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
Scale
Cookie Dough
- ⅔ cup granulated sugar
- ⅔ 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.
