Description
These Lemon Poundcake Cookies are light, tangy, and irresistibly delicious treats that combine the buttery richness of poundcake with a refreshing lemon glaze. Perfect for a sweet snack or serving at tea time, these cookies offer a delightful balance of lemon zest and juice with a tender crumb, finished with a sweet, citrusy glaze.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1/4 cup sour cream (or Greek yogurt for a tangy twist)
Glaze
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening and seasoning throughout the dough.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which takes approximately 2-3 minutes. This step is key for a tender texture.
- Add Flavorings: Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until fully incorporated. These ingredients add moisture and the signature citrus flavor.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Incorporate Sour Cream: Stir in the sour cream until the dough is smooth and slightly sticky, enhancing tenderness and moisture in the cookies.
- Portion Dough: Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn golden brown and the centers are set but still soft.
- Prepare Glaze: While the cookies are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until the glaze is smooth and ready for drizzling.
- Cool Cookies: Once baked, remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely for optimal glaze adherence.
- Glaze Cookies: Drizzle the prepared lemon glaze over the cooled cookies evenly, then let the glaze set before serving to enjoy the full flavor and texture.
- Serve and Enjoy: Indulge in these light, tangy, and delicious lemon poundcake cookies, perfect for any occasion or a sweet treat.
Notes
- For a tangier flavor, substitute sour cream with Greek yogurt.
- Ensure the butter is softened (not melted) for optimal creaming results.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Glaze can be adjusted in thickness by adding more powdered sugar or lemon juice as needed.
- Use fresh lemon zest for the brightest citrus flavor.
