These Lemon Pound Cake Cookies are the perfect treat for citrus lovers! With their soft, buttery texture and a burst of lemon flavor, they feel like the best of both worlds—pound cake and cookies. They’re light, airy, and have a delightful zesty kick that makes every bite unforgettable. Whether you’re having a cozy tea party or simply craving something sweet, these cookies are sure to impress.
Ingredients
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 ½ tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Variations
Lemon Glaze: For an extra zesty punch, drizzle a lemon glaze over the cooled cookies. Mix powdered sugar with a little lemon juice to make a sweet, tangy glaze.
Add Poppy Seeds: To mimic the texture of a classic lemon poppy seed pound cake, you can add 1-2 tablespoons of poppy seeds to the dough.
Make Them Smaller: If you prefer bite-sized treats, feel free to make the cookies smaller and reduce the baking time slightly.
Blueberry Lemon Cookies: Add fresh blueberries to the dough for a fruity twist that pairs perfectly with the lemon flavor.
Storage/Reheating
To store these cookies, keep them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Simply thaw them at room temperature or microwave for 10-15 seconds to enjoy that fresh-baked taste. Reheat them gently in the oven at 300°F (150°C) for 5 minutes if you’d like them warm.
FAQs
How can I make these cookies less sweet?
If you prefer a less sweet cookie, you can reduce the amount of sugar in the recipe by ¼ cup. Keep in mind that this may slightly affect the texture and flavor, but they will still be delicious!
Can I use margarine instead of butter?
While I recommend using butter for the best flavor and texture, you can substitute margarine if needed. Just make sure to use a stick margarine for baking, not a spreadable kind.
Can I use bottled lemon juice?
Fresh lemon juice always gives the best flavor, but if bottled is all you have, it will work. Just be sure to use a high-quality lemon juice.
Why are my cookies spreading too much?
If your dough is too soft, the cookies may spread more than expected. Try chilling the dough for about 30 minutes before baking to help them hold their shape better.
Can I double the recipe?
Absolutely! If you need more cookies, feel free to double the recipe. Just make sure to divide the dough onto two baking sheets, as overcrowding can cause the cookies to bake unevenly.
Conclusion
These Lemon Pound Cake Cookies are a perfect treat for anyone who loves a little citrus in their sweets. They combine the soft, rich texture of a pound cake with the ease and charm of a cookie. Whether you’re serving them at a gathering or simply enjoying them on your own, they’re guaranteed to brighten your day with their delightful flavor and airy texture. Give them a try, and I’m sure you’ll love them just as much as I do.
Recipe:
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Lemon Pound Cake Cookies
These Lemon Pound Cake Cookies are soft, buttery, and zesty—perfect for citrus lovers! With the light texture of pound cake and a tangy lemon flavor, they make for an unforgettable treat. Easy to bake and full of fresh lemon zest and juice, these cookies are a delightful addition to any occasion, from cozy tea parties to a sweet snack.
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 ½ tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
Instructions
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large bowl, cream together butter and sugar until light and fluffy (3-4 minutes).
-
Add eggs one at a time, mixing well after each.
-
Stir in lemon zest, lemon juice, and vanilla extract.
-
In a separate bowl, whisk together flour, baking powder, and salt.
-
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
-
Scoop tablespoon-sized portions of dough onto the baking sheet, spaced 2 inches apart.
-
Bake for 10-12 minutes or until the edges are lightly golden.
-
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can add poppy seeds for a classic lemon poppy seed twist.
Drizzle with lemon glaze for extra sweetness and tartness.
For smaller cookies, reduce the baking time slightly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal per cookie
