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
Scale
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.
