If you crave that irresistible combination of buttery richness and bright, tangy citrus, you’ll fall head-over-heels for these Lemon Poundcake Cookies. Imagine the soft, velvety crumb of classic pound cake transformed into tender cookies, each topped with a zesty lemon glaze that glistens like morning dew. They’re the perfect treat to share with friends at a brunch, enliven any afternoon tea, or simply bring a little sunshine to your own day.

Lemon Poundcake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for Lemon Poundcake Cookies is a breeze, and each one truly pulls its weight in the recipe. From the creamy butter to the punch of fresh lemon, these staples blend together to create cookies bursting with flavor and melt-in-your-mouth texture.

Unsalted butter, softened: This creates a rich, moist foundation that makes the cookies tender and luxurious.
Granulated sugar: Brings just the right amount of sweetness and helps the cookies brown beautifully.
Large egg: Adds structure and helps bind everything together for that classic pound cake feel.
Fresh lemon juice: Gives the dough and glaze a lively punch—don’t settle for bottled, fresh is best!
Lemon zest: Packs a fragrant, concentrated flavor that perfumes each bite.
Vanilla extract: Rounds out the tart lemon and adds a comforting, familiar aroma.
All-purpose flour: The backbone of the cookies, providing just the right crumb.
Baking powder: Adds a gentle lift, ensuring each cookie is light and tender.
Salt: Highlights all the flavors, keeping sweetness and citrus in perfect harmony.
Powdered sugar (for glaze): Blends smoothly into a glossy, sweet finish that bursts with lemon flavor.
Lemon juice (for glaze): Juices up the glaze with zing and a little extra pucker power.

How to Make Lemon Poundcake Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. This simple step makes sure your Lemon Poundcake Cookies bake evenly and lift off the sheet without sticking or overbrowning on the bottom.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, blend the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture turns pale and fluffy. You’re looking for a texture that’s light and airy, which is key for melt-in-your-mouth cookies.

Step 3: Add Wet Ingredients

Beat in the egg, followed by the fresh lemon juice, lemon zest, and vanilla extract. Mixing these in well brings out that signature citrus brightness and ensures the moist, pound cake-like texture.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This helps the baking powder and salt distribute evenly, so every bite of your Lemon Poundcake Cookies comes out just right.

Step 5: Bring It All Together

Gradually add the dry ingredients to the wet, mixing on low just until a soft dough forms. Don’t overmix—stop as soon as everything is incorporated. The dough will be plush and easy to scoop.

Step 6: Scoop and Bake

Drop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches in between each scoop for room to spread. Bake for 12 to 14 minutes, until the edges are a soft golden color. Your kitchen will smell absolutely dreamy!

Step 7: Cool Completely

Let the cookies sit on the baking sheet for about 5 minutes (they’re still fragile when hot), then gently transfer them to a wire rack to finish cooling. This keeps the bottoms crisp yet tender.

Step 8: Make the Lemon Glaze

While the cookies cool, whisk powdered sugar with enough fresh lemon juice to form a smooth, pourable glaze. Drizzle or spoon the glaze generously over each cookie and let them sit until the glaze sets, turning them into glossy little bakery treasures.

How to Serve Lemon Poundcake Cookies

Garnishes

To really make these cookies pop, try finishing them with an extra dusting of lemon zest on top of the glaze, a delicate edible flower, or even a sprinkle of sparkling sugar. These little touches make your Lemon Poundcake Cookies nearly too pretty to eat.

Side Dishes

These cookies pair beautifully with a cool glass of iced tea, hot coffee, or even a citrusy herbal tea. For a dessert board, serve them alongside seasonal berries or a creamy lemon yogurt for a fresh, vibrant spread.

Creative Ways to Present

Stack a few cookies and wrap them in parchment and bakery twine for the sweetest homemade gift. For parties, arrange them in a circle on a cake stand with lemon slices and mint sprigs tucked around. Or keep things playful by serving Lemon Poundcake Cookies as a mini dessert “flight” with other citrus treats.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Poundcake Cookies fresh by storing them in an airtight container at room temperature. They’ll maintain their tender texture and bright lemon flavor for up to four days—if you can resist eating them all before then!

Freezing

Both the baked cookies (glazed or unglazed) and unbaked dough can be frozen! Flash freeze baked cookies before stacking, or roll the dough into balls and freeze to bake fresh later. Just let cookies thaw at room temperature before glazing or enjoying.

Reheating

If you love a soft, slightly warm cookie, pop a Lemon Poundcake Cookie in the microwave for 5–8 seconds. This gently revives both the texture and the citrus aromas—a quick trick for cookie nirvana.

FAQs

How can I boost the lemon flavor?

For an even zestier citrus punch, add a little lemon extract to the dough or glaze, or increase the amount of zest. Don’t be shy—freshly grated zest is where all the aromatic oils live!

Can I make these cookies gluten-free?

Absolutely! Swap the 2 cups of all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture might be slightly different, but the flavor will still sing.

What’s the best way to zest a lemon?

Use a fine microplane or zester and only grate the bright yellow skin (not the bitter white pith underneath), moving the fruit around to avoid going too deep. The fresher the lemon, the more fragrant your zest will be!

Can I double the recipe for a party?

Yes! Simply double all the ingredients and bake in batches. Your crowd will appreciate it, and the Lemon Poundcake Cookies are sure to disappear quickly at any gathering.

Why did my cookies turn out dry?

This usually happens if they were baked a bit too long, or if the flour was over-measured. Be sure to scoop and level your flour, and remove the cookies as soon as the edges are lightly golden for that dreamy, soft crumb.

Final Thoughts

If you’re looking for a bright, bakery-style treat that’s effortlessly impressive yet easy to whip up, Lemon Poundcake Cookies deserve a spot in your baking rotation. Their sunny flavor and soft, melt-in-your-mouth goodness make every bite a little celebration—so go ahead and treat yourself (and everyone you love) to a batch soon!