Description
These Lemon Poundcake Cookies are a delightful treat that combines the rich, buttery flavor of traditional poundcake with a bright, citrusy lemon twist. Soft and tender with a slightly crisp edge, these cookies are perfect for any occasion and easy to make with simple ingredients.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract, lemon zest, and fresh lemon juice to infuse the dough with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. The dough should be soft but not sticky.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet spaced about 2 inches apart to allow room for spreading.
- Flatten Dough Balls: Gently press each dough ball with the back of a spoon or your fingers to flatten them into discs for even baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn a light golden color, indicating they are done.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Finish with Powdered Sugar: Once fully cooled, dust the cookies generously with powdered sugar for a sweet finishing touch.
Notes
- Use room temperature butter for easier creaming and better texture.
- Lemon zest and juice provide fresh citrus flavor; be sure not to use pre-grated lemon zest to avoid bitterness.
- Do not overmix the dough after adding flour to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in airtight containers for up to 3 months.
