lemon pound cake cookies

Author of this recipe: Kim Joh

"Indulge in zesty lemon pound cake cookies! Easy recipe with fresh lemon, buttery richness, and soft texture. Perfect for dessert or tea time!"

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Ingredients

• Here’s a list of all the ingredients for **lemon pound cake cookies**, formatted with SEO-friendly keywords to help your recipe rank better:
• - **Unsalted butter** (softened) - 1 cup (2 sticks)
• - **Granulated sugar** - 1 cup (for sweetness and texture)
• - **Eggs** - 2 large (for binding and richness)
• - **Fresh lemon juice** - 2 tablespoons (for tangy lemon flavor)
• - **Lemon zest** - 1 tablespoon (for bright citrus aroma)
• - **All-purpose flour** - 2 ½ cups (for structure)
• - **Baking powder** - 1 teaspoon (for leavening)
• - **Salt** - ½ teaspoon (to enhance flavors)
• - **Vanilla extract** - 1 teaspoon (for depth of flavor)
• - **Powdered sugar** (optional, for dusting or glaze)
• **Optional Glaze Ingredients**:
• - **Powdered sugar** - 1 cup
• - **Fresh lemon juice** - 2-3 tablespoons
• - **Lemon zest** - 1 teaspoon (for extra lemon flavor)
• This ingredient list is optimized for keywords like **lemon pound cake cookies**, **lemon cookies recipe**, and **easy lemon dessert**. Use these terms in your recipe title, description, and tags for better SEO performance!

Steps

1. # How to Make Lemon Pound Cake Cookies: A Step-by-Step Guide
3. If you're craving a zesty, buttery treat that combines the rich texture of pound cake with the convenience of cookies, these **lemon pound cake cookies** are perfect for you. Packed with bright citrus flavor and a soft, crumbly texture, they’re ideal for dessert, tea time, or gifting. Follow this detailed guide to create these delightful cookies at home.
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7. ## **Ingredients for Lemon Pound Cake Cookies**
8. *(Makes 24 cookies)*
9. - 1 cup (2 sticks) unsalted butter, softened
10. - 1 cup granulated sugar
11. - 2 large eggs, room temperature
12. - 1 tablespoon fresh lemon zest (about 2 lemons)
13. - 2 tablespoons fresh lemon juice
14. - 1 teaspoon pure vanilla extract
15. - 2 ½ cups all-purpose flour
16. - 1 teaspoon baking powder
17. - ½ teaspoon baking soda
18. - ¼ teaspoon salt
20. **For the Glaze (Optional):**
21. - 1 cup powdered sugar
22. - 2-3 tablespoons fresh lemon juice
23. - 1 teaspoon lemon zest
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27. ## **Step-by-Step Instructions**
29. ### **1. Preheat and Prepare**
30. - Preheat your oven to **350°F (175°C)**.
31. - Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
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35. ### **2. Cream Butter and Sugar**
36. - In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Mix on medium speed for **2-3 minutes** until light and fluffy.
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40. ### **3. Add Wet Ingredients**
41. - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
42. - Mix in the lemon zest, lemon juice, and vanilla extract. The fresh lemon zest will give the cookies a vibrant citrus flavor.
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46. ### **4. Combine Dry Ingredients**
47. - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a perfect rise.
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51. ### **5. Mix Wet and Dry Ingredients**
52. - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
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56. ### **6. Scoop and Shape the Dough**
57. - Use a cookie scoop or tablespoon to portion the dough into **1.5-inch balls**. Place them on the prepared baking sheets, spacing them about **2 inches apart** to allow for spreading.
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61. ### **7. Bake to Perfection**
62. - Bake the cookies in the preheated oven for **10-12 minutes**, or until the edges are lightly golden. The centers should remain soft.
63. - Remove from the oven and let the cookies cool on the baking sheet for **5 minutes** before transferring them to a wire rack to cool completely.
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67. ### **8. Prepare the Lemon Glaze (Optional)**
68. - In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze).
69. - Drizzle the glaze over the cooled cookies using a spoon or piping bag.
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73. ### **9. Serve and Store**
74. - Serve the cookies immediately or store them in an airtight container at room temperature for up to **5 days**. For longer storage, freeze the cookies for up to **3 months**.
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78. ## **Why You’ll Love These Lemon Pound Cake Cookies**
79. - **Bright Citrus Flavor:** The combination of fresh lemon zest and juice delivers a refreshing, tangy taste.
80. - **Soft and Buttery Texture:** These cookies mimic the rich, dense texture of classic pound cake.
81. - **Easy to Make:** With simple ingredients and straightforward steps, this recipe is beginner-friendly.
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85. ## **SEO-Friendly Tips for Lemon Pound Cake Cookies**
86. - Use fresh lemons for the best flavor.
87. - Don’t skip the lemon zest—it’s key to enhancing the citrus aroma.
88. - For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
90. ---
92. Enjoy baking these **lemon pound cake cookies** and sharing them with friends and family. They’re a delightful treat that’s sure to brighten any day!

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• lemon pound cake cookies