Zesty Lemon Pound Cake Cookies: Soft, Sweet, and Irresistibly Tangy!

If you’re a fan of bright, citrusy desserts, these Lemon Pound Cake Cookies are a must-try. Soft, buttery, and bursting with fresh lemon flavor, these cookies are like little bites of sunshine. The combination of rich pound cake-like texture with a tangy lemon glaze makes them irresistibly delicious. Whether you’re baking for a special occasion, a tea party, or just to satisfy a sweet craving, these cookies are sure to impress.

What sets these cookies apart is their perfectly balanced flavor. The buttery base gives them a rich, melt-in-your-mouth texture, while fresh lemon juice and zest add just the right amount of tartness. The sweet lemon glaze on top enhances the citrus notes, making each bite even more delightful. If you love classic pound cake but want something in a smaller, more snackable form, these cookies are the answer.

They’re also incredibly easy to make. With simple pantry ingredients and minimal prep time, you can whip up a batch in under 30 minutes. The dough comes together quickly, and the cookies bake to golden perfection in just over 10 minutes. Once cooled, a drizzle of lemon glaze adds the final touch of sweetness and zing.

Whether you enjoy them with a cup of tea, as an afternoon treat, or as part of a dessert spread, these Lemon Pound Cake Cookies are bound to be a favorite. Their soft, chewy texture and vibrant lemon flavor make them a refreshing change from traditional cookies.

Servings and Timing

Servings: 24 cookies
Prep Time: 15 minutes
Bake Time: 12-14 minutes
Total Time: 30 minutes

Ingredients

For the cookies:

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 ½ tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
3. Add the eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
7. While the cookies cool, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
8. Drizzle the glaze over the cooled cookies and allow it to set before serving. Enjoy!

Variations

• Extra Lemon Flavor: Add a few drops of lemon extract for an even more intense citrus taste.
• Lemon-Poppy Seed Twist: Stir in 1 tablespoon of poppy seeds for added texture and flavor.
• Glaze Alternative: Swap lemon juice for milk in the glaze for a milder sweetness.
• Berry Infusion: Mix in ½ cup of finely chopped raspberries or blueberries for a fruity variation.

Tips

• Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smooth batter.
• Avoid Overbaking: The cookies should be lightly golden on the edges but still soft in the center. They will continue to firm up as they cool.
• Storage: Store cookies in an airtight container at room temperature for up to 4 days.
• Make Ahead: You can freeze the unglazed cookies for up to 2 months. Just thaw and add the glaze before serving.

These Lemon Pound Cake Cookies are the perfect blend of buttery richness and zesty freshness. Whether you make them for a special occasion or just because, they’re sure to brighten up your day!