Soft Buttery Lemon Cookies

This hearty lemon pound cake cookie recipe transforms the classic lemon pound cake into bite-sized morsels that deliver all that buttery, lemony goodness in a convenient cookie form. Perfect for when you're craving something sweet but don't want to commit to baking an entire cake.

I first discovered this recipe when planning a summer garden party and needed something light yet indulgent. The moment these cookies came out of the oven, their citrusy aroma filled my kitchen, and they've been my go-to impressive-but-easy dessert ever since.

Ingredients

• White sugar: Creates the perfect sweetness that balances the tangy lemon flavor without overpowering it
• Salted sweet cream butter: The foundation that gives these cookies their pound cake texture and rich flavor. Always use room temperature butter for best results
• All purpose flour: Provides structure while maintaining a tender crumb. Use unbleached for the best flavor
• Baking powder: Gives just enough lift without making them too cakey. Look for aluminum free varieties
• Eggs: Binds everything together while adding richness. Room temperature eggs incorporate better than cold ones
• Lemon extract: Infuses intense lemon flavor throughout. Pure extract rather than imitation makes a noticeable difference

Step-by-Step Instructions

Preheat Oven:

Set your oven to 400°F and give it ample time to reach temperature. This higher temperature creates that perfect golden exterior while maintaining a soft interior. Line your baking sheets with parchment paper or a silicone mat for easy cleanup.

Cream Butter and Sugar:

In a large mixing bowl beat the softened butter and sugar together until the mixture turns noticeably lighter in color and fluffy in texture. This usually takes about 3 minutes with an electric mixer. This step incorporates air into the batter which helps create that delicate pound cake texture.

Prepare Dry Ingredients:

Whisk the flour and baking powder together in a separate bowl. This ensures the leavening agent is evenly distributed throughout the flour which prevents uneven rising or bitter spots in your cookies.

Combine Wet and Dry Ingredients:

Add the flour mixture to your butter mixture gradually about a third at a time. Mix gently just until incorporated to avoid developing gluten which would make your cookies tough rather than tender.

Add Eggs and Extract:

Beat in the eggs one at a time allowing each to fully incorporate before adding the next. Then add the lemon extract and mix until just combined. The batter should look smooth and slightly thick.

Portion and Bake:

Drop rounded tablespoons of dough onto your prepared baking sheets leaving about 2 inches between each cookie. They will spread slightly during baking. Bake for 10 to 12 minutes until the edges are just turning golden but the centers still look soft.

Cool and Enjoy:

Allow the cookies to rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. This brief rest helps them set without continuing to bake.

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The lemon extract is truly the star ingredient in this recipe. I once tried to substitute fresh lemon juice instead, but the extract provides that concentrated flavor that permeates every bite without adding unwanted moisture to the dough. My grandmother always said the key to any good lemon dessert is getting that perfect balance of sweetness and tang, and these cookies achieve exactly that.

Storage Tips

These lemon pound cake cookies stay fresh in an airtight container at room temperature for up to 5 days, though their texture is best within the first 3 days. For longer storage, place them in a freezer safe container with parchment paper between layers and freeze for up to 3 months. The cookies thaw quickly at room temperature and taste nearly as fresh as the day they were baked. If you want to refresh them slightly, pop them in a 300°F oven for about 3 minutes.

Flavor Variations

While the classic lemon version is delightful, this adaptable cookie base welcomes creative variations. Try replacing the lemon extract with almond, vanilla, or orange extract for a completely different flavor profile. For a more intense lemon punch, add a tablespoon of fresh lemon zest to the batter. You can also create a simple glaze using powdered sugar and fresh lemon juice to drizzle over the cooled cookies for extra sweetness and visual appeal.

Serving Suggestions

These cookies pair beautifully with afternoon tea or coffee. For a more elegant dessert presentation, sandwich two cookies with a dollop of lemon curd or cream cheese frosting in between. They also make a lovely addition to a spring or summer dessert table when garnished with a tiny sprig of fresh mint or a small candied lemon slice. Their delicate flavor complements fresh berries perfectly, so consider serving them alongside a fruit salad for brunch gatherings.

Common Queries

→ How do I know when the lemon cookies are properly baked?

The cookies are done when they turn lightly golden around the edges and spring back when gently touched. This typically takes about 10-12 minutes in a 400°F oven. Be careful not to overbake them, as they should maintain their soft, pound cake-like texture.

→ Can I substitute fresh lemon juice for the lemon extract?

While lemon extract provides concentrated flavor without added moisture, you can substitute it with 1-2 tablespoons of fresh lemon zest for a natural alternative. Fresh lemon juice is more acidic and adds liquid, which may affect the texture, so it's not a direct substitute for extract.

→ How should I store these lemon cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 5 days. To maintain maximum freshness, place a piece of bread in the container to help the cookies stay soft. For longer storage, you can freeze them for up to 3 months.

→ What can I add to enhance the lemon flavor in these cookies?

For more pronounced lemon flavor, add 1-2 tablespoons of fresh lemon zest to the batter along with the extract. You can also create a simple lemon glaze by mixing powdered sugar with fresh lemon juice and drizzling it over the cooled cookies.

→ Why did my cookies spread too much during baking?

Excessive spreading usually happens when the butter is too warm or over-creamed. Make sure your butter is softened but still cool to the touch. Chilling the dough for 30 minutes before baking can also help prevent spreading. Additionally, ensure your baking powder is fresh and active.

→ Can I make these cookies ahead of time for an event?

Yes! These cookies can be made 1-2 days in advance and stored in an airtight container. You can also prepare the dough up to 3 days ahead and refrigerate it, or freeze portioned dough balls for up to a month, then bake them fresh as needed (adding 1-2 minutes to the bake time).