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
Scale
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.
