Lemon Poundcake Cookies Recipe

If you’re craving a bright, citrusy treat that’s as tender as a classic poundcake but perfectly portable like a cookie, you’re going to adore this Lemon Poundcake Cookies Recipe. Combining the rich, buttery texture of poundcake with zesty lemon flavor, these cookies strike the perfect balance of sweet and tangy with a soft crumb and a glossy lemon glaze. They’re delightful for any occasion, whether your afternoon tea, picnic, or a spontaneous baking project on a sunny day.

Ingredients You’ll Need

The magic of this Lemon Poundcake Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each plays a crucial role in creating that moist, tender crumb and the burst of fresh lemon flavor that makes these cookies unique and irresistible.

• 1 1/2 cups all-purpose flour: The base that gives structure to the cookies, making them tender but sturdy enough to hold their shape.
• 1/2 tsp baking powder: A gentle leavening agent that helps the cookies rise slightly for a light texture.
• 1/4 tsp salt: Balances the sweetness and enhances the lemon’s brightness.
• 1/2 cup unsalted butter, softened: Provides the rich, creamy foundation essential to poundcake’s signature moist texture.
• 3/4 cup granulated sugar: Sweetens the dough and creates a tender crumb when creamed with butter.
• 1 large egg: Binds the ingredients and adds moisture for a chewy, soft bite.
• 1 tsp vanilla extract: Adds warmth and depth to the lemon flavor, softening its sharpness.
• 1 tbsp lemon zest (from about 1 lemon): Packs an aromatic punch with fresh, fragrant lemon oils.
• 1 tbsp fresh lemon juice: Provides tangy freshness that balances the sweetness beautifully.
• 1/4 cup sour cream (or Greek yogurt): Adds a slight tang and helps keep the cookies incredibly moist.
• 1/2 cup powdered sugar: For the sweet, glossy glaze that finishes the cookie perfectly.
• 2 tbsp fresh lemon juice: Gives the glaze a bright, tangy flavor that complements the cookie base.
• 1/2 tsp lemon zest: Mixed into the glaze for a lovely, zesty finish.

How to Make Lemon Poundcake Cookies Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C) so it’s ready to go when your dough is mixed. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. This step ensures your leavening is evenly distributed and your cookies will rise uniformly—plus, it saves you from any pockets of salt or baking powder later on.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes. This step is essential for a tender cookie, as the creamed butter traps air, helping the final product be soft and cakey.

Step 4: Add Egg, Vanilla, Lemon Zest, and Juice

Beat in the egg along with vanilla extract, lemon zest, and lemon juice until everything is well combined. These ingredients bring moisture, flavor, and a hint of brightness that make the cookies so special.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid over-mixing here to keep the cookies tender and soft rather than tough.

Step 6: Stir in Sour Cream

Fold the sour cream into the dough until it’s smooth and slightly sticky, which helps keep the cookies moist and enriches their tangy flavor.

Step 7: Portion the Dough

Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to give the cookies room to spread as they bake.

Step 8: Bake the Cookies

Bake for 10-12 minutes, until the edges turn a lovely golden brown and the centers have set. Resist the urge to overbake—these cookies should remain tender and soft.

Step 9: Prepare the Lemon Glaze

While the cookies bake, whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. This glaze adds a shiny, sweet, and tangy finish that makes these cookies absolutely irresistible.

Step 10: Cool and Glaze

Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely before glazing. Drizzle the lemon glaze over the cooled cookies and allow it to set before serving for that perfect sweet-tart finish.

Step 11: Time to Enjoy!

Once the glaze has set, these light, tangy, and scrumptious lemon poundcake cookies are ready to delight your taste buds. Serve with a smile and enjoy every bite!

How to Serve Lemon Poundcake Cookies Recipe

Garnishes

Sprinkle some extra fresh lemon zest or finely chopped candied lemon peel over the glaze for a fragrant pop of citrus. A few fresh mint leaves or edible flowers also brighten up the presentation beautifully for a charming touch.

Side Dishes

A cup of hot tea, a refreshing glass of iced lemon water, or even a dollop of whipped cream complement these cookies wonderfully. They’re a delightful pairing for brunch spreads or afternoon snack trays.

Creative Ways to Present

Arrange the cookies on a pretty platter with lemon slices and fresh herbs for a visually stunning display. You can also sandwich softened cream cheese frosting between two cookies for an extra indulgent twist perfect for parties.

Make Ahead and Storage

Storing Leftovers

Store your leftover lemon poundcake cookies in an airtight container at room temperature for up to 4 days. This helps maintain their soft texture and keeps the lemon glaze fresh and tasty.

Freezing

If you want to save your cookies longer, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. They’ll stay delicious for up to 3 months, perfect to enjoy later whenever a lemon craving hits.

Reheating

To refresh frozen cookies, let them thaw at room temperature and pop in a 300°F oven for about 5 minutes. This brings back their soft warmth and reactivates the lovely lemon aroma.

FAQs

Can I substitute Greek yogurt for sour cream in this Lemon Poundcake Cookies Recipe?

Absolutely! Greek yogurt adds a similar tang and moisture, making it a perfect substitute if you don’t have sour cream on hand. It might even give a slightly tangier flavor, which works beautifully with the lemon.

How do I prevent the cookies from spreading too much during baking?

Make sure your butter is softened but not melted—too warm butter can cause the cookies to spread excessively. Also, refrigerating the dough for 15-20 minutes before baking can help maintain their shape.

Can I double the recipe for a larger batch?

Yes, doubling the ingredients works well if you need more cookies. Just be sure to space the cookies out properly on your baking sheets and keep an eye on baking times as oven temperatures can vary.

What if I don’t have fresh lemons for zest and juice?

While fresh lemons give the best vibrant flavor, you can use bottled lemon juice and dried lemon zest in a pinch. Adjust the quantity carefully and taste the dough to ensure a balanced lemon flavor.

Are these cookies gluten-free?

Not in the traditional recipe, since it uses all-purpose flour. However, you could experiment by substituting a gluten-free flour blend that works well for baking, keeping in mind that texture and spread might differ slightly.

Final Thoughts

This Lemon Poundcake Cookies Recipe is one of those joyful discoveries that brings sunshine to your kitchen and a smile to your face. They’re simple yet sophisticated, combining the best of classic poundcake and a zesty lemon twist. I hope you’ll give this recipe a try soon—once you taste these soft, tangy cookies, they’ll become your new favorite treat to share or savor anytime!

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