Step 1: Cream Butter and Sugar
Start by combining the softened unsalted butter and granulated sugar in a mixing bowl. Beat them together until the mixture becomes smooth, creamy, and pale in color, ensuring the sugar is fully incorporated into the butter. This step lays the foundation for a tender cookie with lovely texture and sweetness.
Step 2: Combine Wet and Dry Ingredients
Next, add in the all-purpose flour, baking powder, eggs, fresh lemon juice, and vanilla extract. Using your mixer on high speed, beat all the ingredients together until a soft dough forms. This mixture will come together quickly and should feel tender yet manageable—this is where the classic lemon pound cake flavor truly begins to shine.
Step 3: Shape Cookies
Divide the dough into 24 evenly sized balls and place them on a baking sheet lined with parchment paper or a lightly greased surface. Gently flatten each dough ball with the palm of your hand, creating a slightly flattened disk to ensure even baking. This shaping gives the cookies their signature look and helps them bake evenly.
Step 4: Bake to Perfection
Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes. Watch for the cookies to be cooked through and just lightly browned on the bottoms. The aroma of fresh lemon and buttery pound cake will start to fill your kitchen—this is the best moment to peek in!
Step 5: Prepare Glaze
While the cookies cool slightly, prepare the glaze by mixing powdered sugar with a splash of milk and vanilla extract in a small bowl. Add the milk gradually to achieve a smooth, pourable consistency. This glaze will add a lovely sweet finish and a bit of shine to each cookie.
Step 6: Glaze and Set
Drizzle the glaze over the warm cookies using a spoon or a small piping bag. Let the glaze set completely, allowing it to harden slightly for a beautiful presentation and a satisfying soft crunch on top.
How to Serve Lemon Pound Cake Cookies Recipe
Garnishes
You can elevate your lemon pound cake cookies by sprinkling a little finely grated lemon zest over the glaze before it sets. This addition amps up the lemon flavor and adds a vibrant pop of color. A light dusting of powdered sugar right before serving also gives a charming, delicate finish.
Side Dishes
These cookies pair beautifully with a cup of fragrant tea, like Earl Grey or chamomile, enhancing the citrus notes while providing a soothing balance. For coffee lovers, a mild, creamy latte complements the sweetness without overpowering the bright lemon. Fresh berries or a dollop of whipped cream can also brighten your serving plate.
Creative Ways to Present
For a fun twist, stack a few lemon pound cake cookies and sandwich them with lemon curd or cream cheese frosting between two cookies. This transforms a simple cookie into an irresistible treat perfect for brunches or special occasions. You can also arrange them on a platter with edible flowers and thin lemon slices for an elegant party centerpiece.
Make Ahead and Storage
Storing Leftovers
To keep your lemon pound cake cookies fresh, store them in an airtight container at room temperature for up to 3 days. This will preserve their soft texture and keep the glaze from becoming sticky or wet. If you live in a warmer climate, consider refrigerating them to avoid melting but allow them to come to room temperature before serving.
Freezing
These cookies freeze wonderfully! Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or airtight container. You can safely store them frozen for up to 2 months. When you’re ready to enjoy, thaw the cookies overnight in the fridge or at room temperature for a couple of hours.
Reheating
If you want to enjoy your lemon pound cake cookies freshly warmed, pop them in a preheated 300°F oven for 5 minutes or microwave them briefly for 10-15 seconds. Warm cookies bring out the buttery flavor and soften the texture even more, pairing perfectly with the glaze’s sweet tang.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is ideal for bright, vibrant flavor, you can use bottled lemon juice in a pinch. Just keep in mind that it might lack some of the fresh citrus brightness, so consider adding a bit of lemon zest to compensate.
Are these cookies gluten-free?
This Lemon Pound Cake Cookies Recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, you could try a 1-to-1 gluten-free baking flour blend, but results may vary in texture and rise.
Can I substitute the butter with margarine or oil?
Butter provides essential richness and texture to these cookies. Margarine or oil substitutes might change the cookie’s flavor and consistency, making them less tender and flavorful. For the best results, stick with butter.
How do I make the glaze thicker or thinner?
For a thicker glaze, add more powdered sugar gradually; for a thinner glaze, add milk a few drops at a time until you reach your desired drizzling consistency. It’s best to add liquids slowly to avoid making the glaze too runny.
Can I add lemon zest to the dough?
Absolutely! Adding a teaspoon of fresh lemon zest to the dough will intensify the lemon flavor and add a lovely aromatic note that complements the juice perfectly.
Final Thoughts
This Lemon Pound Cake Cookies Recipe is a personal favorite that never fails to bring smiles to the table. It’s the perfect little burst of lemony joy wrapped in buttery, tender cookie form. Whether you’re new to baking or a seasoned pro, give these cookies a try—they’re comforting, bright, and utterly irresistible, making any day feel a little more special.
Print
Lemon Pound Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these zesty Lemon Pound Cake Cookies, featuring a tender buttery dough infused with fresh lemon juice and topped with a sweet vanilla glaze. Perfectly soft and bursting with citrus flavor, these cookies bring a fresh twist to traditional pound cake in a convenient, bite-sized form.
Ingredients
Cookie Dough
- â…” cup granulated sugar
- â…” cup unsalted butter, softened
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Glaze
- ½ cup powdered sugar
- Milk, to taste
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: In a mixing bowl, add the softened unsalted butter and granulated sugar. Beat together until the mixture is smooth and creamy, ensuring the sugar is fully incorporated for a light texture.
- Combine Wet and Dry Ingredients: Add the all-purpose flour, baking powder, eggs, fresh lemon juice, and vanilla extract to the creamed mixture. Beat at high speed until all ingredients are thoroughly combined, forming a soft, uniform dough.
- Shape Cookies: Divide the dough into 24 evenly sized balls. Place them on a baking sheet lined with parchment paper or a non-stick mat. Gently flatten each ball slightly with the palm of your hand to ensure even baking.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until they are cooked through and the bottoms turn lightly browned. Remove from the oven and let them cool slightly on the baking sheet.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and a small splash of milk. Add the milk gradually to achieve a smooth, drizzle-able consistency.
- Glaze and Set: Drizzle the prepared glaze evenly over the warm cookies. Allow the glaze to set by letting the cookies rest for several minutes before serving.
Notes
- Use fresh lemon juice for the best citrus flavor.
- Do not overbake the cookies; they should be soft and tender.
- Adjust the glaze consistency by adding milk little by little.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a stronger lemon flavor, add lemon zest to the dough.
