Lemon Poundcake Cookies Recipe

What happens when you take the best parts of a lemon poundcake and transform them into cookie form? You get these Lemon Poundcake Cookies, a delightful treat that’s soft, buttery, and bursting with citrusy flavor. These cookies are like little bites of sunshine, perfect for any occasion.

The inspiration for this recipe came from my love of poundcake and the desire for a portable, shareable version. With a rich, tender crumb and the unmistakable zing of fresh lemon, these cookies deliver all the comforting flavors of a classic poundcake but with a crispier, more playful twist.

Whether you’re serving them at a tea party, gifting them to loved ones, or simply enjoying them with a cup of coffee, these cookies are guaranteed to brighten your day. The secret is in the lemon glaze, which adds the perfect balance of sweetness and tang.

Every time I bake these, the fresh lemon scent fills my kitchen, and they’re gone almost as quickly as they cool. Let’s get baking and create a batch of these irresistible treats!

Recipe Resume: Todd Wilbur Style

• These Lemon Poundcake Cookies are soft, buttery, and infused with the bright flavor of fresh lemon.
• A zesty lemon glaze drizzled on top adds the perfect finishing touch.
• Quick to bake and easy to share, they’re ideal for dessert trays, gifts, or a simple afternoon snack.
• With their tender texture and tangy flavor, they’re a cookie version of a classic lemon poundcake.

Why These Lemon Poundcake Cookies?

1. Bright & Zesty: Perfectly balanced lemon flavor in every bite.
2. Soft & Buttery: The rich, tender texture of poundcake in a cookie.
3. Beautifully Glazed: A sweet lemon glaze enhances both flavor and presentation.
4. Quick & Easy: Simple ingredients and minimal effort for maximum results.

What You Need for Lemon Poundcake Cookies

For the Cookies

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest (optional, for garnish)

How to Make Lemon Poundcake Cookies

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the Butter and Sugar:
   In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
3. Add the Wet Ingredients:
   Beat in the eggs, one at a time, followed by the lemon juice, lemon zest, and vanilla extract. Mix until smooth.
4. Combine the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Scoop the Dough:
   Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake the Cookies:
   Bake for 10–12 minutes, or until the edges are just set and the tops are slightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. Make the Lemon Glaze:
   In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar (for thicker glaze) or more lemon juice (for thinner glaze).
8. Glaze the Cookies:
   Drizzle or spoon the glaze over the cooled cookies and garnish with additional lemon zest if desired. Allow the glaze to set before serving.

Tips for Lemon Poundcake Cookies

• Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for smooth mixing.
• Don’t Overbake: Remove the cookies when the edges are just set for a soft, tender texture.
• Zest Before Juicing: Zest the lemon before squeezing it for juice to make the process easier.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend to make these cookies suitable for gluten-sensitive guests.
• Add White Chocolate Chips: Mix in 1/2 cup of white chocolate chips for a sweet twist.
• Lime or Orange: Substitute lemon juice and zest with lime or orange for a citrusy variation.

Make a Healthier Version

• Use whole-wheat pastry flour for added fiber.
• Replace half the butter with unsweetened applesauce.
• Substitute coconut sugar for granulated sugar for a natural sweetener option.

Closing: Todd Wilbur Style

And there you have it—Lemon Poundcake Cookies that are soft, buttery, and irresistibly citrusy. Perfect for brightening your day or sharing with loved ones, these cookies combine the best of lemon poundcake in a bite-sized treat. Serve them with tea, coffee, or as a sweet ending to any meal. Don’t forget to share your creations and explore more of our delightful recipes. Happy baking!

Frequently Asked Questions for Lemon Poundcake Cookies

1. Can I make the dough ahead of time?
   Yes! Refrigerate the dough for up to 24 hours before baking.
2. How should I store these cookies?
   Store in an airtight container at room temperature for up to 5 days.
3. Can I freeze the dough?
   Absolutely! Scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag for up to 3 months.
4. What’s the best way to freeze baked cookies?
   Let the cookies cool completely, then layer them with parchment paper in an airtight container and freeze for up to 2 months.
5. What type of lemons work best?
   Fresh, juicy lemons give the brightest flavor. Meyer lemons add a slightly sweeter note.
6. Can I skip the glaze?
   Yes, but the glaze adds an extra pop of flavor and sweetness.
7. What can I use instead of powdered sugar for the glaze?
   Blend granulated sugar into a fine powder as a substitute.
8. How do I make them more decorative?
   Add edible glitter, sparkling sugar, or a drizzle of white chocolate to the glaze.
9. Can I double the recipe?
   Absolutely! Just make sure to bake in batches if needed.
10. Can I use salted butter?
    Yes, but reduce the added salt to 1/8 tsp to balance the flavors.
11. What’s the yield for this recipe?
    This recipe makes about 24 cookies, depending on size.
12. What pairs well with these cookies?
    They’re perfect with tea, coffee, or a refreshing glass of lemonade.