Lemon Poundcake Cookies

Here’s a bright and buttery Lemon Poundcake Cookie recipe — soft, dense, and packed with sweet-tart lemon flavor. They taste just like your favorite lemon pound cake in bite-sized cookie form!

🍋 Lemon Poundcake Cookies

📝 Ingredients:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest (about 1 large lemon)

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

For the Glaze (Optional but Recommended):

• 1 cup powdered sugar

• 2–3 tablespoons lemon juice

• 1/2 teaspoon lemon zest

👩‍🍳 Instructions:

1. Prep:

   • Preheat oven to 350°F (175°C).

   • Line baking sheets with parchment paper or silicone baking mats.

2. Make the dough:

   • In a large bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes).

   • Beat in the eggs one at a time, then mix in lemon juice, zest, and vanilla.

   • In a separate bowl, whisk together flour, baking powder, and salt.

   • Gradually add the dry ingredients to the wet mixture until fully combined.

3. Scoop and bake:

   • Scoop dough into 1.5-tablespoon balls (about the size of a rounded tablespoon).

   • Place 2 inches apart on baking sheets.

   • Bake for 10–12 minutes, or until the edges are just lightly golden and centers are set.

4. Cool:

   • Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

5. Glaze (Optional but amazing):

   • Whisk together powdered sugar, lemon juice, and zest until smooth.

   • Drizzle or dip the tops of the cooled cookies in the glaze.

   • Let glaze set before storing.

💡 Tips & Variations:

• Add white chocolate chips for extra sweetness.

• For extra lemon punch, use a few drops of lemon extract in the dough or glaze.

• Store in an airtight container at room temp for up to 5 days.

Would you like a gluten-free version or one made with cake mix for a shortcut?