Soft butter, white sugar, flour, lemon extract, eggs, and baking powder come together to make these zesty, tender Lemon Pound Cake Cookies.
Okay, real talk? These cookies weren’t even supposed to happen.
I was knee-deep in a baking rut—you know the kind. Nothing sounded right. I was tired of chocolate chip anything, banana bread felt too heavy, and I wasn’t in the mood to wrestle with frosting. So I stood there, staring into my cabinet like it would suddenly whisper the answer. And then I spotted it: that little bottle of lemon extract I bought months ago after watching some Food Network rerun where the host said lemon made everything taste like sunshine.
I didn’t want a whole pound cake—mainly because I didn’t have the patience or, let’s be honest, enough butter. But I wanted that same soft, buttery, lemony magic… just in a less “big commitment” form. Cookies felt right. Quick, easy, and totally snackable.
And wow—these Lemon Pound Cake Cookies? They came out of nowhere and have stayed in rotation ever since. I’ve made them on quiet Sunday mornings, late at night after a rough day, and once while on a FaceTime call with my mom, who talked me through half the steps even though she’s never made them. They’ve become one of those bakes that feels like home, even though I just kind of stumbled into the recipe.
Why You’ll Love This Lemon Pound Cake Cookies Recipe?
It’s the vibe, honestly.
They’re soft, but not floppy. Sweet, but not sugar bombs. And the lemon? It hits this perfect note between bright and mellow—like lemonade in cookie form but without the pucker. They taste like spring. Or like something your favorite aunt would hand you on a paper napkin with a wink and a “just try one.”
What I love most is that they don’t try too hard. No icing. No complicated add-ins. They’re the type of cookie you keep in a little tin on the counter—if they even make it that far.
Ingredient Notes:
Here’s the thing: nothing in this recipe is fancy. And that’s the charm. You can probably make them right now without a grocery run (which, if you ask me, is a win).
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White Sugar – Standard pantry stuff. It sweetens the deal without fighting the lemon for attention.
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Salted Butter – Yeah, I know. Some folks swear by unsalted for baking. But I love the salted stuff here—it adds depth. Plus, it’s what I always have on hand.
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All-Purpose Flour – Regular ol’ flour. I don’t even sift it, to be honest. Just fluff it a bit in the bag and call it a day.
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Baking Powder – This gives the cookies that subtle puff. If your baking powder is older than your houseplants, maybe replace it. Been there.
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Eggs – Two, to bind things and add richness. Room temp is ideal, but I’ve cracked cold ones right in and had no regrets.
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Lemon Extract – The star. It smells like you’re baking a cake in a citrus grove. Just a couple teaspoons and boom—flavor town. But, like, in a classy way.
How To Make Lemon Pound Cake Cookies?
You don’t need to be fancy or flawless here. You just need a bowl, a spoon (or mixer), and the willingness to eat at least three warm cookies straight off the tray.
Step 1: Oven on, 400°F.
Yes, 400. A little hotter than your typical cookie bake, but trust me—it helps get those golden edges while keeping the middle soft.
Step 2: Cream your butter and sugar.
Mix until it looks light and fluffy. I use a hand mixer when I feel ambitious. But I’ve also used a wooden spoon with mildly okay results. Either way, give it some love.
Step 3: Mix your dry stuff.
Flour + baking powder go in a separate bowl. I skip sifting, but I do give it a quick stir to combine. You want that baking powder evenly spread.
Step 4: Combine everything.
Add your dry mix slowly into the butter/sugar. Then the eggs, one at a time. Stir in the lemon extract last and take a second to smell it—it’s like bottled joy.
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Step 5: Scoop, space, and bake.
Drop spoonfuls of dough onto a baking sheet. I use parchment if I have it, but I’ve also baked them straight on the pan and survived. Bake for 10–12 minutes, or until the edges are just turning golden and they bounce back when tapped.
Step 6: Cool (or don’t).
Let them cool for a minute or two. Or dive in and burn your tongue. You do you.
Storage Options:
Stick ‘em in an airtight container. They’ll stay soft for about 4–5 days. I’ve never actually tested that because mine usually vanish before day three. But in theory? Yes, they store well.
You can also freeze them—just let them cool completely first. They thaw great, and a quick microwave zap brings them right back to that just-baked feel. Which is dangerous knowledge, I know.
Variations and Substitutions:
You’re allowed to mess with the recipe. I promise. Some of my favorite bakes came from running out of stuff and subbing on the fly.
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No lemon extract? Use lemon zest and a bit of juice. It won’t be as bold, but it’s still lovely.
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Feeling fancy? Mix up a quick glaze with powdered sugar and lemon juice and drizzle away.
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Orange extract? Yes. Do it. It’s like a creamsicle and a pound cake had a cookie baby.
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Mini version? Use a teaspoon scoop and bake for a few minutes less. Perfect for sharing. Or not.
What to Serve with Lemon Pound Cake Cookies?
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Tea – Honestly, these cookies and a hot mug of Earl Grey? Chef’s kiss.
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Coffee – Especially strong, black coffee. The lemon brightens it all up.
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Lemon sorbet or fresh berries – If you’re feeling like a full dessert moment.
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A second (or third) cookie – Because one is never enough.
Frequently Asked Questions:
Can I freeze the dough?
Yes. Scoop it onto a tray, freeze, then toss the balls into a bag for baking later. Add a minute or two to the bake time.
Why lemon pound cake cookies instead of actual cake?
Because sometimes you want lemon pound cake without needing a fork or a commitment. Plus: cookies > dishes.
Can I make them prettier?
Sure. You can use a cookie scoop for perfect rounds or dust them with powdered sugar after baking. I rarely bother—and no one’s ever complained.
Look, these Lemon Pound Cake Cookies aren’t flashy. They’re not going to win a baking show. But they’re warm, comforting, and a little bit special—kind of like your favorite sweater or a hug from someone who smells like citrus and butter.
So, if your afternoon needs a pick-me-up or your dessert table needs something that feels like sunshine? These cookies are it.
Try them, tweak them, eat them warm from the tray. And then come back here and tell me what you thought. Did you add glaze? Did you double the batch? Did you eat four while standing at the stove? (Same.)
I can’t wait to hear how they turned out.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
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!
15 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.
I took these to a potluck and they were a hit! I had several requests for the recipe. I added a powdered sugar and lemon juice glaze. You can never have too much lemon.
How many cookies does this recipe make?
This recipe for Lemon Pound Cake Cookies makes about 30 cookies. Enjoy baking!
Delicious. Used lemon juice and zest instead of extract. Also iced with lemon frosting. Yum