Lemon Poundcake Cookies (Print Version)

Ingredients:

01 - 1 cup unsalted butter, softened.
02 - 1 cup granulated sugar.
03 - 1 large egg.
04 - 2 tbsp lemon zest (about 2 lemons).
05 - 2 tbsp fresh lemon juice.
06 - 2 1/2 cups all-purpose flour.
07 - 1/2 tsp baking powder.
08 - 1/4 tsp salt.
09 - 1 cup powdered sugar (for glaze).
10 - 2 tbsp fresh lemon juice (for glaze).
11 - 1 tbsp lemon zest (optional, for glaze).

Instructions:

01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - Cream together the softened butter and granulated sugar until light and fluffy.
03 - Beat in the egg, followed by the lemon zest and lemon juice.
04 - In another bowl, whisk together the flour, baking powder, and salt.
05 - Gradually combine the dry and wet ingredients until just combined.
06 - Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
07 - Flatten each cookie slightly and bake for 10-12 minutes until the edges are golden.
08 - Cool on the baking sheet for a few minutes before transferring to a wire rack.
09 - Whisk together powdered sugar and lemon juice until smooth. Add zest for extra flavor.
10 - Drizzle the glaze over the cooled cookies and serve.

Notes:

01 - These cookies have a rich, buttery base with a bright, zesty lemon flavor, making them perfect for lemon lovers.
02 - The lemon glaze adds an extra burst of citrus flavor and sweetness.

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