Lemon Poundcake Cookies 🍋🍪 – Buttery, Zesty & Totally Irresistible
If you love the rich, buttery texture of poundcake and the bright, refreshing flavor of fresh lemons, then you’re going to fall head over heels for these Lemon Poundcake Cookies !
These tender, melt-in-your-mouth cookies combine the best elements of classic poundcake into a handheld treat — and finish it off with a zippy lemon glaze that makes every bite unforgettable. They’re perfect for afternoon tea, holiday baking, or anytime you need a little burst of sunshine in cookie form.
Let’s get baking!
🧈 Why You’ll Love These Cookies
- Buttery & tender : Just like your favorite poundcake, but in cookie form.
- Bright lemon flavor : Made with real lemon zest and juice — no artificial flavors!
- Perfect texture : Crisp edges with a soft, cake-like center.
- Elegant & easy : Looks fancy but takes just one bowl and 10 minutes to make.
- Great for gifting : Store in a tin and share the lemon love!
🧾 Ingredients (Makes about 24 Cookies)
For the cookies:
- 1 cup unsalted butter , softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest (about 1 medium lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice (adjust for consistency)
🔪 Equipment Needed
- Mixing bowl
- Hand mixer or stand mixer
- Whisk or spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Zester or microplane
- Measuring tools
👩🍳 Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (180°C) . Line baking sheets with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugar
In a large mixing bowl:
- Beat softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy — about 2–3 minutes .
Step 3: Add Eggs and Flavorings
- Add eggs , one at a time, beating well after each addition.
- Stir in lemon zest , fresh lemon juice , and vanilla extract until fully combined.
Tip: Use room temperature eggs for smoother mixing.
Step 4: Mix Dry Ingredients
In a separate bowl:
- Whisk together flour , baking powder , baking soda , and salt to evenly distribute the leavening agents.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Avoid overmixing — once the dough comes together smoothly, stop mixing.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon:
- Drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart .
- Bake for 10–12 minutes , or until the edges are lightly golden and the centers are set.
Let cool on the pan for 5 minutes , then transfer to a wire rack to cool completely before glazing.
Step 7: Make the Lemon Glaze (Optional)
In a small bowl:
- Whisk together powdered sugar and lemon juice until smooth.
- Adjust the consistency by adding more sugar (for thicker) or lemon juice (for thinner).
Drizzle over cooled cookies for a beautiful finish and extra lemon punch.
Step 8: Serve & Enjoy!
Once the glaze has set (about 10–15 minutes), serve and enjoy with a warm mug of tea, coffee, or a glass of cold milk.
🍰 Serving Suggestions
- With a dollop of whipped cream or mascarpone cheese on the side.
- Paired with fresh strawberries or mixed berries .
- Alongside a cup of Earl Grey tea or chamomile for a cozy treat.
- Layered with lemon curd for an extra-lemony twist.
- Packaged in tins as homemade gifts or hostess presents.
🥡 Storage & Reheating Tips
- Refrigerator: Store cooled cookies in an airtight container for up to 5 days .
- Freezer: Freeze unglazed cookies for up to 2 months . Thaw at room temperature and add glaze when ready to serve.
- Make Ahead: Prepare the dough ahead and refrigerate for up to 2 days before scooping and baking.
✅ Expert Tips for Success
- Always use room temperature butter and eggs for a smoother batter.
- Don’t skip fresh lemon zest — it gives the most vibrant flavor.
- For extra moisture and richness, add 2 oz of softened cream cheese to the butter-sugar mixture.
- Want a softer texture ? Substitute ½ cup of the flour with cornstarch.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
🧠 Nutritional Highlights
These cookies may be indulgent, but they also offer some benefits:
- Butter provides healthy fats and vitamin A.
- Eggs deliver protein and essential amino acids.
- Lemon zest and juice are rich in vitamin C and antioxidants.
- Moderation is key — enjoy one or two with a balanced diet.
📝 Final Thoughts
These Lemon Poundcake Cookies are the perfect marriage of soft, buttery richness and bright citrus flavor. Whether you’re baking for a special occasion, enjoying a quiet afternoon snack, or preparing something special for guests, this recipe brings joy and elegance to your kitchen.
They’re simple enough for beginner bakers yet impressive enough for seasoned pros. So grab a lemon, fire up the oven, and let the sunny scent fill your home!
