Lemon Pound Cake Cookies

Ingredients

• 1 cup unsalted butter (softened)
• 1.25 cup granulated sugar
• 2 large eggs
• 2 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• 2.5 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 1 cup powdered sugar (for the lemon glaze)
• 2 tbsp lemon juice (for the lemon glaze)
• 0.5 tsp lemon zest (for the lemon glaze)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

3. 3

   Add the eggs, lemon zest, freshly squeezed lemon juice, and vanilla extract to the butter mixture. Mix until well combined.

4. 4

   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

6. 6

   Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. 7

   Bake for 10–12 minutes, or until the cookie edges are lightly golden.

8. 8

   Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.

9. 9

   Whisk together the powdered sugar, lemon juice, and lemon zest until the glaze is smooth.

10. 10

    Drizzle the glaze over the cooled cookies and let it set for 15–20 minutes before serving.

Notes

The source does not specify an exact cookie yield; servings are estimated at approximately 24 tablespoon-sized cookies.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian