Lemon Pound Cake Cookies – Hoof into the world of desserts, with our Lemon Pound Cake Cookies! These cookies deliver a medley of lemon and sweet buttery goodness making them an irresistible delight. Made with lemon extract, all-purpose flour, and sweet cream butter as the ingredients this recipe is a must-try for all dessert enthusiasts.
I can still vividly recall the first time I baked these Lemon Pound Cake Cookies. It was a sunny afternoon. I desired to amaze my family with something truly remarkable. The kitchen filled with the aroma of lemon and butter as these golden gems emerged from the oven. Even my husband, who isn’t typically fond of sweets couldn’t resist their allure. Oh, the pure joy in my child’s eyes when they took that bite! It was a moment of bliss—a memory forever treasured in my heart.
What makes this Lemon Pound Cake Cookies truly special?
Our Lemon Pound Cake Cookies are a treat, for reasons. First and foremost their simplicity is unmatched—you can whip up these cookies in no time using a handful of ingredients. The balance of flavors is another standout feature; the tanginess of lemon extract beautifully complements the sweetness of the cookie dough resulting in a fusion that is both invigorating and indulgent. Moreover, these cookies offer versatility. Whether you’re organizing a tea party seeking a comforting treat or aiming to bring sweetness to a family gathering these cookies are an option. With their taste and simple preparation, they have become a choice, for any event or occasion.
What You Need To Make This Lemon Pound Cake Cookies Recipe?
Granulated Sugar: This is the ingredient, for our cookies. It not only adds sweetness. Also contributes to their beautiful golden color and perfect texture. Think of it as the sprinkle of joy that enhances every bite.
Salted Sweet Cream Butter: Consider this as the heart and soul of our recipe. It adds richness and depth with a hint of salt to balance out the sweetness. It’s like a comforting embrace in butter form.
All Purpose Flour: The foundation of our cookies. Flour provides structure and substance ensuring they have the combination of chewiness and crumbliness. It’s like a canvas where all other ingredients come together to create something special.
Baking Powder: This magical ingredient is what gives our cookies their rise and soft fluffy texture. It’s like a burst of happiness in each cookie.
Eggs: The binding agent that brings everything together creating a blend of flavors and textures. They play the role of peacemaker, in the cookie dough ensuring every element coexists beautifully.
Lemon Extract: The superstar! This is where our cookies get their zesty personality from. These cookies are, like a burst of sunshine and happiness, with each bite filling them with a refreshing citrus flavor.
Steps To Make Lemon Pound Cake Cookies:
Step 1: Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This will ensure your cookies achieve that golden hue.
Step 2: In a mixing bowl use a mixer to blend the sugar and butter until it reaches a cloud-like consistency. This forms the foundation of your cookie dough.
Step 3: In another bowl gently whisk together the flour and baking powder. This combination forms the mix that provides structure to your cookies.
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Step 4: Slowly incorporate the ingredients into the butter-sugar mixture. You’ll notice it transforming into cookie dough!
Step 5: Crack open the eggs adding them one at a time and thoroughly mix after each addition. Observe as the dough becomes delightfully rich and smooth.
Step 6: Add in that lemon extract allowing yourself to envision sun-kissed lemon groves.
Step 7: Using a spoon drop dollops of dough onto your baking sheet like little clouds awaiting their turn, in the oven.
Step 8: Bake, for 10 to 12 minutes. They are perfectly done when they spring back like a cushion when gently touched.
Tip:
For the Lemon Pound Cake Cookies, it’s important to have all your ingredients, the butter, and eggs at room temperature before you begin. This little trick can make an impact! Room-temperature butter is easier to cream and combines smoothly with sugar resulting in a velvety and light base, for your cookies. Likewise, room-temperature eggs blend seamlessly into the batter ensuring a texture and improved rise. This simple step is key to achieving that tender delightful texture that makes these cookies irresistible. It’s the details like this that take your baking from good, to exceptional!
Frequently Asked Questions:
Can I use unsalted butter instead?
Sure you can use unsalted butter instead. In case you opt for butter simply add a pinch of salt to ensure the flavors are well balanced.
How long do these cookies stay fresh?
Regarding the freshness of these cookies, they will remain delicious if stored in an airtight container for one week. However, they are so scrumptious that I doubt they’ll manage to stick around for that long!
