Introduction

These Soft & Chewy Lemon Pound Cake Cookies offer a delightful twist on a classic dessert. Bursting with fresh lemon flavor and a tender, moist texture, they make the perfect treat for any occasion. A light glaze adds an extra zing, making these cookies truly irresistible.

A close-up view of a stack of five soft, yellow sugar cookies with a slightly cracked surface, coated in sparkling sugar crystals that catch the light and add a shiny texture. The cookies are evenly stacked on a black wire rack, with some sugar granules scattered around the base. The background is blurred, showing a smooth warm-toned bokeh effect behind the cookies, placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tbsp lemon zest (from about 2 lemons)
1 tbsp lemon juice
1 tsp vanilla extract
½ cup sour cream
For the glaze (optional):
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition. Then add the lemon zest, lemon juice, and vanilla extract, mixing until combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Stir in the sour cream until the dough is smooth.
Step 7: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Step 9: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10: For the glaze (optional), whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled cookies.

Tips & Variations

For more intense lemon flavor, add an extra teaspoon of lemon zest to the dough.
Swap sour cream with Greek yogurt for a slightly tangier taste and similar texture.
Chill the dough for 30 minutes before baking to help the cookies keep their shape better.
Add a handful of poppy seeds to the batter for a classic lemon-poppy seed variation.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If glazed, keep them refrigerated to preserve the topping, and bring to room temperature before serving. They can also be frozen for up to 1 month; thaw fully before enjoying. Reheat briefly in a microwave or oven for a soft, fresh-baked feel.

How to Serve

A stack of three round lemon cookies with a soft, slightly crumbly texture is shown on a white marbled surface. Each cookie has a light yellow color with a shimmering coating of granulated sugar on top and around the edges, giving them a sparkling look. The cookies are evenly layered, with the bottom cookie showing a slightly golden brown edge where it was baked more, while the top two are more uniformly pale yellow. The background is blurred with warm tones, highlighting the cookies in the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon zest and juice?

Yes, lemon extract can be used as a substitute. Use about 1 teaspoon of lemon extract in place of the zest and juice, but reduce other liquids slightly if needed to maintain dough consistency.

Why are my cookies spreading too much?

Cookies may spread if the butter is too warm or if the dough is too wet. Make sure to use softened but not melted butter, and consider chilling the dough before baking to help maintain shape.