Description
These Lemon Poundcake Cookies are buttery, tender, and bursting with fresh lemon flavor. A delightful twist on classic pound cake, these cookies feature a soft crumb enhanced with lemon zest and juice, topped with a tangy lemon glaze. Perfect for a refreshing treat or a citrusy dessert to brighten up any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1/4 cup sour cream (or Greek yogurt for a tangy twist)
Glaze
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with the granulated sugar until light and fluffy. This process takes about 2-3 minutes and helps to create a tender texture by incorporating air.
- Add Flavorings and Egg: Beat in the egg, vanilla extract, lemon zest, and lemon juice until the mixture is well combined, infusing bright citrus notes into the dough.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which can lead to tough cookies.
- Add Sour Cream: Stir in the sour cream until the dough becomes smooth and slightly sticky, adding moisture and a slight tanginess to the cookies.
- Portion Dough: Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set, indicating they are perfectly baked but still tender.
- Prepare Glaze: While the cookies bake, mix the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth to create a tangy glaze.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Glaze Cookies: Drizzle the lemon glaze over the fully cooled cookies, then allow the glaze to set before serving for a glossy, flavorful finish.
- Serve and Enjoy: Enjoy these light, tangy, and delicious lemon poundcake cookies as a refreshing dessert or snack.
Notes
- For a tangier flavor, substitute sour cream with Greek yogurt.
- Make sure the butter is softened but not melted for the best creaming results.
- Do not overmix the dough to keep the cookies tender and soft.
- If lemon juice is not fresh, reduce quantity to avoid bitterness.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
