Description
These Lemon Poundcake Cookies are a delightful treat with a burst of citrusy flavor. Soft and tender, these glazed cookies are perfect for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Bake: Scoop tablespoon-sized portions onto the prepared baking sheet and bake for 12–14 minutes until lightly golden.
- Cool and glaze: Let cool on the baking sheet, then transfer to a wire rack. For the glaze, whisk powdered sugar with lemon juice until smooth, and drizzle over cooled cookies. Let the glaze set before serving.
Notes
- For extra lemon flavor, add a few drops of lemon extract to the dough.
- Store in an airtight container at room temperature for up to 4 days.
