Lemon Poundcake Cookies

🍋 Lemon Poundcake Cookies – Soft, Tangy & Irresistible

✅️ Ingredients:

▶️For the Cookies:

◾️ 1 cup unsalted butter, softened

◾️ 1 cup granulated sugar

◾️ 2 large eggs

◾️ 2 tsp vanilla extract

◾️ 2 tbsp lemon zest (about 1 lemon)

◾️ 2 tbsp fresh lemon juice

◾️ 2 1/2 cups all-purpose flour

◾️ 1 tsp baking powder

◾️ 1/4 tsp salt

▶️For the Topping:

◾️ Powdered sugar (for dusting)

✅️ Directions:

👉 1. Prepare the Dough

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.

In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.

👉 2. Shape the Cookies

Scoop tablespoon-sized dough portions, roll into balls, and place 2 inches apart on baking sheet.

Flatten slightly with the back of a spoon or fingers.

👉 3. Bake the Cookies

Bake 10–12 minutes until edges are lightly golden.

Let cool 5 minutes on baking sheet, then transfer to a wire rack.

👉 4. Finish & Serve

Once cooled, dust with powdered sugar.

Enjoy with tea or as a light lemony treat.

💡 Tips for Perfect Cookies:

◾️ Chill the dough for 20 minutes before baking to help cookies hold their shape.

◾️ For stronger lemon flavor, double the zest or add a drop of lemon extract.

◾️ Drizzle with lemon glaze (powdered sugar + lemon juice) instead of powdered sugar for extra tang.

⏱ Time: Prep 15 min | Bake 12 min | Total 27 min

🍽 Servings: About 24 cookies