Have you ever set out to make one thing and ended up with something entirely different – and even better? That’s exactly what happened when I tried to make classic lemon cookies and stumbled upon these irresistible Lemon Pound Cake Cookies. The result? A soft, buttery, and zesty treat that feels like a little slice of sunshine in every bite. Trust me, you’ll want to make a double batch because these cookies are simply too good to share sparingly!
Ingredients
Gather these simple ingredients to create a batch of these delightful cookies:
- ¾ cup white sugar
- ⅔ cup salted sweet cream butter, softened
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 eggs
- 2 teaspoons lemon extract
How to Make Lemon Pound Cake Cookies
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C) to ensure your cookies bake evenly with a lovely golden hue.
Step 2: Cream Butter and Sugar
In a mixing bowl, use an electric mixer to blend together the sugar and softened butter. Beat until the mixture becomes light, fluffy, and irresistibly aromatic.
Step 3: Combine the Dry Ingredients
In another bowl, stir together the all-purpose flour and baking powder until evenly mixed. Slowly incorporate this dry mixture into the butter and sugar, mixing until just combined.
Step 4: Add Eggs and Lemon Extract
Crack the eggs into the dough one at a time, mixing thoroughly after each addition. Finally, mix in the lemon extract for a tangy citrus aroma.
Step 5: Scoop and Bake
Using a small scoop or spoon, portion out the dough onto a baking sheet, leaving some space between each to allow for spreading. Bake in the preheated oven for 10–12 minutes, or until the cookies spring back when gently touched.
Details And Nutritional Information
Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 28 cookies
Nutrition (per serving, based on 28 cookies)
- Serving Size: 1 cookie
- Calories: 196
- Sugar: 11g
- Sodium: 142mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Helpful Tips for Perfect Cookies
- Enhance the flavor: Add a teaspoon of freshly grated lemon zest to intensify the citrus notes.
- Add extra sweetness: Top the cooled cookies with a lemon glaze by combining powdered sugar, fresh lemon juice, and a splash of milk.
- Uniform size matters: Use a cookie scoop for evenly sized cookies that bake perfectly.
Substitutions and Variations
- No lemon extract on hand? Fresh lemon juice and zest can substitute beautifully.
- Dairy-free option: Replace the butter with a plant-based alternative for a vegan-friendly version.
- Add texture: Sprinkle coarse sugar on the dough before baking for a delightful crunch.
Frequently Asked Questions
1. Is it possible to make the dough ahead of time?
Yes! You can prepare the dough up to two days in advance and store it in the refrigerator. Allow it to come to room temperature before baking for the best results.
2. Can I freeze these cookies?
Definitely! These cookies freeze beautifully. Store them in an airtight container or freezer-safe bag for up to three months.
3. How can I stop my cookies from spreading too much?
Ensure your butter isn’t overly soft, and refrigerate the dough for 15 minutes before baking if needed.
Storage Instructions
Store your Lemon Pound Cake Cookies in an airtight container at room temperature for up to five days. For extended freshness, refrigerate them, but let the cookies return to room temperature before serving.
Notes
- Add fresh lemon zest to the dough for a stronger citrus punch.
- Top the cookies with a lemon glaze made from powdered sugar, lemon juice, and a touch of milk for an added layer of flavor.
- For uniform cookies, use a cookie scoop or small ice cream scoop.
More Recipes You’ll Love
These Lemon Pound Cake Cookies are bound to become a household favorite, just as they have in mine. The perfect blend of buttery richness and bright lemon flavor makes these cookies an unforgettable treat. So, grab your apron, preheat that oven, and let’s bake something amazing today!
Happy baking!