Description
These Lemon Pound Cake Cookies are buttery, soft, and tender with a bright lemon flavor and a sweet vanilla glaze. Inspired by the classic pound cake, these cookies combine the best of cake and cookie textures for a delightful treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- â…” cup granulated sugar
- â…” cup unsalted butter, softened
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Glaze
- ½ cup powdered sugar
- Milk, to taste
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: Add the granulated sugar and softened butter to a mixing bowl. Beat them together until the mixture is smooth, creamy, and well combined, ensuring the sugar is thoroughly incorporated into the butter.
- Mix Dough Ingredients: Add the all-purpose flour, baking powder, eggs, fresh lemon juice, and vanilla extract to the butter mixture. Beat on high speed until all ingredients are fully combined and the dough is soft and homogenous.
- Shape Cookies: Divide the dough into 24 evenly sized balls. Place them spaced apart on a baking sheet and gently flatten each ball slightly with your palm to allow for even baking.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes until they are cooked through and slightly browned on the bottom. Remove from the oven and allow them to cool slightly on the baking sheet.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and milk. Add the milk gradually until you reach a smooth, drizzleable consistency.
- Glaze Cookies: Drizzle the vanilla glaze over the warm cookies. Let them sit for several minutes to allow the glaze to set before serving.
Notes
- Make sure the butter is softened but not melted for proper creaming with sugar.
- Do not over-bake the cookies to keep them tender and moist.
- Adjust milk in the glaze to reach desired thickness for drizzling.
- These cookies can be stored in an airtight container for up to 3 days.
- Optional: Add lemon zest to the dough for extra lemon flavor.
