Why You’ll Love This Recipe

These Lemon Poundcake Cookies are a sweet and zesty twist on traditional cookies, offering the perfect balance of citrusy freshness and rich butteriness. The addition of lemon zest and juice gives the cookies a tangy flavor, while the soft, cake-like texture makes them melt in your mouth. Topped with a simple lemon glaze, these cookies are sure to brighten up your day. With just a few ingredients and a quick preparation time, they’re easy to make and even easier to enjoy!

Ingredients

For the Cookies:

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

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

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar together 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 the dry ingredients to the wet mixture, mixing until just combined.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden.
Let the cookies cool on the pan for 2–3 minutes before transferring them to a wire rack to cool completely.
Optional: Once the cookies have cooled, drizzle the lemon glaze over them and let it set for about 15 minutes.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes

Variations

Lemon & Blueberry: Add a handful of fresh or dried blueberries to the cookie dough for a fruity twist.
Lemon & Poppy Seed: Stir in 1-2 tablespoons of poppy seeds to give the cookies a little extra crunch and flavor.
Glazed or Not: If you prefer your cookies without glaze, they are perfectly delicious on their own, with a soft, tangy flavor from the lemon.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can freeze them for up to 3 months. Let the cookies thaw at room temperature before serving. If you’ve made the cookies with the lemon glaze, it’s best to store them separately from the glaze to prevent it from becoming too sticky.

FAQs

1. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter, as it allows you to control the amount of salt in the recipe. However, if you only have salted butter, you can reduce the added salt in the recipe to 1/8 teaspoon.

2. Can I make these cookies without the glaze?

Yes, you can skip the glaze if you prefer a less sweet cookie. The cookies are already flavorful on their own, thanks to the lemon zest and juice.

3. How can I make these cookies softer?

If you want softer cookies, be sure not to overmix the dough, as this can make the cookies dense. Also, slightly underbaking them (taking them out when they’re just lightly golden) will result in a softer texture.

4. Can I substitute lemon extract for fresh lemon juice and zest?

Lemon extract can be used as a substitute for fresh lemon juice and zest, but the flavor will be a bit different. Use about 1 teaspoon of lemon extract to replace both the juice and zest.

5. How do I know when the cookies are done baking?

The cookies should be lightly golden at the edges but still soft in the center. If you insert a toothpick, it should come out clean or with just a few moist crumbs.

6. Can I use a different type of citrus?

Yes! You can use orange or lime zest and juice for a different citrus flavor. These will give the cookies a slightly different but equally refreshing taste.

7. Can I double this recipe?

Absolutely! If you need more cookies, you can easily double the recipe. Just make sure to use two baking sheets or bake in batches.

8. How can I make these cookies more cake-like?

To make the cookies even more cake-like, you can increase the amount of baking powder by 1/4 teaspoon or add a little bit of milk or buttermilk to the dough for extra moisture.

9. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough! Scoop out tablespoon-sized portions of dough and place them on a baking sheet. Freeze the dough balls for about an hour, then transfer them to an airtight container or freezer bag. When ready to bake, bake straight from frozen, adding an extra minute or two to the baking time.

10. Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure to check that the blend includes a binder like xanthan gum to maintain the cookie’s structure.

Conclusion

Lemon Poundcake Cookies are a perfect balance of buttery richness and tangy lemon flavor, making them a great treat for any time of day. Whether you enjoy them as a snack, a dessert, or a gift for someone special, these cookies are sure to impress. With the simple lemon glaze adding a touch of sweetness, each bite is a burst of citrus goodness. Try making them today and savor the refreshing taste of lemon in every bite!