Lemon Poundcake Cookies

Creamy, bright, and utterly irresistible, these Lemon Poundcake Cookies combine the tender, buttery crumb of a pound cake with the handheld convenience of a cookie.

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Course: Dessert

Cuisine: American

Keyword: Cookies, Easy

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: cookies

Calories: 150kcal

Equipment

Mixing Bowl
Baking Sheet
Parchment Paper
Electric Mixer

Ingredients

1 cup Unsalted Butter, softened
1 cup Granulated Sugar
2 large Eggs
2 teaspoons Vanilla Extract
2 tablespoons Lemon Zest (about 1 lemon)
2 tablespoons Fresh Lemon Juice
2.5 cups All-Purpose Flour
1 teaspoon Baking Powder
0.5 teaspoon Salt

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer on medium speed for about 2–3 minutes for best results.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape the bowl sides as needed.
Mix in the vanilla extract, lemon zest, and lemon juice. Stir until evenly distributed and fragrant.
In a separate bowl, whisk together the flour, baking powder, and salt to ensure even leavening.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft to the touch. Rotate the pan halfway through baking for even color.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra shine and zing, brush the warm cookies with a teaspoon of lemon juice and sprinkle a little sugar.

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