Description
Delicious lemon poundcake cookies with a zesty flavor and optional lemon glaze.
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
Instructions
- 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.
Notes
- Ensure butter is softened for easy mixing.
- Space cookies properly to avoid sticking while baking.
- Zest the lemon before juicing for easier handling.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 10g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
