Lemon Pound Cake Cookies Recipe

If you’re searching for a treat that perfectly bridges the bright tang of citrus and the buttery richness of a classic cake, these Lemon Pound Cake Cookies deserve a starring role in your baking repertoire. Each bite combines the soft, pillow-like texture of a pound cake with the zesty pop of fresh lemon, making them irresistibly delicious. Whether you’re hosting a tea party, packing a picnic basket, or just craving something sweet and sunny with your afternoon coffee, these cookies will light up the room with their aroma and flavor. Trust me: Lemon Pound Cake Cookies are about to become your new go-to dessert!

this Recipe

Ingredients You’ll Need

One of the best things about Lemon Pound Cake Cookies is how a handful of simple, everyday ingredients can create something truly special. Each component matters, so let’s break down why these essentials work so beautifully together.

• Unsalted butter (1/2 cup, softened): Provides the rich, classic base flavor and ensures your cookies have a melt-in-your-mouth texture.
• Cream cheese (4 oz, softened): Adds creamy tanginess and keeps these cookies ultra-moist and soft.
• Granulated sugar (3/4 cup): Sweetens every bite and helps the edges caramelize to golden perfection.
• Large egg (1): Binds the ingredients and adds a little extra richness.
• Lemon juice (2 tablespoons): Gives the cookies their signature tartness and infuses them with bright flavor.
• Lemon zest (1 tablespoon): Packs in extra citrusy goodness—don’t skip it for maximum lemon punch!
• Vanilla extract (1 teaspoon): Rounds out the flavors and complements the lemon beautifully.
• All-purpose flour (1 3/4 cups): The trusty structure—keeps the cookies soft but not cakey.
• Baking powder (1/2 teaspoon): Gives just the right amount of lift for a tender bite.
• Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
• Powdered sugar (for dusting, optional): Adds a bakery-style finish and a touch of elegance.

How to Make Lemon Pound Cake Cookies

Step 1: Prep Your Oven and Baking Sheet

Begin by preheating your oven to 350°F (175°C) so it’s ready to go when you are. Line a baking sheet with parchment paper for easy release and cleanup—trust me, this step saves a lot of headaches later!

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

In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar. Use an electric mixer on medium speed for about 2–3 minutes, until the mixture looks light, fluffy, and slightly pale. This traps air and guarantees your cookies bake up super soft.

Step 3: Add Flavorings and Egg

Now, beat in the egg, freshly squeezed lemon juice, vibrant lemon zest, and vanilla extract. Mixing these in thoroughly ensures every Lemon Pound Cake Cookie will be bursting with zingy, aromatic flavor in every bite.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps the leavening and salt distribute evenly, giving you uniformly perfect cookies.

Step 5: Mix Wet and Dry Mixtures

Gradually add your dry ingredients into the bowl of wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender and soft; a few streaks of flour are ok!

Step 6: Shape and Bake

Scoop out tablespoon-sized mounds of dough onto your prepared baking sheet, spacing them about two inches apart to allow for spreading. Bake for 10–12 minutes, until the edges are just turning golden and the centers are set but still soft—don’t overbake!

Step 7: Cool and Finish

Let the cookies cool on the pan for 5 minutes—they’ll finish setting up—then transfer them to a wire rack. Once fully cooled, dust with powdered sugar for a pretty, sweet finish.

How to Serve Lemon Pound Cake Cookies

Garnishes

For a simple and classic finish, a light dusting of powdered sugar is pure magic. If you’re feeling fancy, add a sprinkle of extra lemon zest on top for a punch of color and a fragrant citrusy aroma. Sometimes, a thin drizzle of lemon glaze (powdered sugar mixed with lemon juice) can take these cookies from lovely to dazzling for special occasions.

Side Dishes

Lemon Pound Cake Cookies pair marvelously with a chilled glass of sweet iced tea or fresh lemonade. They also complement fresh berries, like strawberries or blueberries, for a refreshingly light dessert plate. For an afternoon snack, enjoy them alongside a scoop of vanilla or lemon ice cream for a cozy twist on strawberries-and-cream.

Creative Ways to Present

Stack a handful of Lemon Pound Cake Cookies in clear treat bags tied with yellow ribbon for adorable party favors or picnic treats. Arrange the cookies on a tiered cake stand with edible flower petals for springtime gatherings, or sandwich a layer of lemon or vanilla buttercream between two cookies for a decadent twist on whoopie pies. Their sunny flavor and pretty appearance make them a show-stopper for any dessert table!

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Pound Cake Cookies fresh and soft, store them in an airtight container at room temperature. They’ll stay delightful for up to 4 days, making them great for bake-ahead treats or lunchbox surprises throughout the week.

Freezing

If you’d like to save some for later, these cookies freeze beautifully. Pop them in a freezer-safe bag or container, layer with parchment, and freeze for up to 2 months. To enjoy, thaw at room temperature for about half an hour—no need to reheat unless you want them extra soft and warm.

Reheating

If you prefer your Lemon Pound Cake Cookies just-baked warm, a quick zap in the microwave (about 7–10 seconds per cookie) revives their tenderness and will make your kitchen smell like a bakery all over again. If reheating from frozen, let them thaw first, then gently warm them for the best texture.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is really the key to bright, natural citrus flavor in these cookies. Bottled juice works in a pinch but lacks the vibrant zing and depth you’ll get from juicing a real lemon, plus you need the zest for maximum impact.

Why is there cream cheese in the dough?

The cream cheese adds an incredible softness and just a hint of tang that mimics classic pound cake. It gives Lemon Pound Cake Cookies their unique, bakery-style chew and helps the cookies stay moist for days.

Can I make the dough ahead of time?

Absolutely! You can mix the dough, scoop out the cookie portions, and either refrigerate them for up to 24 hours or freeze them for longer storage. Just add an extra minute or two to the baking time if baking directly from frozen.

What if I want a stronger lemon flavor?

It’s easy to dial up the lemon! Add 1/4 teaspoon of lemon extract along with the juice and zest for cookies with extra tang. You can even use more zest, since it packs the most natural lemon oils and flavor.

Do I have to use powdered sugar on top?

Not at all! Powdered sugar is optional and just adds a touch of elegance. The cookies themselves are plenty flavorful and sweet, so feel free to skip it—your Lemon Pound Cake Cookies will still be a hit.

Final Thoughts

There’s nothing quite like sharing a tray of homemade Lemon Pound Cake Cookies, still warm, with friends or family. Bright, buttery, and bursting with lemon, these treats are happiness in cookie form. Give them a try, and don’t be surprised if they disappear in minutes—everyone loves a little sunshine baked right in!

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