If you’ve ever wished to combine the tender, buttery richness of a pound cake with the delightful, zesty charm of cookies, you are in for a treat with this Lemon Pound Cake Cookies Recipe. These little bites capture the essence of a classic lemon pound cake but in a perfectly portable cookie form that’s simply irresistible. With each bite, you’ll enjoy a soft yet slightly crisp texture and a bright pop of lemony freshness that will make your taste buds sing. Whether you’re baking for a crowd or just indulging yourself, this recipe brings the cozy, nostalgic flavors of homemade comfort to your cookie jar.
Ingredients You’ll Need
The beauty of this Lemon Pound Cake Cookies Recipe lies in its simplicity and the harmony of just a few carefully chosen ingredients. Each one plays a vital role, from creating the right texture to delivering that unmistakable buttery and lemony flavor.
- ¾ cup white sugar: Adds the perfect level of sweetness and helps create a tender crumb.
- â…” cup salted sweet cream butter, softened: Brings richness and moisture, ensuring every cookie is decadently soft.
- 2 cups all-purpose flour: The foundation of these cookies, creating structure and a delicate bite.
- 2 tsp baking powder: Gives a subtle lift to keep the cookies light and airy.
- 2 eggs: Bind everything together and provide richness to the dough.
- 2 tsp lemon extract: The star flavor that brightens and enhances the classic pound cake taste with a zesty punch.
How to Make Lemon Pound Cake Cookies Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F. This high temperature helps the cookies to develop a lovely golden crust while keeping the inside soft and tender. Remember that ovens can vary, so keep an eye on your cookies to catch them at their perfect peak.
Step 2: Cream Sugar and Butter
In a large bowl, beat together the sugar and softened butter until the mixture becomes light and fluffy. This step is essential because it incorporates air into the dough, creating a lighter texture for your cookies. Take your time here; the fluffier, the better!
Step 3: Combine Dry Ingredients
Whisk the all-purpose flour and baking powder together in a separate bowl. Mixing these dry ingredients well ensures the leavening is evenly distributed, which helps your cookies rise just right without any clumps of baking powder.
Step 4: Mix Dry Ingredients into Butter Mixture
Gradually add the flour mixture to the creamed butter and sugar, stirring just until combined. Over-mixing here can lead to dense cookies, so keep it gentle to maintain a tender crumb that melts in your mouth.
Step 5: Add Eggs and Lemon Extract
Incorporate the eggs one at a time, beating well after each addition to fully blend them into the dough. Then, stir in the lemon extract, which breathes that bright citrus flavor throughout the batter, making these cookies truly unforgettable.
Step 6: Shape the Cookies
Drop spoonfuls of dough onto an ungreased baking sheet, leaving enough space between each to allow for slight spreading. These cookies don’t spread much, keeping their shape nicely, but a little room helps them bake evenly and develop a perfect edge.
Step 7: Bake to Golden Perfection
Bake for 10 to 12 minutes or until the cookies turn a beautiful golden color on the edges. The timing is crucial – pulling them out at just the right moment ensures a crisp exterior with a moist, tender inside that will keep you coming back for more.
How to Serve Lemon Pound Cake Cookies Recipe
Garnishes
Add a simple dusting of powdered sugar or a thin drizzle of a lemon glaze made from powdered sugar and fresh lemon juice. These touches highlight the cookies’ lemon flavor and add an inviting, elegant finish perfect for any occasion.
Side Dishes
Pair your Lemon Pound Cake Cookies with a cup of hot tea, a refreshing glass of lemonade, or even a smooth dollop of vanilla ice cream. These combinations create a delightful balance between the cookie’s richness and the freshness of the sides.
Creative Ways to Present
For a fun twist, sandwich two cookies together with lemon-flavored cream cheese or mascarpone. You can also sprinkle chopped pistachios or edible flowers on top for a stunning plate presentation that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Pound Cake Cookies in an airtight container at room temperature, where they will stay fresh and flavorful for up to 5 days. This method preserves their delightful texture and makes sure every bite still tastes freshly baked.
Freezing
To enjoy these cookies any time, freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They freeze beautifully for up to 3 months and thaw quickly when you want a sweet lemony treat.
Reheating
Warm your cookies in a low oven (about 300°F) for 5 minutes or microwave briefly for 10-15 seconds to revive that just-baked softness and bring out the buttery lemon aroma anew.
FAQs
Can I substitute lemon extract with fresh lemon zest?
Absolutely! Fresh lemon zest will bring a bright, natural citrus flair, but be mindful that extract provides a more concentrated lemon flavor. You can use about 1 tablespoon of finely grated zest as a substitute for the 2 teaspoons of extract.
What if I don’t have salted butter?
No worries! Use unsalted butter and simply add a pinch of salt to your dough to achieve the same balanced flavor that salted butter offers. Salt helps enhance the sweetness and overall depth.
How do I know when the cookies are done baking?
Look for golden edges and a slightly firm top. The cookies will still feel soft but firm enough that they won’t collapse when you touch them lightly. Overbaking can dry them out, so keep a close watch toward the end of the baking time.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Chilling the dough can even enhance the flavors and prevent spreading during baking for a thicker cookie.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends, keeping in mind that texture and baking times might vary slightly.
Final Thoughts
If you’re searching for a wonderful dessert that marries the rich nostalgia of pound cake with the fun convenience of a cookie, this Lemon Pound Cake Cookies Recipe is your new best friend. It’s simple, flavorful, and perfect for sharing or keeping all to yourself. I truly hope you enjoy baking and indulging in these bright, buttery delights as much as I do. Go on, treat yourself—you deserve it!
Print
Lemon Pound Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Pound Cake Cookies are a delightful twist on classic pound cake, transformed into soft, chewy cookies bursting with bright lemon flavor. Perfect for a refreshing treat, these cookies combine the rich buttery taste of pound cake with zesty lemon extract, baked to golden perfection.
Ingredients
Cookie Dough
- 3/4 cup white sugar
- 2/3 cup salted sweet cream butter, softened
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 large eggs
- 2 tsp lemon extract
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to prepare for baking the cookies.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Mix dry into wet: Gradually add the dry flour mixture into the creamed butter and sugar, mixing until just combined to avoid overworking the dough.
- Add eggs and lemon extract: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the lemon extract to infuse the dough with bright citrus flavor.
- Form cookies: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookies turn golden around the edges.
Notes
- Make sure the butter is softened to room temperature to ensure easy creaming and a tender cookie texture.
- You can substitute fresh lemon zest for lemon extract for a more natural lemon flavor.
- Allow cookies to cool slightly before transferring to a wire rack to prevent breakage.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a lower oven temperature, you can bake at 350°F but increase baking time slightly, watching closely.
