Name: Lemon Poundcake Cookies
Prep time: 15 min
Cook time: PT-486101H13M55S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tbsp lemon zest; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 2 ½ 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

These delightful Lemon Poundcake Cookies capture all the bright, tangy flavor of a classic lemon pound cake in a convenient cookie form. Each bite delivers a perfect balance of buttery richness and refreshing citrus, making them an ideal treat for any occasion.

Why You’ll Love This Recipe

These Lemon Poundcake Cookies are a true crowd-pleaser for several compelling reasons. The tender, cake-like texture offers the comfort of pound cake with the convenience of a cookie. The bright lemon flavor shines through in every bite without being overwhelming, creating a refreshing treat that’s perfect year-round. They’re simple to prepare with everyday ingredients you likely already have on hand, and the optional lemon glaze adds an extra burst of flavor and elegant finish. Whether served with afternoon tea, packed in lunchboxes, or presented on a holiday cookie platter, these versatile cookies never fail to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter forms the foundation of these cookies, providing rich flavor and creating that tender, melt-in-your-mouth texture reminiscent of pound cake. Make sure it’s properly softened for the best creaming results.

Granulated sugar not only sweetens the cookies but also creates structure and helps with the creaming process that gives these cookies their light texture.

Eggs act as binders that hold everything together while contributing to the cake-like consistency that makes these cookies special.

Lemon zest contains the essential oils of the lemon and provides intense citrus flavor without additional moisture. Always zest your lemons before juicing them for the easiest process.

Fresh lemon juice adds tanginess and moisture to the dough. While bottled juice can work in a pinch, fresh juice offers significantly better flavor.

Vanilla extract balances the bright lemon flavor with warmth and depth, creating a more complex and satisfying taste.

All-purpose flour provides the structure for these cookies, giving them their perfect texture that’s somewhere between cake and cookie.

Baking powder and baking soda work together to provide just the right amount of lift, creating cookies that are neither too dense nor too cakey.

Salt enhances all the other flavors in the recipe and balances the sweetness for a more complex flavor profile.

Powdered sugar creates a smooth, sweet glaze that complements the tangy cookies perfectly if you choose to include it.

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture until just combined.
Scoop tablespoon-sized portions onto the baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden.
Let cool on the pan for 2–3 minutes, then transfer to a wire rack.
Optional: Once cooled, drizzle glaze over cookies and let set for 15 minutes.

Servings and Timing

This recipe yields approximately 24 cookies, making it perfect for gatherings or weekly meal prep. The prep time is just 15 minutes, with a bake time of 10-12 minutes per batch. From start to finish, you’ll have these delicious cookies ready in about 30 minutes. Each cookie contains approximately 145 calories.

Variations

Lemon Blueberry Cookies: Fold in 1/2 cup of dried blueberries to the cookie dough for a delightful fruit combination.

Lemon Poppy Seed Cookies: Add 1 tablespoon of poppy seeds to the dry ingredients for a classic flavor pairing with added texture.

Lemon Lavender Cookies: Incorporate 1-2 teaspoons of culinary lavender into the sugar before creaming with butter for a sophisticated floral note.

Lemon Coconut Cookies: Mix in 1/2 cup of shredded coconut to the dough for a tropical twist.

Double Citrus Cookies: Add 1 teaspoon of orange zest alongside the lemon zest for a more complex citrus flavor profile.

Lemon White Chocolate Cookies: Fold in 1/2 cup of white chocolate chips to add sweet, creamy bites that complement the tangy lemon.

Storage/Reheating

These Lemon Poundcake Cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, place them in an airtight container with parchment paper between layers and freeze for up to 3 months.

To maintain freshness, make sure cookies are completely cooled before storing, and if glazed, allow the glaze to set fully. If you’ve frozen the cookies, thaw them at room temperature for about 1-2 hours before serving.

These cookies don’t require reheating, but if you’d like to serve them warm, a quick 5-10 seconds in the microwave will give them that fresh-baked feel. Be careful not to overheat, as this could melt any glaze and make the cookies too soft.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but it’s best to omit the additional salt in the recipe. Unsalted butter is preferred because it allows you to control the exact amount of salt in your cookies.

How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that contains xanthan gum to ensure the cookies hold together properly.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the best flavor, bottled lemon juice can work in a pinch. Remember that you’ll still need a lemon for the zest, which is crucial for the lemon flavor.

Why did my cookies spread too much?

Cookies that spread too much often result from butter that’s too soft or warm. Try chilling the dough for 30 minutes before baking or check that your oven isn’t running hot.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw in the refrigerator overnight before baking.

My cookies are too dry. What went wrong?

Dry cookies are usually caused by over-measuring flour. Use the spoon and level method for measuring flour, or ideally, weigh your ingredients for precision.

How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden but the centers still look slightly soft. They’ll continue to set as they cool on the baking sheet.

Can I double the recipe?

Yes, this recipe doubles well. Just make sure to maintain the same baking time and cookie size for consistent results.

How thick should the glaze be?

The glaze should be thin enough to drizzle but thick enough to set and not completely soak into the cookies. Start with 1 tablespoon of lemon juice and add more as needed.

Can I add food coloring to the glaze?

Yes, a drop or two of yellow food coloring can enhance the lemon appearance of the glaze, but it’s entirely optional and won’t affect the flavor.

Conclusion

These Lemon Poundcake Cookies offer the perfect balance of buttery richness and bright citrus flavor in a convenient, bite-sized treat. Their tender, cake-like texture combined with the refreshing lemon taste makes them versatile enough for any occasion—from casual afternoon snacks to elegant tea parties or holiday gatherings.

What makes this recipe truly special is its adaptability. The optional lemon glaze adds an extra layer of tangy sweetness for those who prefer more intense flavor, while the basic cookie recipe stands perfectly well on its own. The various suggested variations also allow you to customize these cookies to suit your taste preferences or the season.

Whether you’re an experienced baker or trying your hand at homemade cookies for the first time, this straightforward recipe delivers consistently delicious results that will have everyone reaching for seconds. Give these Lemon Poundcake Cookies a try and discover a new favorite that’s sure to become a regular in your baking rotation.

Lemon Poundcake Cookies