If you’re daydreaming about the perfect blend of zesty lemon goodness wrapped in a tender, buttery cookie, then you’re in for a real treat with this Lemon Poundcake Cookies Recipe. These cookies have all the charm of a classic poundcake but in a delightful handheld form that makes sharing (or sneaking bites when no one’s looking) so much easier. Bright with fresh lemon zest and juice, with a luscious glaze that adds just the right hint of sweetness, these cookies are a sunshine-in-your-mouth kind of experience you won’t want to miss.

Lemon Poundcake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Lemon Poundcake Cookies Recipe is a breeze because each one plays a crucial role in building the perfect balance of flavors and texture. From the all-purpose flour creating the base structure to the fresh lemon elements adding that signature lift, every ingredient counts.

All-purpose flour (1 1/2 cups): The foundation of the cookie, providing structure and a tender crumb.
Baking powder (1/2 tsp): Helps the cookies rise just enough for a nice, soft texture.
Salt (1/4 tsp): Balances sweetness and enhances the lemon flavor.
Unsalted butter (1/2 cup, softened): Adds richness, moisture, and that melt-in-your-mouth feel.
Granulated sugar (3/4 cup): Sweetens while helping to give a light, fluffy texture.
Large egg (1): Binds the ingredients and contributes to tenderness.
Vanilla extract (1 tsp): Adds a subtle depth of flavor that complements the lemon.
Fresh lemon zest (1 tbsp): Bursts of citrus brightness and aroma.
Fresh lemon juice (1 tbsp): Imparts the tart lemon punch that makes these cookies stand out.
Sour cream (1/4 cup): Keeps the dough moist and adds a slight tang for complexity (Greek yogurt works well, too!).
Powdered sugar (1/2 cup): The sweet base for the glaze that finishes the cookies beautifully.
Glaze lemon juice (2 tbsp): Intensifies the lemon flavor in the drizzle.
Glaze lemon zest (1/2 tsp): Adds texture and a fresh lemon kick to the glaze.

How to Make Lemon Poundcake Cookies Recipe

Step 1: Prepare your oven and dry ingredients

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat, so the cookies bake evenly without sticking. Next, whisk together the flour, baking powder, and salt in a medium bowl—this combo ensures your cookies stay tender yet light.

Step 2: Cream the butter and sugar

In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This is where the magic begins, giving your cookies that delicate texture and a touch of sweetness that will shine through in every bite.

Step 3: Incorporate the egg, vanilla, and lemon

Beat in the egg, vanilla extract, fresh lemon zest, and lemon juice until everything is well combined. This step infuses the dough with that unmistakable lemon flavor, bright and refreshing.

Step 4: Combine dry and wet ingredients

Gradually add the dry flour mixture to the wet ingredients, mixing just until incorporated. Over-mixing here can lead to tough cookies, so a gentle hand is your best friend.

Step 5: Add sour cream

Fold in the sour cream to give your dough a smooth, slightly sticky consistency. This ingredient adds moisture and a subtle tang that complements the lemon perfectly, keeping the cookies soft and tender.

Step 6: Portion and bake

Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto your prepared baking sheet, spacing each cookie about 2 inches apart. Bake for 10 to 12 minutes until the edges turn golden brown and the centers are set but still soft. The aroma filling your kitchen at this point is pure happiness!

Step 7: Prepare and apply the glaze

While the cookies bake, whisk together powdered sugar, lemon juice, and lemon zest to make a smooth glaze. After the cookies cool for about 5 minutes on the baking sheet, transfer them to a wire rack to cool completely before drizzling the glaze on top. Letting the glaze set adds a delightful glossy finish and an extra burst of lemon sweetness.

How to Serve Lemon Poundcake Cookies Recipe

Garnishes

A sprinkle of extra lemon zest or a few finely chopped candied lemon peel pieces make for pretty, flavorful garnishes. These little touches add visual appeal and enhance the citrus notes, making your cookies look as good as they taste.

Side Dishes

Pair these cookies with a hot cup of herbal tea or a refreshing glass of iced lemonade for a perfect afternoon pick-me-up. Their light texture and bright lemon flavor complement fruity or creamy beverages beautifully without overwhelming your palate.

Creative Ways to Present

Try stacking a few cookies with a dollop of lemon curd or whipped cream sandwiched between two for an elegant twist. Serving them on a decorative platter with fresh lemon slices or edible flowers also makes for a charming presentation, ideal for brunch or tea parties.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Poundcake Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to 3 days, making them a quick go-to snack or dessert that’s always ready.

Freezing

If you want to enjoy these lemony delights later, freeze the baked and cooled cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They freeze well for up to 2 months and can be thawed overnight on the counter.

Reheating

To refresh frozen or room temperature cookies, warm them in a low oven (around 300°F) for 5 to 7 minutes. This brings back their tender texture and makes the glaze shine just like freshly made.

FAQs

Can I substitute the sour cream with Greek yogurt?

Absolutely! Greek yogurt works wonderfully in this recipe and even adds a nice tangy twist that pairs beautifully with the lemon flavors.

How long do these Lemon Poundcake Cookies keep fresh?

Stored properly in an airtight container, they stay fresh for about 3 days at room temperature, perfect for enjoying throughout the week.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just ensure the blend contains xanthan gum or a similar binder to keep the texture intact.

Is it possible to make these cookies dairy-free?

To make a dairy-free version, swap the butter for a plant-based margarine and use dairy-free yogurt or sour cream alternatives. The texture and lemon zing will still be fantastic!

What is the best way to get the lemon zest?

The best way is to use a fine grater or microplane to zest just the yellow outer peel without the bitter white pith underneath. Fresh zest packs the most flavorful punch!

Final Thoughts

There’s something truly delightful about the way this Lemon Poundcake Cookies Recipe captures the essence of classic lemon poundcake in a cozy, handheld cookie. Whether you’re baking for friends, family, or yourself, these cookies bring a little sunshine and smiles to any table. So grab your ingredients and give these lovely lemon treats a try — I promise they’ll become a quickly beloved favorite!