Description
These lemon pound cake cookies are soft, buttery, and bursting with bright lemon flavor. Topped with a sweet lemon glaze, they taste like a cross between classic pound cake and a cookie—perfect for spring or summer treats.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sour cream
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cookies.
Notes
- Adjust lemon juice in the glaze to reach your desired consistency.
- Store cookies in an airtight container for up to 4 days.
- For extra lemon flavor, add a drop of lemon extract to the dough.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American