Description
These Lemon Poundcake Cookies offer the perfect balance of sweet and tangy flavors, with a soft, cake-like texture and a refreshing burst of lemon. The glaze adds a sweet, tangy finish that makes each bite irresistible. They’re a perfect treat for tea time, a light dessert, or any occasion that calls for something bright and citrusy. These cookies are easy to make and are sure to become a favorite!
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
Zest of 2 lemons (about 2 tbsp)
2 tbsp fresh lemon juice
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
For the Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Optional Garnish:
1 tsp poppy seeds or edible flowers for garnish
Instructions
Preheat & Prep:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent the cookies from sticking.
Cream Butter & Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, which should take about 2–3 minutes.
Add Wet Ingredients:
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake:
Using a spoon or cookie scoop, scoop 1-tablespoon portions of dough and roll them into balls. If you’d like an extra touch of sweetness, roll the dough balls in powdered sugar before placing them on the prepared baking sheets. Bake the cookies for 10–12 minutes, or until the edges are golden and the centers are soft.
Glaze & Garnish:
Whisk the powdered sugar and lemon juice together until smooth to create the glaze. Drizzle the glaze over the cooled cookies. For a decorative touch, sprinkle with additional lemon zest, poppy seeds, or edible flowers.
Notes
For an even more intense lemon flavor, feel free to add more zest to the dough or the glaze. If you don’t have poppy seeds or edible flowers, you can also sprinkle a bit of extra zest or even a dusting of powdered sugar for a simpler finish. These cookies store well in an airtight container for several days and stay soft thanks to the richness of the butter. Enjoy with a cup of tea or coffee for a delightful snack!