Description
These Lemon Poundcake Cookies are buttery, soft, and bursting with fresh lemon flavor. Inspired by classic poundcake, these cookies combine the richness of butter and sugar with zesty lemon juice and zest, making them a perfect treat for any lemon lover. Lightly dusted with powdered sugar, they offer a delightful balance of sweet and tangy in every bite, ideal for afternoon tea or a sweet snack.
Ingredients
Scale
Cookies
- 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: Beat the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy, which incorporates air for a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract, lemon zest, and fresh lemon juice to infuse the dough with lemon flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually combine the dry ingredients with the wet mixture, mixing just until incorporated. The dough should be soft but not sticky to the touch.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart to allow for spreading.
- Flatten Dough Balls: Gently flatten each dough ball with the back of a spoon or your fingers to form discs for even baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden, indicating they are cooked through.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, preventing sogginess.
- Dust with Powdered Sugar: Once cooled, dust the cookies generously with powdered sugar for a sweet, delicate finish.
Notes
- Ensure butter is softened to room temperature for easier creaming and smoother dough.
- Do not overmix the dough once flour is added to prevent tough cookies.
- If you prefer a stronger lemon flavor, add an extra half teaspoon of lemon zest.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a decorative touch, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
