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
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 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.
