Lemon Poundcake Cookies Recipe

Bright, zesty, and irresistibly soft, Lemon Poundcake Cookies are a handheld treat that captures all the sunny charm of classic pound cake in a perfectly shareable cookie. Each bite is bursting with citrusy freshness, a tender crumb thanks to cream cheese in the dough, and a delicate powdered sugar coating that melts on your tongue. Whether you need a cheerful centerpiece for a spring dessert table or a sweet pick-me-up with afternoon tea, these cookies promise big flavor in a little package.

this Recipe

Ingredients You’ll Need

You won’t believe how just a handful of everyday ingredients come together to create something so special! Each component in these Lemon Poundcake Cookies brings just the right balance of richness, tang, and those crave-worthy soft, cakey textures.

• Unsalted Butter (1/2 cup, softened): Soft butter is the secret to a luxuriously smooth cookie dough and ensures a melt-in-your-mouth texture.
• Cream Cheese (3 oz, softened): Adds subtle tang and the moist, tender crumb reminiscent of classic pound cake.
• Granulated Sugar (3/4 cup): Sweetens and helps achieve those lightly golden edges.
• Egg (1 large): Gives structure and richness, creating that signature cookie chew.
• Fresh Lemon Juice (1 tbsp): Brightens every bite and provides bold, natural lemon flavor.
• Lemon Zest (1 tsp): The zest is where the real lemon essence lives—don’t skip it!
• Vanilla Extract (1 tsp): Rounds out the flavor and gently enhances the citrus without overpowering it.
• All-Purpose Flour (1 1/2 cups): Forms the perfect cookie structure, lending sturdiness yet keeping things feather-light.
• Baking Powder (1/2 tsp): For just the right amount of lift, giving your cookies that delightful puff.
• Salt (1/4 tsp): Balances the sweetness and makes the lemon notes pop.
• Powdered Sugar (1/2 cup, for rolling): The snowy coating on the cookies—pretty and just sweet enough for a magical finishing touch.

How to Make Lemon Poundcake Cookies

Step 1: Prep the Baking Sheet and Ingredients

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step ensures your Lemon Poundcake Cookies bake evenly and slide off the pan like a dream, with no sticking or extra cleanup.

Step 2: Cream Together Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy—about 2-3 minutes. This aerates the base and gives your cookies their pillowy softness.

Step 3: Add the Wet Ingredients

Crack in the egg, then pour in the fresh lemon juice, lemon zest, and vanilla extract. Beat until smooth and fully combined, soaking the dough with sweet citrus aroma and flavor in every beat.

Step 4: Whisk Together the Dry Ingredients

In a separate bowl, whisk the flour, baking powder, and salt together. This ensures you distribute the leavening and salt evenly, avoiding clumps and maximizing tenderness.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until a soft, slightly sticky dough forms. Take care not to overmix—stop as soon as the flour disappears for the most delicate Lemon Poundcake Cookies.

Step 6: Chill the Dough

Pop the dough in the refrigerator for 30 minutes. This little pause prevents the cookies from spreading too much in the oven while intensifying their lemony punch. Don’t skip this step!

Step 7: Shape, Coat, and Bake

Scoop tablespoon-sized portions of dough, roll into balls, then generously roll each one in powdered sugar. Space them 2 inches apart on your baking sheet and bake for 10 to 12 minutes—edges should be set, and the tops just beginning to crack for that signature look.

Step 8: Cool and Enjoy

Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. This helps set the texture—slightly crisp on the outside, moist and cakey inside—so you get the best version of Lemon Poundcake Cookies in every bite.

How to Serve Lemon Poundcake Cookies

Garnishes

For a special finishing touch, try dusting extra powdered sugar over the cookies just before serving, or top them with a dainty strip of candied lemon peel. A sprinkle of finely grated lemon zest will also add a fresh pop of color and aroma.

Side Dishes

Pair your Lemon Poundcake Cookies with a cup of hot Earl Grey tea or a frosty glass of iced lemonade for an unbeatable treat. They also make a wonderful accompaniment to a simple fruit salad or dolloped with a little bit of freshly whipped cream.

Creative Ways to Present

Stack cookies on a tiered cake stand for a tea party effect, or nestle them in cupcake liners for easy gifting. You can even sandwich a spoonful of lemon curd between two cookies for an ultra-citrusy twist on the classic!

Make Ahead and Storage

Storing Leftovers

Keep any uneaten Lemon Poundcake Cookies in an airtight container at room temperature, where they’ll stay soft and tender for up to four days. The cookies actually become even more flavorful on day two, as the lemon infuses every crumb.

Freezing

For longer storage, freeze cooled cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They’ll keep for up to two months—simply thaw at room temperature when you’re ready to indulge.

Reheating

If you love cookies warm, microwave a frozen cookie for just 10-15 seconds or pop a few in a 300°F oven for about 5 minutes. Warm Lemon Poundcake Cookies are especially heavenly, as the scent of citrus comes alive all over again!

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice truly gives Lemon Poundcake Cookies their zesty, vibrant flavor. Bottled juice can substitute in a pinch, but the taste and aroma will be best with freshly squeezed.

My dough is very sticky—should I add more flour?

A little stickiness is totally normal before chilling the dough. Resist the urge to add extra flour, as this could lead to dense cookies. Chilling firms up the dough for easy shaping.

How do I make these cookies gluten-free?

You can swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture will be slightly different, but you’ll still get deliciously soft and lemony cookies.

Can I double this recipe?

Absolutely! This recipe doubles beautifully for a party or bake sale. Just be sure to chill the dough in batches if your bowl is on the smaller side, and give the cookies plenty of room to bake.

Do Lemon Poundcake Cookies travel well for gifting?

Yes—they’re sturdy, don’t crumble easily, and hold their shape, making them perfect for packaging up in a tin or bakery box for a thoughtful homemade gift.

Final Thoughts

Whenever you find yourself craving a treat that’s bright, fresh, and full of homemade charm, give these Lemon Poundcake Cookies a spot in your baking rotation. Each batch is a little burst of sunshine—perfect for sharing, gifting, or savoring all to yourself. Happy baking!

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