If you’re like me and love lemon desserts that strike the perfect balance of sweet and tangy, these Lemon Pound Cake Cookies are about to become your new favorite treat. They’re soft, buttery, and melt-in-your-mouth good — like little bites of lemon pound cake with a tender cookie texture. I make these whenever I’m craving something fresh and citrusy, and they never last long on the cookie tray.
These cookies are perfect for spring and summer gatherings, afternoon tea, or anytime you want a bright, flavorful dessert that feels a little extra special without being complicated.
Here’s exactly how I make these irresistibly soft, zesty cookies that always bring sunshine to the table.
Why You’ll Love Lemon Pound Cake Cookies
- Soft and buttery texture with a light, cakey crumb
- Bright lemon flavor from fresh juice and zest
- Perfect for spring celebrations, Easter brunch, or afternoon coffee breaks
- Simple to make with pantry staples
- They store well and stay soft for days
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional, for extra zing)
How I Make Lemon Pound Cake Cookies
1. Preheat the Oven
I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the Butter and Sugar
In a large bowl, I beat together the softened butter and granulated sugar until light and fluffy — this gives the cookies their tender texture.
3. Add the Eggs and Lemon
I mix in the eggs, lemon juice, lemon zest, and vanilla extract until smooth and fragrant.
4. Mix the Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, and salt. Slowly, I add this to the wet mixture, stirring until just combined.
5. Scoop and Bake
Using a cookie scoop or tablespoon, I drop dough onto the prepared baking sheets, spacing them about 2 inches apart. I bake for 10-12 minutes, just until the edges are lightly golden and the centers are set.
6. Cool the Cookies
I let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
7. Make the Glaze
While the cookies cool, I whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
8. Glaze and Serve
Once the cookies are cool, I drizzle or spoon the glaze over the top and let it set for about 15 minutes. Then it’s time to enjoy!
My Favorite Tips for Success
- Use fresh lemon juice and zest for the best flavor — bottled juice doesn’t compare.
- Don’t overbake — they’re meant to be soft and slightly cakey.
- Add a little lemon extract if you love an extra-strong lemon punch.
- Store in an airtight container — they stay soft and fresh for up to 5 days.
- Double the glaze if you like them extra sweet (I often do!).
What to Serve with Lemon Pound Cake Cookies
- Hot tea or iced tea for a perfect pairing
- A fresh fruit salad for a bright, light dessert plate
- Vanilla ice cream for an indulgent cookie-and-cream combination
- A glass of sparkling lemonade for a refreshing finish
Frequently Asked Questions
Q: Can I freeze these cookies?
A: Yes! Freeze them without the glaze, and when ready to serve, thaw and drizzle with fresh glaze.
Q: Can I use lime or orange instead of lemon?
A: Absolutely! Lime or orange juice and zest both work beautifully.
Q: How do I keep the cookies from spreading too much?
A: Chill the dough for 30 minutes if you notice your kitchen is warm — this helps keep them puffy and soft.
Q: Can I make these gluten-free?
A: Yes! Just use a reliable all-purpose gluten-free flour blend.
Bright, Buttery, and Perfectly Sweet
These Lemon Pound Cake Cookies are like little bites of sunshine — soft, buttery, and bursting with fresh citrus flavor. Whether you’re making them for a holiday, a picnic, or just a sweet moment to yourself, they’re sure to brighten your day.
If you bake them, let me know how they turned out! Add your own twist with different citrus or colorful glaze drizzles, and enjoy every zesty bite.
Lemon Pound Cake Cookies: Soft, Buttery, and Bursting with Zesty Flavor
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, lemon zest, and lemon juice to the butter mixture, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
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