There’s something magical about the scent of fresh lemons filling the kitchen—it’s like a warm hug from the sun. These lemon poundcake cookies are soft, buttery, and bursting with bright citrus flavor, perfect for those moments when you need a little pick-me-up. Whether you’re sharing them with friends over tea or sneaking a few straight from the cooling rack (we won’t judge), these cookies are a surefire way to add a little zest to your day.
Why You’ll Love These Cookies
These cookies strike the perfect balance between light and rich, fluffy and chewy. The fresh lemon juice and zest bring a natural brightness, while the buttery base makes them irresistibly soft. Plus, a dusting of powdered sugar (or a drizzle of lemon glaze if you’re feeling fancy) takes them to the next level.
Ingredients
For the 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 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Topping:
- Powdered sugar (for dusting)
- Optional: Lemon glaze (powdered sugar + lemon juice)
How to Make Lemon Poundcake Cookies
Step 1: Prepare the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 2: Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet. Lightly press each cookie down with the back of a spoon or your fingers to flatten slightly.
Step 3: Bake and Cool
Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Add the Finishing Touch
Once cooled, dust the cookies with powdered sugar for a simple, elegant finish. If you’re in the mood for even more lemony goodness, whisk together a quick glaze with powdered sugar and lemon juice, then drizzle it over the cookies.
Enjoy Your Sunshine-Filled Treats!
These lemon poundcake cookies are proof that a little citrus can go a long way in brightening your day. Soft, buttery, and bursting with fresh lemon flavor, they’re the perfect companion to your morning coffee or an afternoon tea break. Just be warned—once you taste one, resisting a second (or third) might be impossible!
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