Can I freeze the dough for later use?
If you wish to save the dough, for later use feel free to freeze it. Just wrap the dough securely in plastic wrap. Pop it in the freezer. When you’re ready to bake all you need to do is thaw it out scoop your desired portions and bake them up!
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Pound Cake Cookies
Ingredients
- ¾ c white sugar
- ⅔ c salted sweet cream butter softened
- 2 c all-purpose flour
- 2 tsp baking powder
- 2 eggs
- 2 tsp lemon extract
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl combine the sugar. Softened butter until it becomes light and fluffy.
- In another bowl whisk together the flour and baking powder.
- Gradually add the dry ingredients to the creamed butter and sugar mixture while stirring.
- Add the eggs one by one. Mix well. Then incorporate the lemon extract.
- Place spoonfuls of dough, onto a baking sheet.
- Bake for about 10 to 12 minutes until the cookies turn lightly golden and spring back when touched.
- Indulge, in your baked Lemon Pound Cake Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
11 Responses
How is this gluten free or when you said flour you mean GF flour?
In recipe card notes: You can easily change our loved Lemon Pound Cake Cookies into a gluten-free version that is not only possible but also incredibly delicious! To make sure everyone can savor these delicacies simply replace the all-purpose flour with your favored gluten-free flour blend. Opt for a 1:1 gluten-free flour blend that possesses xanthan gum as it works marvels in imitating the texture and structure of flour. Remember to sift the flour blend to prevent any clumps and guarantee your cookies hold their signature softness and delicate crumb.
These cookies are delicious and not to sweet! Perfect for spring. I doubled the recipe and I’m so glad I did because I may not have gotten one if I hadn’t. 😁
These cookies are so good!
I’ve made 1/2 of recipe , with zest from 1/2 lemon (it’s insane for me to use extract when I have lemons).
So easy and yummy 😋
Wanted to ask about the icing on the cookies. Is there a recipe for that too or just any icing recipe? Thank you if you can respond
any icing will work, you can find a lot online.
How much juice of lemon did you use instead of extract?
If you want to use lemon juice instead of lemon extract for the Lemon Pound Cake Cookies recipe, you can substitute lemon juice, but you may need to use more and adjust for the additional liquid. Here is how you can do it:
Substitution:
Lemon Extract: 2 tsp
Lemon Juice: Use 2 tbsp (which is approximately 6 tsp) of lemon juice
Adjustments:
Reduce Other Liquids: Since lemon juice adds more liquid to the recipe, reduce the amount of eggs slightly to balance the moisture. You can use 1 egg and 1 egg yolk instead of 2 eggs.
Add Zest: To enhance the lemon flavor, add the zest of 1 lemon along with the lemon juice.
Revised Instructions:
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the sugar and softened butter until it becomes light and fluffy.
In another bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the creamed butter and sugar mixture while stirring.
Add the egg, egg yolk, lemon juice, and lemon zest. Mix well.
Place spoonfuls of dough onto a baking sheet.
Bake for about 10 to 12 minutes until the cookies turn lightly golden and spring back when touched.
Using lemon juice and zest should give your cookies a fresh, vibrant lemon flavor similar to that achieved with lemon extract.
Can I freeze these after they are baked ?
Yes, you can freeze Lemon Pound Cake Cookies after they are baked. Here’s how to do it properly:
Cool Completely: Allow the baked cookies to cool completely at room temperature. This helps prevent condensation, which can lead to soggy cookies when thawed.
Freeze on a Tray: Arrange the cooled cookies in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the cookies are frozen solid. This prevents them from sticking together.
Store in an Airtight Container: Once the cookies are frozen, transfer them to an airtight container or a freezer-safe resealable bag. If stacking the cookies, separate the layers with parchment paper to avoid sticking.
Label and Date: Label the container or bag with the date. Frozen cookies are best consumed within 2-3 months for optimal freshness.
Thawing: When ready to eat, remove the desired number of cookies from the freezer and let them thaw at room temperature for about 30 minutes. You can also warm them in the oven at a low temperature (around 300°F or 150°C) for a few minutes if you prefer them warm.
Freezing these cookies ensures that you can enjoy them at a later time with minimal loss of quality.
Looks simple and delicious. Have you tried a dairy free version? I hate to try it without first asking your opinion since your comments say that the butter is the heart of the recipe.