Lemon Poundcake Cookies
Ingredients
For the Cookies:
1 cup unsalted butter , softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Instructions
- Preheat Your Oven
Preheat your oven to 350°F (175°C) . Line two baking sheets with parchment paper or silicone mats for easy cleanup. - Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step ensures a tender cookie texture. - Add Wet Ingredients
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and fresh lemon juice until well combined.
Pro Tip: Use a microplane grater for finely zesting the lemon to maximize its aromatic oils. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies soft and airy. - Portion the Dough
Using a tablespoon or small cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with the back of a spoon. - Bake Until Golden
Bake the cookies in the preheated oven for 12–15 minutes , or until the edges are lightly golden but the centers remain soft. Rotate the pans halfway through baking for even cooking. - Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze if desired.