🍋 Lemon Poundcake Cookies – Soft, Tangy & Irresistible

There’s something magical about a cookie that tastes like a miniature slice of classic poundcake with a bright, refreshing lemon twist. These Lemon Poundcake Cookies are soft, tender, and melt-in-your-mouth delightful, with the perfect balance of sweetness and citrus tang. Each bite bursts with lemon flavor, while the buttery base keeps them rich and comforting. Ideal for afternoon tea, a light dessert, or gifting, this recipe transforms simple ingredients into a crowd-pleasing treat in under 30 minutes.

🔹 Ingredients & Why They Matter

▶️ For the Cookies

1 cup unsalted butter, softened – Provides richness and a tender crumb; softening ensures smooth creaming with sugar.
1 cup granulated sugar – Sweetens and aerates the dough when creamed with butter, giving a light texture.
2 large eggs – Adds structure, moisture, and richness to the cookies.
2 tsp vanilla extract – Enhances flavor depth and complements the lemon notes.
2 tbsp lemon zest (about 1 lemon) – Delivers vibrant citrus aroma and flavor.
2 tbsp fresh lemon juice – Adds tanginess and balances the sweetness.
2 1/2 cups all-purpose flour – Forms the base structure of the cookies.
1 tsp baking powder – Leavening agent that helps cookies rise slightly while remaining soft.
1/4 tsp salt – Enhances flavor and balances sweetness.

▶️ For the Topping

Powdered sugar – Adds a delicate sweetness and a classic “poundcake” look when dusted on top.

🔹 Step-by-Step Instructions

👉 1. Prepare the Dough

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy – this aerates the dough for soft cookies.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice for bright, citrusy flavor.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold into the wet ingredients until just combined, taking care not to overmix.

👉 2. Shape the Cookies

Scoop tablespoon-sized portions of dough and roll into balls.
Place them 2 inches apart on the prepared baking sheet.
Flatten slightly with the back of a spoon or your fingers for a classic cookie shape.

👉 3. Bake the Cookies

Bake for 10–12 minutes, or until edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

👉 4. Finish & Serve

Once cooled, dust generously with powdered sugar.
Serve alongside tea, coffee, or enjoy as a light, tangy dessert that delights everyone.

🔹 Why This Recipe is Loved

✅ Soft and tender texture reminiscent of traditional poundcake.
✅ Bright, refreshing lemon flavor that isn’t overpowering.
✅ Quick and easy – ready in just 27 minutes from start to finish.
✅ Perfect for gifting, tea time, or casual snacking.

🔹 Pro Tips for Perfect Cookies

Chill the dough for 20 minutes before baking to help cookies hold their shape.
For extra lemon punch, double the zest or add a drop of lemon extract.
Swap the powdered sugar topping for a lemon glaze (powdered sugar + lemon juice) for a glossy, tangy finish.
Ensure butter is softened, not melted, for the ideal cookie texture.

🔹 Serving Suggestions

Pair with a hot cup of tea or coffee for a cozy afternoon snack.
Stack on a dessert platter for gatherings or parties.
Enjoy with fresh berries or whipped cream for an elegant twist.

🔹 Conclusion

These Lemon Poundcake Cookies are the ultimate combination of soft, buttery cookies with a vibrant citrus kick. Quick, easy, and irresistibly delicious, they elevate a simple cookie into a sophisticated treat. Perfect for weeknight baking, gifting, or special occasions, this recipe proves that homemade cookies can be both effortless and extraordinary. Don’t wait—bake a batch today and watch them disappear in minutes!