Name: Lemon Poundcake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Dessert
Ingredients: 1 cup unsalted butter, softened.; 1 cup granulated sugar.; 1 large egg.; 2 tbsp lemon zest (about 2 lemons).; 2 tbsp fresh lemon juice.; 2 1/2 cups all-purpose flour.; 1/2 tsp baking powder.; 1/4 tsp salt.; 1 cup powdered sugar (for glaze).; 2 tbsp fresh lemon juice (for glaze).; 1 tbsp lemon zest (optional, for glaze).

Lemon Poundcake Cookies bring together the buttery richness of poundcake with a burst of fresh lemon zest and juice, making them a delightful citrusy treat for any occasion. These cookies are easy to make and perfect for lemon lovers, with a soft, melt-in-your-mouth texture complemented by a sweet and tangy lemon glaze. Perfect to serve with tea or coffee, these cookies offer the ultimate balance between richness and freshness. The lemon glaze adds an extra punch of flavor, making every bite refreshing and delicious.

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.