Lemon Poundcake Cookies

 

Why You’ll Love This Recipe

1. Poundcake Texture : Dense, soft, and rich—like a bite-sized cake.
2. Bright Lemon Flavor : Zest and juice give a burst of citrus in every bite.
3. Glazed Perfection : A simple lemon glaze adds a glossy, sweet finish.
4. Quick & Easy : Ready in under an hour with pantry staples.
5. Customizable : Add poppy seeds, lavender, or a drizzle of white chocolate.

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Ingredients You’ll Need

Makes 24–30 cookies

For the Cookies:

• 1 cup (2 sticks) unsalted butter , softened 🧈
• 1 cup granulated sugar
• 2 large eggs , room temperature
• 1 tsp vanilla extract
• Zest of 2 lemons (about 2 tbsp)
• 2 tbsp fresh lemon juice
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Optional : 1 tsp poppy seeds or edible flowers for garnish

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Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C) . Line baking sheets with parchment paper.

Step 2: Cream Butter & Sugar

1. In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).

Step 3: Add Wet Ingredients

1. Beat in eggs, one at a time. Mix in vanilla, lemon zest, and lemon juice.

Step 4: Mix Dry Ingredients

1. Whisk flour, baking powder, and salt. Gradually add to the wet mix until just combined.

Step 5: Bake

1. Scoop 1-tbsp dough balls, roll in powdered sugar (optional), and bake for 10–12 minutes (edges golden, centers soft).

Step 6: Glaze & Garnish

1. Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Sprinkle with zest or poppy seeds.

2. Why This Recipe Works

   • Butter Base : High-fat butter ensures a dense, cake-like crumb.
   • Lemon Zest : Adds intense citrus aroma without extra liquid.
   • Baking Powder : Lifts the dough slightly for a tender texture.

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   Variations to Try

   • Poppy Seed Delight : Fold 1 tbsp poppy seeds into the batter.
   • Lemon-Lavender : Add 1 tsp dried culinary lavender to the dough.
   • Citrus Swap : Use orange or lime zest for a different twist.
   • Gluten-Free : Substitute 1:1 gluten-free flour.
   • Vegan Option : Use plant-based butter and egg replacer (like flax eggs).

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   Tips for Success

   • Room-Temp Ingredients : Ensures smooth mixing and even texture.
   • Don’t Overmix : Stir until just combined to avoid toughness.
   • Chill Dough : If cookies spread too much, refrigerate dough for 15 minutes before baking.
   • Storage : Keep in an airtight container for up to 5 days or freeze dough balls.

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   Serving Suggestions

   • Spring Brunch : Pair with mimosas or Earl Grey tea.
   • Gift Idea : Package in tins with a ribbon and a lemon slice decoration.
   • Romantic Dessert : Serve with fresh berries and a dollop of whipped cream.

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   Final Thoughts

   These Lemon Poundcake Cookies are a sunny, citrusy treat that captures the essence of pound cake in a cookie. Perfect for lemon lovers or anyone craving a soft, glazed dessert that’s easy to make and impossible to resist.

   Your turn! Have you tried these yet? Share your favorite citrus pairings or baking hacks below. 🍋