Lemon Poundcake Cookies Recipe

These Lemon Poundcake Cookies are pure sunshine in cookie form: tender, pillowy-soft, and bursting with the zing of real lemon in every bite. Imagine all the irresistible decadence of classic poundcake—rich, buttery crumb, fragrant citrus, and a sweet, tangy glaze—packed into perfectly portioned cookies that are just as good for a casual snack as they are for special occasions. If you crave desserts that are easy to make but taste gourmet, you’ll fall in love with these Lemon Poundcake Cookies.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Great cookies start with thoughtfully chosen ingredients, and these are no exception. Each item does its part—lending flavor, moisture, structure, or brightness to make Lemon Poundcake Cookies truly special. Here’s what you’ll need, plus a few tips so every ingredient shines.

• Unsalted butter: Gives the cookies their signature richness and ensures a soft, tender texture.
• Granulated sugar: Sweetens the dough and helps give the cookies their lightly crisped edges.
• Large eggs: Bind the mixture and help create that pillowy poundcake softness.
• Lemon zest: Packs intense citrus oils and is key to the cookies’ bright, sunny flavor—freshly grated is best!
• Fresh lemon juice: Adds zing and natural acidity, for both the dough and the glaze.
• Vanilla extract: Rounds out the flavors and adds a warm, fragrant undertone.
• All-purpose flour: Provides structure, ensuring the cookies bake up perfectly soft but never crumbly.
• Baking powder: Gives just the right lift, contributing to the tender crumb.
• Salt: Balances out the sweetness and enhances every other flavor.
• Sour cream: The secret to a moist, plush texture and subtle tang in every cookie bite.
• Powdered sugar: Makes an effortlessly smooth, elegant lemon glaze.
• Extra lemon juice (for glaze): Adds another punch of lemony brightness on top.

How to Make Lemon Poundcake Cookies

Step 1: Prep Your Oven and Baking Sheet

Set the tone for baking success by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this helps the cookies release easily and keeps them from overbrowning. Getting your setup ready first means no scrambling when your dough is ready to go.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Beat for several minutes, until the mixture is pale, creamy, and fluffy. This step creates tiny air pockets, leading to cookies with a beautiful, soft crumb.

Step 3: Add Eggs, Lemon Zest, Juice, and Vanilla

Crack in the eggs, one at a time, beating well after each. Add the freshly grated lemon zest, fresh lemon juice, and vanilla extract. Make sure everything is thoroughly incorporated—the zest and juice infuse the dough with that iconic Lemon Poundcake Cookies brightness.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking guarantees even distribution, which means every cookie bakes up perfectly and consistently tender.

Step 5: Mix Wet and Dry Ingredients With Sour Cream

Add the dry ingredients to the wet mixture gradually, alternating with spoonfuls of sour cream. Mixing gently and just until combined will help keep your Lemon Poundcake Cookies incredibly soft—don’t overmix!

Step 6: Scoop and Bake

Drop generous tablespoon-sized scoops of dough onto your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 12 to 14 minutes, until the edges are golden and the centers look just set. Cool completely on a wire rack.

Step 7: Glaze Your Cookies

In a small bowl, whisk together the powdered sugar and enough fresh lemon juice to make a smooth, pourable glaze. Once your cookies are cool, drizzle the glaze over the tops—this step adds a gorgeous sheen and a final burst of citrus flavor to your Lemon Poundcake Cookies.

How to Serve Lemon Poundcake Cookies

Garnishes

For extra flair, sprinkle a touch of fresh lemon zest over the glazed cookies, or top each with a thin lemon slice or sugared edible flowers. These little touches add visual appeal and highlight the treats’ lemony goodness.

Side Dishes

Pair your Lemon Poundcake Cookies with a cup of Earl Grey tea, an iced citrusy lemonade, or even a scoop of vanilla ice cream for a light and refreshing afternoon treat. These cookies make a lovely addition to any dessert platter or brunch spread too.

Creative Ways to Present

Stack the cookies in a cellophane bag tied with a yellow ribbon for a cheerful gift, or arrange them in concentric circles on a pretty cake stand for a showstopping centerpiece. For parties, serve minis on lollipop sticks or sandwich two cookies together with extra lemon glaze for a playful cookie sandwich.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Poundcake Cookies in an airtight container at room temperature. They stay moist and delicious for up to four days, making them perfect for planning ahead or gifting.

Freezing

These cookies freeze beautifully! Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. They’ll keep well for up to three months—just be sure to glaze them after thawing for the best texture and sheen.

Reheating

If you crave that bakery-fresh softness, very gently warm the cookies in the microwave for just 8–10 seconds, or let them sit out for 20 minutes at room temperature. Add a dab of fresh glaze if desired to make them taste just-baked.

FAQs

Can I add more lemon flavor to these cookies?

Absolutely! For an extra punch, add a few drops of lemon extract to the dough or glaze as mentioned in the recipe notes. You can also increase the amount of zest for maximum citrus aroma.

Can I make Lemon Poundcake Cookies without sour cream?

If you don’t have sour cream, plain Greek yogurt makes an excellent substitute, keeping the cookies moist and tender while adding that subtle tang characteristic of poundcake.

Why are my cookies spreading too much in the oven?

If your cookies are coming out too flat, it’s usually because the butter was overly soft or even melted before mixing. Try chilling the dough for 15-20 minutes before baking, and always start with cool baking sheets.

How do I know when Lemon Poundcake Cookies are done baking?

Look for lightly golden edges and centers that look just set—the cookies will firm up as they cool. Avoid overbaking to preserve that pillowy, cake-like texture everyone loves!

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice delivers the brightest, truest flavor, but in a pinch, bottled juice will work for the dough and glaze. If possible, still use fresh lemon zest for the best Lemon Poundcake Cookies experience.

Final Thoughts

If you’re on the hunt for a cookie that delights every lemon lover and is sure to impress, give these Lemon Poundcake Cookies a try. With their vibrant flavor, soft crumb, and glossy citrus glaze, they’re a sweet way to bring a bit of sunshine to any occasion—happy baking!

Print