Lemon Pound Cake Cookies

This hearty lemon pound cake cookie recipe transforms the beloved classic pound cake into a handheld treat with bright citrus notes. The buttery texture melts in your mouth while the lemon provides a refreshing zing that makes these cookies irresistible for any occasion.

I first made these cookies for my daughter's afternoon tea party, and they've become our signature family treat. Even my husband, who typically reaches for chocolate desserts, can't resist grabbing two of these when they're fresh from the oven.

Ingredients

• White sugar: creates the perfect sweetness while helping to achieve those slightly crisp edges everyone loves
• Salted sweet cream butter: provides richness and that unmistakable pound cake flavor profile
• All purpose flour: gives these cookies their perfect structure without being too heavy
• Baking powder: ensures the right amount of lift while maintaining that dense pound cake texture
• Eggs: bind everything together while adding moisture and richness
• Lemon extract: delivers concentrated citrus flavor throughout the cookie without adding excess liquid

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 400°F and allow it to fully preheat while you prepare the dough. This higher temperature helps create that beautiful golden exterior while keeping the centers soft and pound cake like.

Cream Butter and Sugar:

Beat the softened butter and sugar together until the mixture becomes noticeably lighter in both color and texture. This process incorporates air into the dough and creates the foundation for the perfect cookie texture. Take your time here about 3 to 4 minutes with an electric mixer.

Mix Dry Ingredients:

Whisk the flour and baking powder together thoroughly to ensure the leavening agent is evenly distributed. This prevents any spots with too much baking powder that could create bitter pockets or uneven rising in your cookies.

Combine Wet and Dry Ingredients:

Add the flour mixture to your butter mixture gradually, about one third at a time. This method prevents flour clouds and allows for even incorporation without overworking the dough, which would develop too much gluten and make the cookies tough.

Add Eggs and Lemon Extract:

Incorporate each egg completely before adding the next. The dough may look slightly curdled at first but will come together. When adding the lemon extract, take a moment to appreciate the bright aroma as it perfumes your kitchen with that signature citrus scent.

Shape the Cookies:

Use a cookie scoop or tablespoon to portion the dough onto your baking sheet, leaving about 2 inches between each cookie. The dough should be soft but not sticky, and will spread slightly during baking.

Bake:

Watch carefully as these cookies transform in the oven. The edges should turn a light golden color while the centers remain pale and soft. They will appear slightly underdone but will firm up as they cool. Overbaking will cause them to lose their pound cake like texture.

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My absolute favorite thing about these cookies is the way the lemon aroma fills the house while baking. It reminds me of my grandmother's kitchen during spring when she would make her famous lemon desserts with fruit from her own trees. The simple ingredients create something truly special that connects generations in my family.

Adding a Glaze

For an extra special touch, consider adding a simple lemon glaze to these cookies. Mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice until smooth. Drizzle over completely cooled cookies and allow to set for about 30 minutes. This adds another layer of lemon flavor and a beautiful finishing touch that makes these cookies look as good as they taste.

Make Ahead Options

The cookie dough can be prepared up to 2 days in advance and refrigerated. Bring it to room temperature for about 20 minutes before scooping and baking. You can also freeze the shaped unbaked cookie dough on a baking sheet, then transfer the frozen dough balls to a freezer bag for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time.

Flavor Variations

While the classic lemon version is perfect, this versatile dough welcomes creative variations. Try adding 1 tablespoon of fresh lemon zest for more intense citrus flavor. For a lemon blueberry version, gently fold in 1/2 cup of dried blueberries. Almond extract can replace some of the lemon extract for a more complex flavor profile that pairs beautifully with the citrus notes.

Common Queries

→ How can I keep lemon pound cake cookies soft?

Store cooled cookies in an airtight container at room temperature. Adding a small piece of bread can also help retain their softness by maintaining moisture.

→ Can I use fresh lemon juice instead of lemon extract?

You can substitute fresh lemon juice for extract, but the flavor may be milder. Consider adding extra zest for a brighter taste.

→ What adjustments are needed for gluten-free cookies?

Replace the all-purpose flour with a 1:1 gluten-free blend containing xanthan gum and be sure to sift the flour to avoid clumping for the best texture.

→ How do I know when the cookies are done baking?

The cookies are ready when they are slightly golden and spring back lightly when touched. Avoid overbaking to keep them moist.

→ Can I add toppings or glaze?

Yes! Drizzle a simple lemon glaze over cooled cookies or dust with powdered sugar for an extra touch of sweetness and flavor.

→ How should I serve these cookies?

They’re delicious on their own with coffee or tea, or served on dessert platters for parties and gatherings.