Description
These Lemon Poundcake Cookies are soft, buttery treats bursting with fresh lemon flavor. Inspired by classic pound cake, these cookies feature a tender crumb with zesty lemon juice and zest, then dusted with powdered sugar for a delightful finish. Perfect for a light dessert or teatime snack, they bake quickly and come together easily with simple ingredients.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For Finishing
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet 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, fluffy, and well combined, which helps create a tender cookie texture.
- Add Wet Ingredients: Add the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract, lemon zest, and fresh lemon juice to infuse bright citrus flavor throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening and seasoning.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently just until incorporated. The dough should be soft but not sticky; avoid overmixing to keep cookies tender.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet about 2 inches apart to allow spreading during baking.
- Flatten the Dough: Gently press each dough ball down with the back of a spoon or your fingers to form flattened discs, which will help them bake evenly and achieve the desired texture.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are perfectly baked without overcooking.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This step helps them set and maintain their shape.
- Finish with Powdered Sugar: Once fully cooled, dust the cookies lightly with powdered sugar for a sweet, elegant touch.
Notes
- Ensure butter is softened, not melted, for proper creaming.
- Do not overmix the dough to avoid tough cookies.
- Lemon zest and juice can be adjusted to taste for more or less citrus intensity.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For extra lemon flavor, try adding a pinch of lemon extract if desired.
