Lemon Poundcake Cookies
Delightfully soft and buttery, these Lemon Poundcake Cookies are bursting with fresh lemon flavor, perfect for afternoon tea or as a comforting snack.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure evenly softened, but not melted.
- 1 cup granulated sugar Adding a sweet touch.
- 2 large eggs Brings richness and moisture.
- 2 teaspoons vanilla extract Offers a warm aroma.
- 2 tablespoons lemon zest Freshly grated from about 1 lemon.
- 2 tablespoons fresh lemon juice Brightens the flavor authentically.
Dry Ingredients
- 2.5 cups all-purpose flour Provides structure to the cookies.
- 1 teaspoon baking powder Ensures the cookies rise perfectly.
- 0.5 teaspoon salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve cookies during afternoon tea or pair them with a refreshing iced beverage. Common mistakes to avoid include using cold butter and overmixing the dough. Consider healthier alternatives such as substituting half the butter with unsweetened applesauce.