If there’s one thing I never get tired of, it’s lemon desserts. Whether it’s springtime or the middle of winter, that sunny citrus flavor just brings instant cheer. And let me tell you, these Lemon Poundcake Cookies? They’re little bites of happiness. Think soft, tender cookies with the buttery richness of a classic pound cake, punched up with fresh lemon juice and zest, and finished off with a sweet lemony glaze. Yep, they’re just as dreamy as they sound.
These cookies are perfect when you want something a little special but don’t feel like breaking out the stand mixer for a full-on cake. They’re simple enough for a weekday treat, yet pretty enough to show off at a baby shower, brunch, or spring party. And that glaze? Let’s just say it takes the cookies from good to absolutely irresistible.
I first made these on a whim after craving something lemony but not quite as heavy as a loaf cake. I had all the ingredients on hand (always a win), and what started as a small baking experiment quickly turned into a new favorite. If you’re a lemon lover, I think you’re going to fall hard for these, too.
So let’s get baking!
Ingredients You’ll Need
For the Cookies (Makes 24–30):
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
Zest of 2 lemons (about 2 tbsp)
2 tbsp fresh lemon juice
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
For the Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Optional: 1 tsp poppy seeds or edible flowers for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep
Go ahead and preheat your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper so nothing sticks. This step also makes cleanup a breeze—always a bonus.
Step 2: Cream Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. Don’t skip this part—creaming properly helps give the cookies their soft, cake-like texture.
Step 3: Add Wet Ingredients
Next, crack in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, fresh lemon juice, and all that lovely lemon zest. This combo brings in that unmistakable lemon poundcake flavor that sets these cookies apart from your average sugar cookie.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, stirring just until everything is combined. Be careful not to overmix—this is the secret to keeping the cookies nice and tender.
How to Bake and Glaze the Perfect Lemon Poundcake Cookies
Now that your dough is ready to go, it’s time for the fun part—baking and glazing! This is when your kitchen starts to smell absolutely incredible. That mix of buttery dough and fresh lemon baking away? Pure joy. And once the glaze hits those soft, slightly golden cookies, it’s game over in the best way.
These cookies are wonderfully simple to shape and bake, and the glaze is just the cherry on top (well, lemon on top, technically). Whether you’re making a batch for yourself or sharing them with friends, they come together quickly without sacrificing any of that from-scratch charm.
So, let’s pick up right where we left off!
Step 5: Bake
Using a cookie scoop or tablespoon, portion out the dough into 1-tablespoon-sized balls. Roll them gently between your palms until smooth. If you’re feeling a little extra, you can roll them in powdered sugar before baking—this adds a subtle sweetness and gives the edges a pretty crackled look.
Place the dough balls on your prepared baking sheet, leaving about 2 inches of space between each one. These cookies don’t spread too much, but they need a little breathing room.
Bake in your preheated oven for 10 to 12 minutes. You’re looking for slightly golden edges and soft centers. Don’t wait for them to brown too much—these cookies are meant to stay light and tender, just like a slice of pound cake.
Once they’re done, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This gives them a little time to set without overbaking.
Step 6: Glaze & Garnish
While the cookies cool, go ahead and make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Start with 2 tablespoons of juice and add a bit more if you want a thinner glaze. You want it to be pourable but not runny—something that will lightly coat the top of the cookies without soaking through.
Once the cookies are fully cooled (this is important so the glaze doesn’t melt right off), drizzle about a teaspoon of glaze over each cookie. You can spoon it on or use a piping bag if you want a cleaner look.
Now for the fun part—garnishing. Sprinkle a pinch of poppy seeds over the top for a little texture and contrast. If you’re feeling fancy, edible flowers add a whimsical, bakery-style touch that’s perfect for special occasions.
Let the glaze set for about 20 minutes before storing or serving. It’ll firm up just enough to stay put without getting crunchy.
Helpful Tips & Tricks
1. Use fresh lemons.
The flavor really shines when you use both the zest and juice from fresh lemons. Bottled lemon juice just doesn’t bring the same brightness.
2. Don’t overbake.
It’s tempting to wait for a deep golden color, but resist! These cookies are best when they’re just barely golden at the edges and soft in the center.
3. Customize the glaze.
If you like a stronger punch of lemon, go with 3 tablespoons of lemon juice in the glaze. Or mix in a touch of vanilla extract for a more rounded flavor.
4. Add a powdered sugar roll for texture.
If you want a slightly crackled exterior, roll the dough balls in powdered sugar before baking. It’s a little extra step, but it makes a big difference in the final look and taste.
