Introduction
Lemon Poundcake Cookies offer a delightful twist on the classic pound cake, combining the rich, buttery flavor with the zesty brightness of fresh lemons. These cookies are perfect for those who love a sweet treat with a refreshing citrus kick.
Whether you’re looking for a delicious dessert to impress guests or a simple snack to enjoy with your afternoon tea, these cookies are sure to be a hit. The combination of soft, chewy texture and the vibrant flavor of lemon zest makes each bite a delightful experience.
This recipe is not only easy to follow but also allows for creativity—feel free to add your favorite ingredients, such as poppy seeds or a sprinkle of powdered sugar for extra sweetness. Let’s dive into the ingredients and steps to create these scrumptious Lemon Poundcake Cookies!
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)
For the Lemon Glaze (optional):
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Incorporate Lemon Zest:
Stir in the lemon zest, ensuring it is evenly distributed throughout the mixture.
Mix Dry Ingredients:
In a separate bowl, combine your choice of flour (usually about 2 cups) with a pinch of salt and baking powder (1 teaspoon). Gradually add this to the wet mixture, mixing until just combined.
Scoop Cookies:
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
Cool:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare Lemon Glaze (Optional):
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cookies for added sweetness and a burst of lemon flavor.
Method of Storage for Lemon Poundcake Cookies
To keep your Lemon Poundcake Cookies fresh and delicious, follow these storage tips:
Cooling:
Allow the cookies to cool completely on a wire rack after baking. This helps prevent moisture buildup, which can make cookies soggy.
Choose the Right Container:
Use an airtight container to store the cookies. Options include:
Plastic containers with tight-fitting lids
Glass jars with seals
Resealable plastic bags (squeeze out excess air)
Layering:
If stacking cookies in a container, place parchment paper between layers to prevent them from sticking together.
Refrigeration:
If you plan to eat the cookies within a week, you can store them at room temperature in a cool, dry place. For longer freshness, refrigerate them in an airtight container.
Freezing:
For extended storage, freeze the cookies:
Place cooled cookies in a single layer on a baking sheet and freeze until solid.
Transfer the frozen cookies to an airtight freezer-safe container or bag, separating layers with parchment paper.
Label the container with the date. Frozen cookies are best consumed within 2-3 months for optimal flavor.
Reheating:
When ready to enjoy, you can thaw cookies at room temperature or warm them in the microwave for a few seconds to restore their softness.