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

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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.