5. Want to skip the glaze?
No problem. These cookies are delicious on their own. The lemon in the dough is strong enough to carry the flavor even without that glossy drizzle.
Lemon Poundcake Cookie FAQs + Final Thoughts
You’ve got your cookies cooling, the glaze is set, and your kitchen smells like a little slice of lemon heaven. But before you pack them up (or eat half the batch—we’ve all been there), let’s go over some of the most commonly asked questions about this recipe.
I’ve made these cookies enough times to know what works, what doesn’t, and how to tweak them just right for your taste or occasion. Whether you’re wondering about storage, swaps, or how to get that perfect soft center, I’ve got you covered.
Frequently Asked Questions
1. Can I freeze these cookies?
Absolutely! You can freeze the baked cookies (unglazed) in an airtight container or zip-top bag for up to 2 months. When ready to serve, just thaw at room temperature and glaze them fresh for the best texture and flavor.
2. What’s the best way to store them?
Store these cookies in an airtight container at room temperature for up to 3 days. If you’re in a warm or humid climate, you can refrigerate them to keep the glaze from melting, but let them come to room temperature before serving.
3. Can I use bottled lemon juice instead of fresh?
Technically, yes—but the flavor won’t be quite the same. Fresh lemon juice adds brightness and a more natural citrus flavor, while bottled versions can taste a little flat or acidic. The zest is also key to that poundcake flavor, so don’t skip it.
4. What if I want to make them gluten-free?
You can try using a 1:1 gluten-free flour blend that’s formulated for baking. The texture might be slightly different, but many readers have had success with that swap. Just make sure your blend includes xanthan gum for best results.
5. Can I double the recipe?
Definitely! This recipe scales really well. Just make sure to mix in batches if your bowl or mixer isn’t big enough. And you may need to rotate your baking sheets if you’re doing multiple trays at once to ensure even baking.
6. How can I make them look more decorative?
Edible flowers and poppy seeds are both great choices. You could also pipe the glaze in a zigzag pattern for a more polished look, or add a tiny strip of candied lemon peel to the top for a sweet, elegant touch.
7. What if I don’t have poppy seeds or edible flowers?
No worries at all! These are totally optional. A little extra lemon zest sprinkled over the glaze adds a pop of color and a boost of citrus flavor.
Final Thoughts: A Cookie Worth Keeping in Your Back Pocket
Lemon desserts just have a way of making everything feel a little brighter, don’t they? These Lemon Poundcake Cookies hit that perfect balance between soft and zesty, sweet and tangy. They’ve got the rich, buttery crumb of a classic pound cake, but in a cute little cookie form that’s just right for sharing—or keeping all to yourself (I won’t judge).
What I love most is how versatile they are. Dress them up with glaze and garnish for a party platter, or leave them plain for a cozy afternoon treat with a cup of tea. Either way, they’re simple, satisfying, and bursting with lemony goodness.
If you give this recipe a try, I’d love to hear how it turns out! Drop a comment, let me know what tweaks you made (more lemon? no glaze?), and don’t forget to share a picture if you decked them out with flowers or powdered sugar. Recipes like this are meant to be shared, so let’s keep the lemon love going.
Happy baking!
Print
Lemon Poundcake Cookies
Description
Description: These Lemon Poundcake Cookies are a refreshing, citrusy treat with the perfect balance of sweetness and tang. With a tender texture and a zesty lemon flavor, they’re the ideal bite-sized cookies for any occasion. Finished with a lemon glaze and a sprinkle of poppy seeds or edible flowers, these cookies are both delightful to taste and gorgeous to look at.
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
Zest of 2 lemons (about 2 tbsp)
2 tbsp fresh lemon juice
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
For the Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Optional: 1 tsp poppy seeds or edible flowers for garnish
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
Step 2: Cream Butter & Sugar
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes.
Step 3: Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon zest, and fresh lemon juice.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overwork the dough.
Step 5: Bake
Scoop out 1-tablespoon-sized portions of dough and roll them into balls. Optionally, you can roll the dough balls in powdered sugar before placing them on the baking sheets. Bake for 10–12 minutes, or until the edges are golden and the centers are soft.
Step 6: Glaze & Garnish
While the cookies are cooling, whisk together the powdered sugar and lemon juice to make the glaze. Once the cookies have cooled, drizzle the glaze over each cookie. For a final touch, sprinkle with extra lemon zest, poppy seeds, or edible flowers if desired.
Notes
These cookies can be stored in an airtight container at room temperature for up to 3 days.
For an even stronger lemon flavor, you can increase the lemon juice in the glaze or add a bit more zest to the dough.
If you prefer a more traditional poundcake flavor, feel free to skip the glaze and enjoy them as they are!
