Description
These Lemon Pound Cake Cookies are a delightful treat that combines the flavors of a classic pound cake with the convenience of cookies. Soft, lemony, and topped with a tangy glaze, they are perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
- 1/2 cup sour cream
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then mix in lemon juice, lemon zest, vanilla extract, lemon extract (if using), and sour cream until smooth.
- Combine dry and wet ingredients: Gradually add dry ingredients to the wet mixture, stirring until fully combined.
- Bake: Scoop dough onto baking sheets and bake for 10-12 minutes until edges are golden.
- Make glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
Notes
- These cookies have a soft, cakey texture reminiscent of a lemon pound cake.
- For extra lemon flavor, add more zest to the glaze.
- Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
