Lemon Pound Cake Cookies
Tender, cake-like lemon cookies with bright citrus glaze. They’re buttery, soft, and bursting with fresh lemon flavor.
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Servings:
Ingredients
Main Ingredients
- 2.2 cup all-purpose flour
- 1.25 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 0.75 cup unsalted butter softened
- 0.95 cup granulated sugar
- 3.25 fl oz beaten eggs about 2 large
- 1 tbsp fresh lemon zest
- 2.5 tbsp fresh lemon juice for the dough
- 1.25 tsp pure vanilla extract
- 0.4 cup sour cream room temperature
- 1.2 cup confectioners' sugar for the glaze
- 2 tbsp fresh lemon juice for the glaze
- 1 tsp milk for thinning, as needed
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat butter and sugar until pale and fluffy, about 2–3 minutes.
- Mix in eggs, lemon zest, vanilla, and lemon juice until smooth, scraping the bowl.
- Blend in sour cream just until combined.
- Stir dry ingredients into the wet in two additions until no dry spots remain. Chill 15–20 minutes if the dough is soft.
- Scoop 1½-tablespoon portions onto sheets, spacing 2 inches apart.
- Bake 9–11 minutes until edges set and tops look matte. Cool 5 minutes on the sheet, then transfer to a rack.
- Whisk confectioners' sugar with lemon juice; add milk a few drops at a time until thick and pourable.
- Glaze cooled cookies and let set until the icing firms, about 20 minutes.
Notes
For extra lemon pop, add a pinch of zest to the glaze or finish with a light sprinkle of sanding sugar. Store cookies airtight at room temperature for 2–3 days, or refrigerate up to 5 days; glaze sets best after a short chill.
This recipe is an original creation inspired by classic Lemon Pound Cake Cookies flavors. All ingredient ratios and instructions are independently developed.