If you adore the bright, zesty flavor of lemon combined with the tender crumb of classic pound cake, then this Lemon Pound Cake Cookies Recipe is going to be your new obsession. These cookies capture all the sunny freshness of lemon pound cake in a perfectly bite-sized treat that’s soft, buttery, and just sweet enough. Every chewy, melt-in-your-mouth cookie is packed with lemon extract that adds a lively zing, making these little delights ideal for sharing with family, friends, or simply enjoying with a cup of tea on a lazy afternoon.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential, each contributing a unique element to the charming flavor and texture of our Lemon Pound Cake Cookies Recipe. From the creamy butter that creates a tender base to the zesty lemon extract that wakes up your taste buds, every component works in harmony to bring this cookie to life.
- White sugar: Gives the perfect sweetness and helps create that light, fluffy texture when creamed with butter.
- Salted sweet cream butter, softened: Adds richness and moisture, making the cookies wonderfully tender.
- All-purpose flour: The foundation of the dough providing structure and that classic soft chewiness.
- Baking powder: Helps the cookies rise just enough to keep them light without losing their dense pound cake feel.
- Eggs: Bind all ingredients together while adding moisture and richness.
- Lemon extract: The star flavor that infuses these cookies with bright citrus notes, turning them into the delicious treat that’s hard to resist.
How to Make Lemon Pound Cake Cookies Recipe
Step 1: Prepare Your Oven and Tools
Start by preheating your oven to 400°F and prepping a baking sheet with parchment paper or a silicone baking mat. This ensures your cookies won’t stick and will bake evenly, giving you that perfect golden edge.
Step 2: Cream Sugar and Butter
In a large bowl, cream together the sugar and softened butter until the mixture is fluffy and pale. This process is crucial because it incorporates air, helping your cookies develop that tender, melt-in-your-mouth texture.
Step 3: Combine Dry Ingredients
Whisk the all-purpose flour and baking powder together in a separate bowl. Mixing these dry ingredients thoroughly helps distribute the leavening agent evenly, ensuring consistent rising during baking.
Step 4: Mix Dry Ingredients into Butter Mixture
Gradually add the flour mixture into the creamed butter and sugar, mixing gently until combined. Being gentle here keeps the batter from getting tough, preserving the delicate crumb of the cookies.
Step 5: Add Eggs and Lemon Extract
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the lemon extract, which infuses the dough with that unmistakable bright citrus flavor that makes this Lemon Pound Cake Cookies Recipe so special.
Step 6: Drop Dough onto Baking Sheet
Using a spoon, drop small mounds of the dough onto your prepared baking sheet, spacing them evenly to give the cookies room to spread. This step is simple but important for uniform cooking and ideal cookie shape.
Step 7: Bake to Perfection
Place the cookies in the oven and bake them for 10 to 12 minutes, or until the edges turn golden brown. Keep an eye on them, as the cookies should be just baked through with tender centers that stay soft when cooled.
How to Serve Lemon Pound Cake Cookies Recipe
Garnishes
For an extra touch of charm and a burst of fresh flavor, sprinkle your cookies lightly with powdered sugar or zest a little fresh lemon peel on top. These simple garnishes not only enhance the look but also deepen that lovely lemony aroma and taste.
Side Dishes
Pairing these cookies with a cup of hot tea, such as Earl Grey or green tea, creates a wonderfully balanced snack. They also complement fresh fruit or a dollop of whipped cream beautifully, making your dessert or afternoon treat feel a bit more indulgent.
Creative Ways to Present
Arrange your Lemon Pound Cake Cookies Recipe on a beautiful platter with slices of fresh lemon and sprigs of mint for an elegant and refreshing presentation. You can also sandwich two cookies with lemon curd or cream cheese frosting to create a delightful variation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully when stored in an airtight container at room temperature for up to a week. This way, they stay soft and flavorful, ready whenever you need a quick lemony pick-me-up.
Freezing
If you want to enjoy your Lemon Pound Cake Cookies Recipe a little later, freeze the baked cookies in a single layer on a baking sheet and then transfer them to a freezer-safe container. They freeze well for up to 2 months, and you can thaw them at room temperature.
Reheating
To revive the soft texture, warm the cookies briefly in a microwave or oven before serving. Just 10 to 15 seconds in the microwave or 5 minutes at 300°F in the oven will bring back that freshly baked feel.
FAQs
Can I substitute lemon extract with fresh lemon juice?
While fresh lemon juice provides a bright flavor, it also adds extra moisture that can alter the cookie texture. Lemon extract is concentrated and perfect for this recipe, but if you want to use fresh juice, reduce other liquid elements slightly.
Why are my cookies not rising properly?
Make sure your baking powder is fresh and properly measured. Overmixing the dough can also deflate it, so mix just until ingredients come together. These small tweaks help ensure your cookies rise with a delicate crumb.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. However, the texture may vary slightly, so watch the baking time carefully to avoid overbaking.
How do I get the cookies to be softer and chewier?
Try slightly underbaking the cookies by a minute or two, and don’t flatten the dough balls too much before baking. This helps retain moisture for that wonderfully chewy texture.
Can I add other flavors or mix-ins?
Absolutely! Consider adding poppy seeds for a classic lemon-poppy flavor, or toss in white chocolate chips for a creamy contrast. Just remember to maintain the lemon extract for that signature zing.
Final Thoughts
If you’re looking for a refreshingly bright cookie that feels like a slice of sunshine in every bite, you really must try this Lemon Pound Cake Cookies Recipe. It’s simple, satisfying, and sure to become a beloved treat in your baking rotation. Trust me, once you do, these cookies will be the star of your next gathering or a delightful personal indulgence.
Print
Lemon Pound Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Lemon Pound Cake Cookies are a delightful treat combining the rich, buttery flavor of classic pound cake with a bright lemony twist. These tender, golden cookies are easy to make and perfect for any occasion, delivering a soft texture and refreshing citrus aroma in every bite.
Ingredients
Cookies
- ¾ cup white sugar
- â…” cup salted sweet cream butter, softened
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 eggs
- 2 tsp lemon extract
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it reaches the perfect temperature for baking the cookies evenly and achieving a golden brown finish.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened salted sweet cream butter and white sugar until the mixture becomes fluffy and well combined. This step incorporates air, which helps create a light texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent, ensuring consistent rise during baking.
- Mix Dry Ingredients Into Butter Mixture: Gradually add the flour mixture to the creamed butter and sugar, mixing just until incorporated to avoid overworking the dough, which can lead to tough cookies.
- Add Eggs and Lemon Extract: Beat in the eggs one at a time to maintain a smooth batter, then stir in the lemon extract to infuse the dough with a bright, citrus flavor.
- Form Cookies: Drop spoonfuls of the dough onto a baking sheet spaced apart to allow spreading while baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
Notes
- For softer cookies, avoid overbaking and remove from the oven as soon as the edges turn golden.
- You can substitute lemon extract with freshly grated lemon zest for a more natural flavor.
- Chilling the dough for 30 minutes before baking can help control spreading if desired.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Store cookies in an airtight container to keep them fresh for up to 3 days.
