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Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the Cookie Dough
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft but should hold its shape.
- Shape and Bake the Cookies
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each ball slightly with the palm of your hand to give the cookies a more classic cookie shape.
- Bake for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake; you want the cookies to stay soft and tender.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. The glaze should be thick but pourable. Add more lemon juice if you prefer a thinner glaze.
- Glaze the Cookies
- Once the cookies are completely cool, drizzle or spread the lemon glaze over the tops. Let the glaze set for about 10-15 minutes before serving.
Tips for the Best Lemon Pound Cake Cookies
- Use Fresh Lemon Juice and Zest: Freshly squeezed lemon juice and freshly grated lemon zest give the cookies a bright, natural citrus flavor that bottled juice can’t match.
- Don’t Overmix the Dough: Once the dry ingredients are added, mix just until everything is combined to keep the cookies tender.
- Chill the Dough for Thicker Cookies: If you prefer thicker cookies, chill the dough for about 30 minutes before baking to help prevent spreading.
Variations to Try
- Lemon Blueberry Cookies: Fold in 1/2 cup of fresh or dried blueberries to the dough for a fruity twist.
- Almond Lemon Cookies: Add 1/2 teaspoon of almond extract to the dough along with the vanilla for a subtle almond flavor that pairs beautifully with the lemon.
- Glazed Lemon Poppy Seed Cookies: Stir in 1 tablespoon of poppy seeds to the cookie dough and glaze for a delightful variation.
How to Serve Lemon Pound Cake Cookies
These cookies are versatile and can be enjoyed in a variety of ways:
- With Tea or Coffee: The lemon flavor pairs well with a hot cup of tea or coffee, making these cookies an ideal afternoon treat.
- As a Gift: Package the cookies in a decorative tin or box and give them as a homemade gift for friends and family.
- For Special Occasions: Serve these cookies at gatherings, brunches, or holiday parties for a touch of homemade goodness.
Storing Lemon Pound Cake Cookies
- Room Temperature: Store the cookies in an airtight container at room temperature for up to a week. If you’ve glazed them, place a sheet of parchment paper between layers to prevent sticking.
- Freezer: These cookies freeze well. Place them in a freezer-safe container or bag, and freeze for up to 3 months. Thaw at room temperature before serving.
Why These Cookies Are a Must-Try
Lemon Pound Cake Cookies are perfect for anyone who loves the zesty flavor of lemon and the soft, tender texture of a classic pound cake. The bright, citrusy glaze adds an extra burst of lemon flavor, making each bite a little piece of sunshine. Their ease of preparation and universal appeal make them a wonderful go-to recipe for both everyday enjoyment and special occasions.
Conclusion
If you’re a fan of lemon desserts or just looking for a new cookie recipe to try, these Lemon Pound Cake Cookies are sure to impress. Their light, tender texture and sweet-tart glaze make them a delightful addition to your cookie repertoire. Give them a try and bring a little extra zest into your life!