Description
These Lemon Poundcake Cookies are light, tangy, and bursting with fresh lemon flavor. Soft and buttery with a slightly crisp edge, they are topped with a smooth lemon glaze that adds the perfect citrusy sweetness. Perfect for springtime or any time you crave a bright, refreshing cookie treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1/4 cup sour cream (or Greek yogurt for a tangy twist)
Glaze
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which takes about 2-3 minutes. This step incorporates air for tender cookies.
- Add Wet Flavorings: Beat in the egg, vanilla extract, lemon zest, and lemon juice until the mixture is well combined and smooth.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Incorporate Sour Cream: Stir in the sour cream until the dough is smooth and slightly sticky. This adds moisture and a slight tang.
- Portion Dough: Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Prepare Glaze: While the cookies are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and runny but thick enough to drizzle.
- Cool Cookies: Remove the baked cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up slightly before transferring to a wire rack to cool completely.
- Glaze Cookies: Drizzle the lemon glaze over the cooled cookies and allow the glaze to set, which usually takes about 15-20 minutes.
- Serve and Enjoy: Enjoy these light, tangy, and delicious lemon poundcake cookies with tea or as a delightful dessert.
Notes
- For extra tang, use Greek yogurt instead of sour cream.
- Ensure butter is softened to room temperature for easy creaming.
- Do not overmix the dough to keep cookies tender and soft.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a zestier glaze, add more lemon zest or a drop of lemon extract.
