Description
These Lemon Pound Cake Cookies are soft, buttery, and bursting with fresh lemon flavor. They have the dense, rich feel of a pound cake but bake up into small, zesty cookies that are perfect for any occasion. Topped with a sweet lemon glaze, they’re the kind of treat that disappears fast from the plate.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
2 tablespoons milk or cream
1 teaspoon lemon juice (for glaze)
1 teaspoon extra lemon zest (optional garnish)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
3. Beat in the egg, then mix in the lemon zest and lemon juice until smooth.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are just golden and centers are set.
8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
9. While cookies cool, make the glaze by whisking powdered sugar, milk or cream, and lemon juice until smooth.
10. Drizzle glaze over cooled cookies and top with extra lemon zest if desired. Let set before serving.
Notes
Always zest the lemon before juicing—it’s much easier and prevents mess.
Let the cookies cool completely before adding glaze for a neater finish.
You can freeze the dough or baked cookies (unglazed) for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: lemon cookies, pound cake cookies, lemon dessert