If you adore the zesty brightness of lemon combined with the comforting crumb of pound cake, you are going to fall head over heels for this Lemon Pound Cake Cookies Recipe. These cookies bring together everything you love about traditional pound cake in a delightful bite-sized form, making them perfect for sharing, gifting, or just sneaking a few while enjoying your afternoon tea. With a crisp edge, tender middle, and that unmistakable lemony punch, they are an absolute keeper in any cookie repertoire.
Ingredients You’ll Need
Every ingredient in this Lemon Pound Cake Cookies Recipe plays a vital role in creating the perfect balance of flavor, texture, and that golden appearance that makes these cookies irresistible. From the creamy butter that lends richness, to the fresh zing of lemon extract that wakes up your taste buds, this list is simple but essential.
- White sugar: Provides sweetness and helps create a soft, tender crumb.
- Salted sweet cream butter: Adds richness and moisture; make sure it’s softened to mix smoothly.
- All-purpose flour: The backbone that gives structure without weighing down the cookies.
- Baking powder: Helps the cookies rise lightly, keeping them from being too dense.
- Eggs: Bind everything together while adding moisture and texture.
- Lemon extract: Delivers that unmistakable lemon flavor, making the cookies pop with bright citrus notes.
How to Make Lemon Pound Cake Cookies Recipe
Step 1: Preheat and Prepare
Always start by preheating your oven to 400°F. This higher temperature helps the cookies develop a crisp, golden edge while keeping the interior delightfully soft. Line your baking sheet to prevent sticking and for easy cleanup.
Step 2: Cream Sugar and Butter
Combine the white sugar and softened butter and beat until the mixture is fluffy and light. This step is crucial for creating that tender, melt-in-your-mouth texture that pound cake lovers crave. Don’t rush it—taking the time here makes all the difference.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together the flour and baking powder. This ensures the leavening agent is evenly distributed, so your cookies will rise beautifully and have a uniform texture.
Step 4: Combine Dry and Wet Mixtures
Gradually add the dry ingredients into your butter and sugar mixture, mixing gently. This slow incorporation prevents overworking the dough, which helps keep your cookies tender and soft rather than tough.
Step 5: Add Eggs and Lemon Extract
Beat in the eggs one at a time, allowing each to fully combine before adding the next. Finish by stirring in the lemon extract. This step infuses the dough with that signature lemony punch, waking up the flavor in every bite.
Step 6: Drop and Bake
Drop spoonfuls of the dough onto your prepared baking sheet, spacing them evenly to give each cookie room to spread. Bake for 10 to 12 minutes until the edges turn a beautiful golden brown, signaling they are perfectly cooked but still soft inside.
How to Serve Lemon Pound Cake Cookies Recipe
Garnishes
While these cookies are delightful on their own, a simple dusting of powdered sugar or a light lemon glaze can elevate their presentation and add a hint of extra sweetness. Fresh lemon zest on top adds a burst of color and intensifies the citrus aroma.
Side Dishes
Pair these cookies with a hot cup of Earl Grey or chamomile tea to balance their sweet-tart flavor. They’re also fantastic alongside a bowl of fresh berries or a scoop of vanilla ice cream for a more indulgent treat.
Creative Ways to Present
Try arranging the Lemon Pound Cake Cookies Recipe on a pretty platter with sprigs of fresh mint or lemon slices for a bright, inviting look at your next gathering. You can also sandwich them with lemon curd or cream cheese frosting for a fun twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and fresh, preserving the delicate lemon flavor and buttery texture.
Freezing
To freeze, place cooled cookies in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe container or bag. They can be kept for up to 3 months and thawed at room temperature when ready to enjoy.
Reheating
If you want to bring back that freshly-baked feeling, warm the cookies in a low oven (about 300°F) for a few minutes. This revives the buttery softness and enhances the lemon aroma, making each bite as delightful as the first.
FAQs
Can I use lemon juice instead of lemon extract?
Lemon juice adds moisture and natural tartness but lacks the concentrated flavor of lemon extract. For this recipe, extract is preferred to maintain the right dough consistency and flavor balance.
Are these cookies gluten-free?
This Lemon Pound Cake Cookies Recipe uses all-purpose flour, so they are not gluten-free. To make a gluten-free version, substitute with a suitable gluten-free flour blend, though texture may vary slightly.
How long do the cookies keep their freshness?
Stored properly in an airtight container, these cookies stay fresh and soft for up to 4 days at room temperature. Beyond that, they might start to dry out.
Can I add other flavors to the dough?
Absolutely! While the lemon flavor is the star here, adding a teaspoon of vanilla extract or a handful of poppy seeds complements the lemon beautifully for a fun variation.
Is it possible to make the cookies vegan?
You can experiment by using plant-based butter and egg substitutes such as flax eggs. However, this will alter the texture and flavor somewhat from the traditional Lemon Pound Cake Cookies Recipe.
Final Thoughts
These Lemon Pound Cake Cookies Recipe truly capture the magic of pound cake in a nostalgic, easy-to-make cookie form that’s perfect for any occasion. Whether you’re sharing them with friends, packing them for lunch, or just treating yourself, they promise a burst of sunshine and comfort in every bite. I can’t wait for you to try them and make them a staple in your baking lineup!
Print
Lemon Pound Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully tangy and buttery, these Lemon Pound Cake Cookies capture the rich flavor of traditional pound cake in a crisp, bite-sized treat. Perfect for a refreshing snack or dessert, these cookies combine the sweetness of lemon extract with a tender crumb that melts in your mouth.
Ingredients
Cookie Ingredients
- ¾ cup white sugar
- ⅔ cup salted sweet cream butter, softened
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 eggs
- 2 tsp lemon extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and white sugar until the mixture is light and fluffy. This helps incorporate air and creates a tender texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to distribute the leavening agent evenly.
- Combine Dry and Wet: Gradually add the flour mixture to the creamed butter and sugar, mixing gently until just combined to avoid overworking the dough.
- Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the lemon extract and mix until evenly distributed throughout the dough.
- Form Cookies: Drop spoonfuls of the dough onto an ungreased baking sheet, spacing them to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn a delicate golden color and the centers are set.
Notes
- You can substitute lemon extract with fresh lemon zest and a bit of lemon juice for a more natural lemon flavor.
- Ensure the butter is softened but not melted to maintain the right dough consistency.
- For a softer cookie, slightly reduce the baking time; for a crispier cookie, extend it by a minute or two but watch closely to prevent burning.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
