If you are craving a bright, tangy treat that feels both indulgent and comforting, this Lemon Poundcake Cookies Recipe is an absolute must-try. These cookies perfectly balance the richness of classic poundcake with a zesty lemon twist, creating a tender crumb that melts in your mouth. Whether you’re baking for a special occasion or just because you need a little sunshine in your day, these cookies are charmingly simple to make yet bursting with flavor from the first bite to the last.
Ingredients You’ll Need
The magic behind this Lemon Poundcake Cookies Recipe lies in a handful of simple, wholesome ingredients. Each component works beautifully together to build a cookie that’s flavorful, moist, and irresistibly soft. From the tangy lemon zest that wakes up your palate to the creamy butter that adds richness, these ingredients are essentials that elevate every bite.
- 1 1/2 cups all-purpose flour: The perfect base that provides structure and a tender texture to the cookies.
- 1/2 tsp baking powder: Helps your cookies rise just enough for a soft, pillowy crumb.
- 1/4 tsp salt: Enhances the flavor and balances the sweetness wonderfully.
- 1/2 cup unsalted butter, softened: Adds richness and keeps the cookies delightfully moist.
- 3/4 cup granulated sugar: Sweetens the dough while helping to create a lovely golden hue.
- 1 large egg: Binds everything together and adds a touch of richness.
- 1 tsp vanilla extract: Brings a warm, fragrant depth to the lemon brightness.
- 1 tbsp lemon zest (from about 1 lemon): Bursting with citrus oils, it delivers intense lemon flavor.
- 1 tbsp fresh lemon juice: Adds tang and freshness that makes these cookies sparkle.
- 1/4 cup sour cream (or Greek yogurt for a tangy twist): Keeps the cookies tender and adds subtle tanginess to complement the lemon.
- 1/2 cup powdered sugar (for glaze): Sweetens and smooths the glaze that finishes the cookies perfectly.
- 2 tbsp fresh lemon juice (for glaze): Gives the glaze a refreshing zing that lifts the entire cookie.
- 1/2 tsp lemon zest (for glaze): Adds little bursts of citrus aroma on top for an elegant finishing touch.
How to Make Lemon Poundcake Cookies Recipe
Step 1: Prep Your Oven and Equipment
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure your cookies release easily and bake evenly. This simple step sets you up for baking success.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and seasoning distribute evenly throughout the dough so every cookie bites with perfect balance.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until light and fluffy, roughly 2 to 3 minutes. This process incorporates air into the mixture, giving the cookies a tender, melt-in-your-mouth texture.
Step 4: Add Egg, Vanilla, and Lemon
Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice into the creamed butter and sugar. This combination infuses the dough with layers of flavor, setting the tone for that distinct lemon poundcake taste.
Step 5: Mix Dry Ingredients Into Wet
Gradually add the flour mixture to your wet ingredients, stirring gently until just combined. Overmixing can lead to tougher cookies, so patience here ensures your cookies stay soft and crumbly.
Step 6: Stir in Sour Cream
Incorporate the sour cream until the dough becomes smooth and slightly sticky. The sour cream adds a subtle tang and extra moisture, making these cookies irresistible in both flavor and texture.
Step 7: Shape and Bake
Use a spoon or cookie scoop to drop tablespoon-sized dollops of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges turn golden brown while the centers remain set but tender.
Step 8: Prepare and Apply the Glaze
While the cookies bake, whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle this lively glaze over the cooled cookies, letting it set for a sweet and tangy finishing touch that elevates these treats.
How to Serve Lemon Poundcake Cookies Recipe
Garnishes
For a delightful presentation, sprinkle a bit of extra lemon zest or finely chopped candied lemon peel on top of the glazed cookies. It adds a pop of color and an extra burst of citrusy aroma that will wow anyone sharing these with you.
Side Dishes
Pair your lemon poundcake cookies with a fresh cup of herbal tea, like chamomile or mint, to complement the citrus notes. They also go beautifully alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for a dessert experience that feels instantly luxurious.
Creative Ways to Present
You could even sandwich two glazed cookies with a layer of lemon curd or mascarpone cheese for an elegant twist. Arranging them on a decorative plate with fresh berries and edible flowers will turn your cookie batch into the centerpiece of any gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover lemon poundcake cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and flavorful without drying out, so you can enjoy their tender crumb whenever the craving strikes.
Freezing
If you want to keep these cookies fresh for longer, freeze them in a single layer on a baking sheet until solid. Then transfer to a freezer bag and store for up to 3 months. Thaw at room temperature when you’re ready to indulge in more of these delightful cookies.
Reheating
To warm up your Lemon Poundcake Cookies Recipe leftovers, pop them in a 300°F oven for about 5 minutes. This refreshes their just-baked charm, making the glaze slightly melty and the texture soft and comforting once again.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
Yes, lemon extract can be a substitute if fresh lemons aren’t available, but fresh lemon zest and juice give a more vibrant and natural citrus burst, which really makes this Lemon Poundcake Cookies Recipe shine.
What can I substitute for sour cream?
Greek yogurt works wonderfully as a tangy and moist substitute for sour cream. You can also use buttermilk, but adjust the amount slightly since it is more liquidy.
How do I make the cookies more lemony?
Increase both the lemon zest and juice by half a tablespoon each for an extra punch of citrus. Just be mindful that too much liquid can affect the dough consistency.
Are these cookies gluten-free friendly?
This particular recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can try substituting with a gluten-free flour blend made for baking, but results may vary slightly in texture.
Can I double the recipe?
Absolutely! This Lemon Poundcake Cookies Recipe scales up beautifully. Just keep the dough portions consistent and bake in batches if your oven can’t handle a large sheet all at once.
Final Thoughts
Baking this Lemon Poundcake Cookies Recipe offers the perfect blend of bright citrus flavor and tender, buttery crumb that feels like a warm hug in cookie form. It’s perfect for sharing with friends or keeping all to yourself for an anytime treat. Trust me, once you try these cookies, they’ll become a beloved staple in your baking repertoire that you’ll want to make over and over again.
Print
Lemon Poundcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Poundcake Cookies deliver a delightful burst of citrus flavor with a tender, buttery crumb reminiscent of classic poundcake. Perfectly balanced with a tangy lemon glaze, these cookies are light, moist, and full of fresh lemon zest and juice, making them an irresistible treat ideal for teatime or any occasion.
Ingredients
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 the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes, ensuring proper aeration for tender cookies.
- Add flavorings: Beat in the egg, vanilla extract, lemon zest, and lemon juice until everything is well incorporated and smooth.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet mixture, folding and mixing just until combined to avoid overworking the dough.
- Incorporate sour cream: Stir in the sour cream until the dough is smooth and slightly sticky, adding moisture and tenderness.
- Scoop dough: Using a spoon or cookie scoop, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges turn golden brown and the centers are set.
- Prepare glaze: While the cookies bake, whisk together powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth and ready for drizzling.
- Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Glaze cookies: Drizzle the lemon glaze evenly over the cooled cookies and allow the glaze to set before serving.
- Serve and enjoy: These cookies are best enjoyed fresh, offering a light, tangy, and flavorful treat that pairs well with tea or coffee.
Notes
- For a tangier option, substitute sour cream with Greek yogurt.
- Ensure butter is softened but not melted for proper creaming with sugar.
- Do not overmix the dough to keep cookies tender.
- The glaze can be adjusted for thickness by adding more powdered sugar or lemon juice as needed.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Make sure cookies are completely cool before glazing to prevent melting the glaze.
