Lemon Poundcake Cookies are the perfect blend of rich, buttery flavor and zesty citrus freshness. These cookies are a delightful treat for lemon lovers, featuring the bright flavors of fresh lemon juice and zest paired with a sweet lemon glaze. They’re ideal for tea time or as a refreshing dessert any time of day.
INGREDIENTS
- Unsalted butter: 1 cup, softened, provides the rich, buttery base
- Granulated sugar: 1 cup, adds sweetness to the cookies
- Egg: 1 large, for binding the dough
- Lemon zest: 2 tbsp (about 2 lemons), adds a burst of citrus flavor
- Fresh lemon juice: 2 tbsp, enhances the lemony taste
- All-purpose flour: 2 1/2 cups, the base of the dough
- Baking powder: 1/2 tsp, helps the cookies rise
- Salt: 1/4 tsp, balances the flavors
- Powdered sugar: 1 cup (for the glaze), adds sweetness and creates a smooth glaze
- Fresh lemon juice: 2 tbsp (for the glaze), for a zesty, tangy finish
- Lemon zest: 1 tbsp (optional, for the glaze), for extra flavor and texture
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:
- Cream together the softened butter and granulated sugar until light and fluffy.
- Step 3:
- Beat in the egg, followed by the lemon zest and lemon juice.
- Step 4:
- In another bowl, whisk together the flour, baking powder, and salt. Gradually combine the dry and wet ingredients until just combined.
- Step 5:
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly.
- Step 6:
- Bake for 10-12 minutes until the edges are golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Step 7:
- Whisk together the powdered sugar and lemon juice until smooth. Add zest for extra flavor if desired.
- Step 8:
- Drizzle the glaze over the cooled cookies and serve.
Serving and Storage Tips
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Serve with tea, coffee, or as a light dessert after dinner for a refreshing, lemony treat.
Helpful Notes
- For a more intense lemon flavor, feel free to add extra lemon zest to both the cookie dough and the glaze.
- If you prefer a thicker glaze, reduce the amount of lemon juice slightly or add more powdered sugar until you reach your desired consistency.
Tips from Well-Known Chefs
- Chef Ina Garten recommends using freshly squeezed lemon juice for the best flavor, and always zest the lemons before juicing for maximum citrus impact.