If you are torn between making cake and making cookies, choose this recipe and enjoy the best of both worlds. All the usual cake ingredients are there, including eggs, flour, butter, and sugar, and then you have a lemon glaze as well.
The citrusy flavor makes these cake cookies ideal for any occasion when you want to enjoy a sweet and zesty treat. Have one with a cup of coffee or a cup of tea if that’s your preference.
There is a generous amount of lemon extract in the cookies but that’s what gives them their tangy flavor. The zesty glaze is just as delicious as the cookies and goes perfectly to reinforce the citrus taste.
You can always vary these by using a different type of citrus in place of the lemon to put your very own stamp on the recipe. These cookies are irresistible and one is never enough!
Why You’ll Love the Recipe:
These fluffy cookies are like a cross between lemon pound cake and lemon cookies. They’re slightly chewy with a light, airy texture. They’re also simple to prepare.
How to Serve Them:
You can’t go wrong having these with a cup of coffee or tea. They’re also great dunked into a glass of milk before bedtime, and you’re never too old to enjoy that treat!
Ingredients:
- Baking powder
- Eggs
- Lemon extract
- All-purpose flour
- Softened butter
- White sugar
For the Glaze:
- Powdered sugar
- Lemon zest
- Lemon juice
How to make Lemon Pound Cake Cookie Recipe :
Step 1. First, preheat the oven to 350°F.
Step 2. Meanwhile cream the sugar and butter with a hand mixer.
Step 3. Mix in the flour and baking powder.
Step 4. Beat in the eggs, one at a time, beating well after each addition.
Step 5. Mix in the lemon extract.
Step 6. Use a small cookie scoop to scoop out cookies and lay they on a parchment-covered baking sheet.
Step 7. Cook for about 12 minutes or until the cookies are springy in the middle.
Step 8. Let them cool for 10 minutes on the baking tray and then finish cooling on a wire rack.
Step 9. Whisk together the ingredients for the glaze.
Step 10. Dip the cookies in the glaze and put them back on the rack so the glaze can set.
Lemon pound cake and lemon cookies combine to make these mouthwatering lemon pound cake cookies. They’re light, slightly chewy, and airy inside, and you’ll find the entire batch gets eaten fast!
Lemon Pound Cake Cookies
Ingredients
- 2 teaspoons baking powder
- 2 eggs
- 2 teaspoons lemon extract
- 2 cups sifted all-purpose flour
- ⅔ cup softened butter
- ¾ cup white sugar
For the Glaze:
- 1 cup powdered sugar
- ½ tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- First, preheat the oven to 350°F.
- Meanwhile cream the sugar and butter with a hand mixer.
- Mix in the flour and baking powder.
- Beat in the eggs, one at a time, beating well after each addition.
- Mix in the lemon extract.
- Use a small cookie scoop to scoop out cookies and lay they on a parchment-covered baking sheet.
- Cook for about 12 minutes or until the cookies are springy in the middle.
- Let them cool for 10 minutes on the baking tray and then finish cooling on a wire rack.
- Whisk together the ingredients for the glaze.
- Dip the cookies in the glaze and put them back on the rack so the glaze can set.
Can You Make Them Ahead?
Yes you can make them a day or so in advance and they should stay soft.
Storage Instructions:
Keep the cookies in an airtight container at room temperature and eat them within a week. They can also be frozen for up to 6 months.
Variations and Substitutes:
Swap the lemon for orange if you want, or add some finely diced dried fruit to the cookie dough before baking.
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