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Lemon Poundcake Cookies

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These delightful cookies capture the classic essence of lemon poundcake in bite-sized treats with a zesty glaze.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tbsp lemon zest (about 1 lemon)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 1-2 tbsp fresh lemon juice (for glaze)
  • Optional: extra lemon zest for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients until a soft dough forms.
  4. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden. Allow cookies to cool on a wire rack.
  5. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and top with additional lemon zest if desired.

Notes

For even more lemon flavor, consider adding extra lemon zest to the dough. Ensure butter is at room temperature for mixing and let cookies cool completely before glazing.

Nutrition

Find it online: https://sourdoughvoyage.com/lemon-poundcake-cookies/