Imagine rich buttery poundcake and fresh zesty lemons for a perfectly soft, melt in your mouth cookie. They barely lasted 24 hours in my house, and they are such a simple bake! These cookies have an irresistible sweet glaze, leaving you wanting another!
| Prep Time : 15 minutes | Total Time : 25 minutes |
| Cook Time: 10-12 minutes | Yield: 28-30 cookies |
These cookies have the perfect texture, moist and chewy on the inside and slightly crisp on the outside. Combine that with the richness of the buttery poundcake and the brightness of the fresh lemon to make these cookies irresistible!
Why will you love these Lemon Poundcake Cookies?
- They melt in your mouth
- They are simple to bake
- They are rich yet fresh
- They are perfect paired with coffee or tea
- They are pretty!
Tip: Be sure to zest the lemons before you juice them! It is much easier to zest a whole lemon.
How to eat these Lemon Poundcake Cookies?
You can serve these with tea or coffee. (I love them with a cup of Earl Gray Tea) They also go great with milk or just as a stand alone they are amazing! These cookies are perfect for snacking and sat on my counter for less than a day because everyone ate them up!
How to store Lemon Poundcake Cookies?
Once cooled, store in an airtight container for up to 5 days (although I doubt they will last that long!) You can freeze baked cookies or dough for up to 3 months.
These Lemon Poundcake Cookies have an amazing texture- soft and fluffy on the inside and slightly crisp on the outside. The lemony glaze takes it to the next level!
Irresistible Lemon Poundcake Cookies Recipe
These delightful lemon cookies are perfect for any occasion, providing a burst of citrus flavor in every bite!
Ingredients
- Cookies
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 lemons (zested and juiced)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (1 lemon juiced)
- Lemon zest for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla, lemon juice, and lemon zest until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges start to turn golden.
- While the cookies are baking, prepare the glaze by mixing the powdered sugar and lemon juice in a bowl until smooth (be sure to remove any pulp or seeds from the juice for a smooth glaze).
- Once the cookies are done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled cookies and sprinkle with lemon zest for garnish.
- Enjoy your lemon cookies with a cup of tea or coffee!
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months for future enjoyment.
FAQ
Can I substitute the eggs?
Yes, the eggs can be substituted for many different things. The texture may be a bit different but you could use 1/4 cup of plain or soy yogurt. You could also use ground flaxseed or silken tofu.
Can I use bottled lemon juice instead of lemons?
Yes, of course you can. This will slightly change the flavor though and the cookies will not taste as lemony fresh (some also may contain preservatives and other ingredients).
Can I make the dough ahead of time?
Yes you can! This dough will keep well for up to 3 days in the fridge when stored in an airtight container and will still taste super fresh!
Can I double this recipe?
Yes, you absolutely can! No need for any alterations, just double the ingredients!
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