Lemon Pound Cake Cookies
Ingredients:
For the Cookies:
- 1 cup granulated sugar
- 2/3 cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Zest of 1 lemon
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 1–2 tablespoons fresh lemon juice (adjust for desired consistency)
- Extra lemon zest for garnish (optional)
Directions:
1. Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Add the lemon juice, vanilla extract, and lemon zest, mixing until smooth and fragrant.
2. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and baking powder.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies soft.
3. Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes to make it easier to handle and enhance the flavors.
4. Shape and Bake:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop tablespoon-sized portions of dough, roll into balls, and place about 2 inches apart on the sheet.
- Gently flatten the tops with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges turn lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
5. Make the Lemon Glaze:
- Whisk together powdered sugar and lemon juice until smooth and pourable.
- Adjust consistency by adding more sugar for a thicker glaze or more lemon juice for a thinner drizzle.
6. Decorate and Serve:
- Drizzle the glaze over cooled cookies and sprinkle with extra lemon zest, if desired.
- Let the glaze set for a few minutes before serving. Perfect with tea or coffee.
Time:
- Prep: 15 minutes
- Chill: 30 minutes
- Bake: 12 minutes
- Total: 57 minutes
Yield:
About 20 cookies
Tips:
- Storage: Keep cookies in an airtight container at room temperature up to 5 days, or freeze for longer freshness.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
