Description
These Lemon Pound Cake Cookies combine the zesty flavors of lemon with the buttery richness of pound cake in a delightful cookie form. Perfectly soft and topped with a sweet lemon glaze, they make a refreshing treat for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (optional, for extra flavor)
Instructions
- Preheat Oven: Preheat your 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 granulated sugar until light and fluffy.
- Add Egg: Beat in the egg until fully incorporated.
- Mix in Lemon: Mix in the lemon zest and lemon juice.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop Dough: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten Cookies: Gently flatten each cookie with the back of a spoon or your fingers to form a round shape.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Add Zest (Optional): If desired, mix in the lemon zest for extra flavor.
- Drizzle Glaze: Drizzle the glaze over the cooled cookies using a spoon or a piping bag.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For a stronger lemon flavor, add more lemon zest to the glaze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes