Lemon Poundcake Cookies are soft, buttery, and packed with a fresh lemon flavor. These cookies have a delightful cake-like texture, reminiscent of a pound cake, but in a cute and portable cookie form. Here’s a simple recipe for you to make these delicious cookies:
Ingredients:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (or buttermilk for a tangy twist)
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats for easy cookie removal.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large mixing bowl, use an electric mixer or stand mixer to beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavorings:
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract until everything is combined.
5. Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add the sour cream (or buttermilk) and mix until smooth. The dough will be slightly thick and cake-like.
6. Scoop and Bake the Cookies:
- Using a cookie scoop or tablespoon, scoop out dough portions and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Glaze (optional):
- While the cookies are cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Drizzle the glaze over the cooled cookies for an extra burst of lemony sweetness.
8. Serve:
- Once the glaze has set, enjoy your soft, lemony poundcake cookies!
Tips:
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough to bake cookies later.
- Glaze alternatives: For a twist, you can add a little bit of vanilla extract or a pinch of salt to the glaze for added depth of flavor.
- Texture: These cookies have a soft, almost cake-like texture thanks to the sour cream. If you prefer a firmer cookie, reduce the sour cream slightly.
These Lemon Poundcake Cookies are the perfect balance of tangy lemon and rich butter, making them an irresistible treat for any occasion! Enjoy!
