Description

Delightfully soft and tangy, these Lemon Pound Cake Cookies are a citrus lover’s dream. With a refreshing lemon glaze drizzled on top, these cookies are perfect for any occasion, from afternoon tea to dessert.

Ingredients

Cookies:

1 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Optional Glaze:

1 cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs and flavorings: Add eggs one at a time, beating well. Mix in lemon zest, lemon juice, and vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine wet and dry ingredients: Gradually add dry ingredients to wet, mixing just until combined.
Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until edges are golden.
Cool and glaze: Cool on sheet, then drizzle with glaze made of powdered sugar and lemon juice.

Notes

For extra lemon flavor, consider adding lemon extract or oil.
Store cookies in an airtight container for up to 5 days.