These lemon poundcake cookies are a delightful treat that will brighten up any day. Soft and citrus-infused, they offer the perfect balance of lemon zest and juice, delivering a refreshing burst of flavor. Topped with a light dusting of powdered sugar, these cookies combine just the right amount of sweetness and tartness. They’re ideal for enjoying with a cup of tea or sharing with friends at a gathering.
Why You’ll Love This Recipe
I absolutely love this recipe for its simplicity and the fresh citrus kick it offers. The lemon flavor is perfectly balanced—neither too overpowering nor too subtle. The soft texture of the cookies, combined with the slight crunch of the powdered sugar topping, makes each bite irresistible. Plus, they come together in under 30 minutes, making it an easy treat for any occasion. If you’re a fan of lemony desserts, this recipe is sure to become a favorite!
Ingredients
For the Cookies:
1 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 cup granulated sugar
2 tablespoons lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1/4 teaspoon salt
For the Topping:
Powdered sugar (for dusting)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not too sticky.
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet about 2 inches apart.
Gently flatten each cookie with the back of a spoon or your fingers to form round discs.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, dust them with powdered sugar for a lovely finishing touch.
Servings and timing
This recipe makes about 24 cookies. It takes approximately 15 minutes to prep and 12 minutes to cook, with a total time of around 27 minutes.
Variations
If you want to mix things up, you can:
Add a teaspoon of poppy seeds to the dough for a bit of texture and flavor.
Swap the powdered sugar topping for a light lemon glaze for an extra citrusy kick.
For a slightly different flavor, try using orange zest and juice instead of lemon.
Storage/Reheating
I store my lemon poundcake cookies in an airtight container at room temperature, where they stay fresh for up to 4-5 days. If you need to store them for a longer period, you can freeze the cookies. Just wrap them tightly in plastic wrap or foil, place them in a freezer bag, and freeze for up to 3 months. To reheat, simply warm them in the oven at 350°F (175°C) for a few minutes until soft again.
FAQs
Can I use margarine instead of butter for this recipe?
I wouldn’t recommend using margarine, as butter gives these cookies the best texture and flavor. Margarine can sometimes make cookies too soft and greasy.
How can I make the dough less sticky?
If you find the dough too sticky to handle, you can chill it in the refrigerator for about 15 minutes. This will make it easier to scoop and shape the dough.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the fridge for up to 2 days before baking. This can actually enhance the flavor as it allows the lemon zest and juice to infuse the dough more.
Can I add frosting to these cookies?
While the cookies are delicious on their own, you can add a simple lemon glaze or cream cheese frosting on top if you prefer a sweeter, more indulgent treat.
How do I prevent the cookies from spreading too much during baking?
To prevent the cookies from spreading too much, make sure the dough is thick enough. If you’re concerned, you can refrigerate the dough balls for 10-15 minutes before baking.
Conclusion
These lemon poundcake cookies are the perfect balance of sweet and tart, with a soft and light texture that melts in your mouth. Whether you’re serving them at a party, enjoying them with your afternoon tea, or just indulging yourself, they are sure to become a staple in your recipe collection. The ease and simplicity of this recipe make it a go-to for any lemon lover, and the refreshing citrus flavor will keep you coming back for more!
📖 Recipe:
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Lemon Poundcake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Lemon Poundcake Cookies are the ultimate treat for lemon lovers. With a perfect balance of fresh lemon zest and juice, these cookies are soft, tender, and topped with powdered sugar. The refreshing citrus flavor combined with a slightly crunchy topping makes them an irresistible choice for any occasion. Quick to make in under 30 minutes, they’re perfect for sharing or enjoying with your favorite tea.
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 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the Topping:
Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat the softened butter and granulated sugar together in a large bowl until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually combine the dry ingredients with the wet mixture, mixing just until incorporated. The dough should be soft but not sticky.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
- Flatten each dough ball gently with the back of a spoon or your fingers to form discs.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with powdered sugar.
Notes
Store cookies in an airtight container at room temperature for up to 4-5 days.
Freeze cookies for up to 3 months for longer storage. Reheat at 350°F (175°C) for a few minutes.
If the dough is too sticky, refrigerate for 15 minutes to make it easier to handle.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 160 kcal
