These Lemon Pound Cake Cookies are soft, buttery, and bursting with vibrant citrus flavor. Inspired by the rich texture of a pound cake, these cookies are lighter, chewier, and perfect for lemon lovers. With a sweet glaze and a touch of zest on top, they’re a treat that’s as beautiful as it is delicious.

Why You’ll Love These Cookies

• Bright and Refreshing: Lemon zest and juice give these cookies a fresh citrusy flavor.
• Soft and Chewy Texture: Like pound cake in cookie form!
• Perfect for Any Occasion: Great for spring gatherings, tea parties, or just a midday treat.
• Easy to Make: Simple ingredients come together in no time.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened: Adds richness and moisture.
• 1 cup granulated sugar: Sweetens the cookies perfectly.
• 2 large eggs: Provides structure and helps bind the dough.
• 2 teaspoons vanilla extract: Enhances the lemon flavor.

• 2 tablespoons lemon zest (about 1 lemon): For a burst of citrusy aroma.
• 2 tablespoons fresh lemon juice: Adds tang and brightness.
• 2 1/2 cups all-purpose flour: Forms the base of the cookies.
• 1 teaspoon baking powder: Helps the cookies rise slightly.
• 1/4 teaspoon salt: Balances the sweetness and enhances flavor.

For the Topping:

• 1 cup powdered sugar: Creates the glaze.
• 2–3 tablespoons fresh lemon juice: Adjust for your desired glaze consistency.
• 1 teaspoon lemon zest (optional): For garnish.

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Zester or grater
• Baking sheet
• Parchment paper

How to Make Lemon Pound Cake Cookies

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.

Step 3: Add the Wet Ingredients

1. Beat in the eggs, one at a time, mixing well after each addition.
2. Add the vanilla extract, lemon zest, and lemon juice. Mix until fully combined.

Step 4: Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.

Step 5: Scoop and Bake

1. Scoop the dough into rounded tablespoons and place them on the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 10–12 minutes, or until the edges are just beginning to turn golden. The centers should still look slightly soft.
3. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and 2–3 tablespoons of fresh lemon juice until smooth and pourable.
2. Drizzle the glaze over the cooled cookies and sprinkle with extra lemon zest for garnish, if desired.

Tips for Perfect Lemon Pound Cake Cookies

• Use Fresh Lemon Juice and Zest: Fresh lemons provide the brightest and most natural lemon flavor.
• Don’t Overbake: The cookies should look slightly underbaked in the center when you take them out of the oven; they’ll firm up as they cool.
• Chill the Dough (Optional): For thicker cookies, chill the dough for 30 minutes before baking.
• Add White Chocolate Chips: For a sweeter twist, fold in 1/2 cup of white chocolate chips.

Variations

• Lemon-Lime Cookies: Add lime zest and juice for a citrus blend.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
• Decorative Touch: Sprinkle coarse sugar or sanding sugar on the glaze before it sets for a sparkly finish.

What to Serve with Lemon Pound Cake Cookies

• Tea or Coffee: A warm beverage complements the bright lemon flavor perfectly.
• Fruit Salad: Serve with a light fruit salad for a refreshing dessert.
• Vanilla Ice Cream: Sandwich two cookies with a scoop of ice cream for an indulgent treat.

Storage and Reheating

• Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days.
• Refrigerate: Keep in the fridge for up to 1 week for a firmer texture.
• Freeze: Freeze unglazed cookies in a freezer-safe bag for up to 2 months. Thaw and glaze before serving.

Frequently Asked Questions (FAQ)

Can I use bottled lemon juice?

Fresh lemon juice is best for this recipe, but bottled lemon juice can work in a pinch. Just note that the flavor may be less vibrant.

Can I make these cookies dairy-free?

Yes! Substitute the butter with a plant-based alternative and ensure the glaze ingredients are dairy-free.

Can I make smaller cookies?

Absolutely! Adjust the baking time to 8–10 minutes for smaller cookies.

Nutritional Information (per cookie, based on 24 cookies)

• Calories: 150
• Protein: 2g
• Fat: 7g
• Carbohydrates: 20g
• Sugar: 12g

Final Thoughts

These Lemon Pound Cake Cookies are a delightful treat that brings the brightness of lemon and the richness of pound cake together in cookie form. Perfect for sharing, gifting, or simply enjoying with your favorite beverage, these cookies are sure to be a hit.

If you try this recipe, I’d love to hear how it turned out! Share your photos on Instagram or Pinterest and let me know if you added your own creative twist.

Happy baking! 🍋✨