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Lemon Pound Cake Cookies

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.
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Cook Time 25 minutes
Servings: 12
Course: Desserts
Cuisine: American
Ingredients Method

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

Method
 

  1. First, preheat the oven to 350°F.
  2. Meanwhile cream the sugar and butter with a hand mixer.
  3. Mix in the flour and baking powder.
  4. Beat in the eggs, one at a time, beating well after each addition.
  5. Mix in the lemon extract.
  6. Use a small cookie scoop to scoop out cookies and lay they on a parchment-covered baking sheet.
  7. Cook for about 12 minutes or until the cookies are springy in the middle.
  8. Let them cool for 10 minutes on the baking tray and then finish cooling on a wire rack.
  9. Whisk together the ingredients for the glaze.
  10. Dip the cookies in the glaze and put them back on the rack so the glaze can set.