Lemon Pound Cake Cookies
Have you ever wanted a slice of lemon pound cake but also a cookie? It’s a tough choice. One is soft and cakey, the other is chewy and easy to eat.
Well, you don’t have to choose anymore.
These Lemon Pound Cake Cookies are the perfect mix of both. They have that bright lemon flavor and soft texture of a pound cake, all in a cute little cookie. This recipe is super simple, I promise.
The Best Lemon Pound Cake Cookies
These cookies have a secret ingredient: cream cheese. It makes them so soft and gives them a little tang that goes perfectly with the lemon.
The sweet lemon glaze on top is what really makes them special. It’s like the best part of a pound cake, right on your cookie.
What You’ll Need
Here are the ingredients you’ll need to grab from the store. Having everything ready before you start makes baking so much easier.
For the Cookies:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened to room temperature
- Cream cheese, softened to room temperature
- Granulated sugar
- One large egg
- Vanilla extract
- Fresh lemon zest and juice
For the Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
- A little milk or cream (optional)
| Ingredient | Role in the Cookie |
|---|---|
| Butter | Flavor & Tenderness |
| Cream Cheese | Softness & Tang |
| Lemon Zest | Bright Lemon Flavor |
| Lemon Juice | Tangy Taste |
Tools You’ll Need
You don’t need any fancy equipment for this recipe. Just the basics will do the trick.
- Mixing bowls
- Whisk
- Electric mixer (handheld or stand mixer)
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- A small bowl for the glaze
How to Make Lemon Pound Cake Cookies
This is where the fun begins. Follow these simple steps for perfect cookies every time.
Instructions
Step 1: Get your oven and pans ready. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so the cookies don’t stick.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this bowl aside for later. This is your dry ingredient mix.
Step 3: In a large bowl, use an electric mixer to beat the softened butter and cream cheese together until they are smooth and creamy. This usually takes about 2 minutes.
Step 4: Add the granulated sugar to the butter mixture and beat it on medium-high speed until it’s light and fluffy. Don’t rush this part.
Step 5: Beat in the egg and vanilla extract. Then, add the lemon zest and lemon juice. Mix until everything is just combined.
Step 6: Slowly add your dry ingredient mix to the wet ingredients. Mix on low speed until you can’t see any more flour. Be careful not to overmix the dough.
Step 7: Drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between them.
Step 8: Bake for 12-15 minutes. The edges should be lightly golden brown. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Step 9: While the cookies are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until it’s smooth. If it’s too thick, add a tiny bit of milk.
Step 10: Once the cookies are totally cool, drizzle or spread the glaze over them. Let the glaze set before you store them.
Pro Tips
After making these cookies a hundred times, I’ve learned a few things. Here are my top tips.
- Use Room Temperature Ingredients: Seriously, don’t skip this. Softened butter and cream cheese mix together much better. This helps make your cookies soft and not lumpy.
- Don’t Overmix the Dough: Once you add the flour, mix it just enough to combine everything. Overmixing makes cookies tough, and we want these to be soft like cake.
- Fresh Lemon is Best: Please don’t use the bottled lemon juice. Fresh lemon zest and juice give a much brighter, real lemon flavor that makes a huge difference. Zest your lemon before you juice it!
- Let Cookies Cool Completely: Before you add the glaze, make sure the cookies are not warm at all. If they are, the glaze will just melt and slide right off.
Substitutions and Variations
Want to change things up? Here are a few ideas that work well.
| To Change | Substitution Idea | Result |
|---|---|---|
| Lemon | Lime or Orange | A different citrus flavor |
| All-Purpose Flour | 1-to-1 Gluten-Free Flour | Makes the recipe GF |
| Glaze | Cream Cheese Frosting | Richer, thicker topping |
You could also add a half-cup of white chocolate chips to the dough for extra sweetness. Or try using orange zest and juice for a creamsicle flavor.
Make-Ahead and Storage Tips
These cookies are great for making ahead of time. Life gets busy, so it’s nice to have a plan.
Make-Ahead
You can make the cookie dough and chill it in the fridge for up to 3 days. Make sure to wrap it tightly in plastic wrap. You can also freeze the dough balls for up to 3 months. Just bake them from frozen and add a few extra minutes to the baking time.
Leftovers and Storage
Store the finished cookies in an airtight container at room temperature. They will stay soft and delicious for about 3 to 4 days.
I don’t recommend putting them in the fridge. It can dry them out.
Nutrition and Diet Info
A quick note on nutrition. The numbers below are just an estimate and can change based on the ingredients you use.
These cookies are a treat, so they have sugar and fat. To make them a little lighter, you could use less glaze or try a low-fat cream cheese.
For a gluten-free version, a good 1-to-1 gluten-free baking flour blend should work just fine.
These cookies are great with a cup of hot tea or coffee. They are also amazing with a scoop of vanilla bean ice cream.
FAQs
Here are some common questions people ask about this recipe.
Q1. Why did my cookies spread out and get too flat?
Ans: This usually happens if your butter was too soft or melted. Make sure your butter is at room temperature but not melty. Chilling the dough for 30 minutes before baking can also help.
Q2. Can I use bottled lemon juice instead of fresh?
Ans: You can, but the flavor won’t be as good. Fresh lemon juice and zest have a much brighter taste that really makes these cookies pop.
Q3. Can I freeze the baked cookies?
Ans: Yes! You can freeze the baked cookies, but I suggest freezing them without the glaze. Let them cool completely, then freeze them in a single layer. Once frozen, put them in a freezer bag. Thaw them at room temperature, then add the glaze before serving.
Wrapping Up
So there you have it. A super easy recipe for cookies that taste just like a slice of lemon pound cake. They are perfect for sharing or for keeping all to yourself.
Give this recipe a try. I think you’ll really love how soft and full of flavor they are.
If you make them, please leave a comment below! I’d love to hear how they turned out for you. Let me know if you have any questions. Happy baking
