Lemon Pound Cake Cookies Recipe
If you’re after a dreamy mashup of citrusy brightness and old-fashioned comfort, this Lemon Pound Cake Cookies Recipe is about to become your new obsession. Each cookie boasts a soft, cake-like crumb and bursts with fresh lemon flavor, making it the perfect treat for sunny afternoons, potlucks, or simply whenever the craving for something sweet and tangy hits. Trust me, friends will ask you for this recipe—and you’ll actually want to share it!
Ingredients You’ll Need
The beauty of the Lemon Pound Cake Cookies Recipe is its simplicity. Each ingredient not only plays a crucial part in flavor and texture, but also helps create those irresistibly tender cookies with a vibrant lemon kick. Here’s what you’ll need and a little wisdom behind each pick:
- Unsalted Butter: Softened butter ensures your cookies bake up rich and melt-in-your-mouth tender with a classic pound cake flavor.
- Cream Cheese: Adds a tangy note and keeps the cookies unbelievably soft and pillowy.
- Granulated Sugar: Sweetens the dough and helps develop those pretty golden edges.
- Large Egg: Binds everything together, adding moisture and a chewy bite.
- Lemon Zest: Packs intense citrus aroma and flavor right into each bite—don’t skip this!
- Fresh Lemon Juice: Brightens the dough with a dose of fresh, zingy lemon essence.
- Vanilla Extract: Balances the lemon and rounds out the flavor profile.
- All-Purpose Flour: Provides structure and ensures your cookies aren’t too dense or too light.
- Baking Powder: Gives just enough lift for fluffy, cake-like cookies.
- Salt: A little makes the sweet and citrus flavors pop, never skip it!
- Powdered Sugar (optional): Perfect for dusting to add a pretty, bakery-style finish and a delicate sweetness.
How to Make Lemon Pound Cake Cookies Recipe
Step 1: Prep Your Baking Pan
Start by preheating your oven to 350°F (175°C), then line a baking sheet with parchment paper. This non-stick trick not only prevents sticking but also helps your cookies bake evenly and makes cleanup a breeze.
Step 2: Cream Butter, Cream Cheese & Sugar
In a large bowl, beat together the softened butter, cream cheese, and granulated sugar. Keep beating until the mixture is noticeably light and fluffy—this incorporates air, giving your Lemon Pound Cake Cookies Recipe that signature pillowy texture.
Step 3: Add the Egg, Lemon Zest, Lemon Juice & Vanilla
Add in the egg, lemon zest, lemon juice, and vanilla extract. Continue to beat until the mixture is silky and fully combined; this step ensures every bite is zesty and aromatic.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift or whisk together the all-purpose flour, baking powder, and salt. This disperses the leavening evenly, so each cookie rises just right.
Step 5: Mix Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, mixing gently and just until a dough forms. Overmixing can make the cookies tough, so stop as soon as everything comes together—soft and a bit sticky is perfect!
Step 6: Chill the Dough
Pop your dough in the fridge for 30 minutes. This quick chill makes the dough easier to handle and ensures your cookies don’t spread too much in the oven, keeping those perfectly puffed shapes.
Step 7: Scoop and Shape the Cookies
Use a tablespoon or small cookie scoop to portion out the dough. Roll between your hands to form balls, then evenly space them on the prepared baking sheet. Gently flatten each with your fingers or the bottom of a glass for that classic cookie look.
Step 8: Bake to Perfection
Bake in your preheated oven for about 10 to 12 minutes. You’re looking for set edges and lightly golden bottoms—they’ll continue to firm as they cool, so don’t overbake!
Step 9: Cool and Finish
Let your cookies cool for a few minutes on the pan before transferring them to a wire rack. If you love a little extra sweetness and romance, dust with powdered sugar just before serving.
How to Serve Lemon Pound Cake Cookies Recipe
Garnishes
A final flourish can take your Lemon Pound Cake Cookies Recipe from delicious to absolutely dazzling. Try a dusting of powdered sugar, a sprinkle of extra lemon zest, or even a drizzle of simple lemon glaze for extra wow.
Side Dishes
Pair these cookies with fresh berries, a glass of iced tea, or a scoop of vanilla ice cream. They’re also the perfect companion to afternoon coffee or as a sweet ending to a brunch spread.
Creative Ways to Present
Stack them high on a tiered stand, tuck a few into a pretty tin as a gift, or wrap a ribbon around a stack for a charming bake sale treat. For a citrus-inspired dessert tray, mix them in with other lemony or berry sweets for fabulous color and flavor variety.
Make Ahead and Storage
Storing Leftovers
Keep any extra Lemon Pound Cake Cookies Recipe goodies fresh by storing them in an airtight container at room temperature. They’ll stay soft and tender for up to four days, and the flavor only deepens over time!
Freezing
You can freeze baked cookies for up to three months—just place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper. You can also freeze the dough balls and bake them fresh when ready for maximum softness.
Reheating
Want your cookies just-baked warm? Nuke one or two on a plate in the microwave for 10–15 seconds, or let them sit at room temperature for a bit to take the chill off. Your kitchen will smell like you just baked a fresh batch!
FAQs
Can I make these cookies gluten-free?
Absolutely! Swap in your favorite cup-for-cup gluten-free flour blend. Just note that texture might vary slightly, but the cookies should still be deliciously soft and lemony.
Is it possible to make these cookies more lemony?
If you want a bigger citrus punch, you can add up to 1/4 teaspoon lemon extract as noted in the tips. Even a bit of extra zest will boost both flavor and aroma.
Can I substitute the cream cheese?
For the best results, stick with full-fat cream cheese, but you can try Neufchâtel for a lighter touch, or mascarpone for a rich twist. Avoid spreads or low-fat versions, as they may affect the texture.
How do I know when the cookies are done baking?
The edges should be just set and the bottoms lightly golden. The centers may look pale, but they’ll firm up as they cool, preserving that signature cake-like softness.
Can I double the recipe for a crowd?
Yes! The Lemon Pound Cake Cookies Recipe doubles wonderfully. Just use large mixing bowls and bake in batches, rotating pans for even baking if making several trays at once.
Final Thoughts
There’s something utterly joyful about baking—and sharing—a batch of Lemon Pound Cake Cookies Recipe with people you love. Whether you’re a lifelong lemon fan or just looking for a sweet pick-me-up, these cookies bring cheer in every bite. Go on, treat yourself and spread a little sunshine from your kitchen!
Print
Lemon Pound Cake Cookies Recipe
- Total Time: 1 hour (including chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Pound Cake Cookies are a delightful treat that combines the flavors of a traditional pound cake with the convenience of a cookie. Soft, cake-like, and bursting with lemon zest, these cookies are perfect for any occasion.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For Dusting:
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the ingredients: In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract, and beat until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Chill the dough for 30 minutes to make it easier to handle.
- Shape and bake: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, flatten slightly, and bake for 10–12 minutes until set. Cool on a wire rack before dusting with powdered sugar if desired.
Notes
- For an extra punch of lemon flavor, add 1/4 teaspoon lemon extract.
- These cookies stay soft and cake-like for several days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
