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

Scale

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!