If you’re dreaming of a cookie that perfectly balances the rich, buttery goodness of pound cake with the bright, zesty pop of fresh lemons, you have to try this wonderful Lemon Pound Cake Cookies with Lemon Glaze Recipe. These cookies are tender and moist, bursting with fresh lemon flavor and topped with a sweet, tangy glaze that makes every bite irresistible. Whether you want a delicious treat to serve at a gathering or a cozy dessert to enjoy with your afternoon tea, these cookies bring all the warmth and sunshine of a lemon dessert wrapped into bite-sized delights.
Ingredients You’ll Need
Getting your ingredients ready for this recipe is as simple as it is rewarding. Each item plays a crucial role in achieving the perfect balance of texture, flavor, and that classic lemon pound cake vibe in cookie form.
- Unsalted butter (1 cup, softened): Adds the rich, creamy base that gives these cookies their tender crumb.
- Granulated sugar (1 ¼ cups): Sweetens the dough while helping to create that soft, slightly crisp edge.
- Large eggs (2): Bind ingredients together and add moisture for a luscious texture.
- Lemon zest (2 tablespoons): Infuses bright citrus oils for fresh lemon aroma and taste.
- Fresh lemon juice (2 tablespoons): Enhances the lemon flavor with natural tartness and juiciness.
- Vanilla extract (1 teaspoon): Rounds out the flavor profile, lending a subtle sweetness that blends beautifully with lemon.
- All-purpose flour (2 ½ cups): The structure builder, making sure each cookie holds its shape without toughness.
- Baking soda (½ teaspoon): Helps the cookies rise gently and gain a delicate lightness.
- Salt (½ teaspoon): Balances sweetness and brightens all the flavors.
- Sour cream (½ cup): Adds moisture and tenderness with a slight tang that complements the lemon.
- Powdered sugar (1 cup) for glaze: Creates a smooth, sweet base for the lemon glaze.
- Fresh lemon juice (2 tablespoons) for glaze: Gives the glaze that perfect tangy zing.
- Lemon zest (1 teaspoon) for glaze: Adds beautiful flecks of flavor and visual appeal on top.
How to Make Lemon Pound Cake Cookies with Lemon Glaze Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This ensures even baking and easy cleanup, setting you up for cookie success.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is key to incorporating air, which gives your cookies a tender, soft texture reminiscent of pound cake.
Step 3: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition so the dough stays smooth and well combined. Stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse your dough with that irresistible citrus aroma and balanced sweetness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures your leavening and seasoning are evenly distributed, so every cookie bakes perfectly and tastes just right.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry mixture to your wet ingredients, stirring just until combined. Overmixing can make cookies tough, so keep it gentle for that soft, tender crumb you desire.
Step 6: Fold in Sour Cream
Finally, gently fold in the sour cream until the dough is smooth. This little addition makes a big difference, giving your cookies that moist, rich texture that makes them unforgettable.
Step 7: Scoop and Bake
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for 11 to 13 minutes, or until the edges start to turn a lovely golden color and the centers are set but still soft.
Step 8: Cool and Glaze
Let the cookies cool completely on a wire rack. Meanwhile, whisk together powdered sugar, fresh lemon juice, and lemon zest to create a smooth glaze. Drizzle this over the cooled cookies and give it time to set before serving to lock in all that citrusy sweetness.
How to Serve Lemon Pound Cake Cookies with Lemon Glaze Recipe
Garnishes
Adding a touch of extra flair is so easy. Sprinkle a pinch of extra lemon zest or a few edible flowers on top of the glaze for a gorgeous pop of color and flavor. You could even dust a light sprinkle of powdered sugar over the finished cookies for a lovely, delicate finish.
Side Dishes
These cookies pair wonderfully with a variety of beverages. Think hot tea, iced green tea, or even a sparkling lemonade to amplify the lemon goodness. For a more indulgent pairing, a scoop of vanilla ice cream or a dollop of whipped cream adds creamy contrast to each bite.
Creative Ways to Present
Serving these cookies on a rustic wooden board alongside fresh lemon wedges and sprigs of mint makes for an inviting presentation. Package them in clear cello bags tied with yellow ribbons for gifting. You can even sandwich two cookies together with a lemon curd filling for a delightful twist on the original recipe.
Make Ahead and Storage
Storing Leftovers
These Lemon Pound Cake Cookies with Lemon Glaze Recipe cookies stay fresh at room temperature for up to four days when stored in an airtight container. Keeping them sealed prevents drying out, allowing you to enjoy their soft, moist texture anytime.
Freezing
You can freeze the baked cookies before glazing by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe bag or container. When ready to enjoy, thaw at room temperature and drizzle with the fresh lemon glaze just before serving for maximum freshness.
Reheating
If you prefer your cookies a little warm, gently reheat in a low oven at 300°F for about 5 minutes. Avoid the microwave if possible to keep the texture tender and avoid melting the glaze.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Yes, lemon extract is a great alternative if you don’t have fresh lemons on hand. Use a few drops to taste, but keep in mind it’s more concentrated, so start small to avoid overpowering the dough.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt works well as a replacement. It adds similar moisture and slight tang without affecting the texture of the cookies.
Can these cookies be made gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend designed for cookies. Just make sure the blend contains xanthan gum for structure, and the baking soda amount stays the same.
Is it okay to skip the glaze?
While the glaze adds an irresistible tangy sweetness and visual appeal, the cookies are delicious on their own. You can certainly skip glazing if you prefer a simpler, less sweet cookie.
How do I make the cookies more lemony?
For extra lemon flavor, add a teaspoon of grated lemon zest into the dough and a drop or two of lemon extract. This will enhance the citrus notes and make every bite burst with bright lemon goodness.
Final Thoughts
I truly hope you give this Lemon Pound Cake Cookies with Lemon Glaze Recipe a try soon. The way these cookies bring the sunny, buttery essence of pound cake together with zesty lemon is pure magic. They’re perfect for sharing with friends, brightening up a rainy day, or just treating yourself to something special. Once you bake a batch, I bet these will become as much of a favorite for you as they are for me!
Print
Lemon Pound Cake Cookies with Lemon Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Pound Cake Cookies are soft, tender, and bursting with fresh lemon flavor. Inspired by classic pound cake, these cookies feature a moist texture thanks to sour cream and a zesty lemon glaze that adds a perfect tangy sweetness. Easy to make and perfect for dessert or tea time, they deliver all the delightful flavors of lemon pound cake in a convenient cookie form.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to fully combine and maintain the batter’s texture.
- Mix in Lemon and Vanilla: Stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse the dough with bright citrus flavor and aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keep cookies tender.
- Fold in Sour Cream: Gently fold in the sour cream until smooth, which adds moisture and a slight tang reminiscent of traditional pound cake.
- Portion Dough: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart so they have room to spread.
- Bake Cookies: Bake for 11–13 minutes or until the cookie edges turn lightly golden and the centers are set, ensuring a soft yet fully cooked cookie.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool completely on a wire rack, which helps the glaze adhere properly.
- Prepare Glaze: Whisk together powdered sugar, lemon juice, and lemon zest until smooth to create a bright, sweet lemon glaze.
- Glaze Cookies: Drizzle the lemon glaze over the cooled cookies and let set before serving for a beautiful finish and added citrus punch.
Notes
- For an extra punch of lemon flavor, add a few drops of lemon extract to the cookie dough.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Ensure cookies are completely cool before glazing to prevent the glaze from melting into the cookies.
