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Soft & Chewy Lemon Pound Cake Cookies Recipe

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★★★★★

4.6 from 117 reviews

These Soft & Chewy Lemon Pound Cake Cookies combine the rich, buttery texture of classic pound cake with a zesty lemon flavor in a delightful cookie form. Perfectly tender and moist with a tangy lemon glaze optional for extra sweetness, these cookies are a refreshing treat that balances sweetness with citrus brightness.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 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

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents and seasoning.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes, which helps to incorporate air for a tender texture.
  4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to emulsify. Then mix in the lemon zest, lemon juice, and vanilla extract until fully combined, infusing the dough with bright citrus and sweet aromas.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
  6. Incorporate Sour Cream: Stir in the sour cream until the dough is smooth; this ingredient adds moisture and a tender crumb reminiscent of pound cake.
  7. Shape Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set, ensuring a soft and chewy texture.
  9. Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes, then transfer them to a wire rack to cool completely, preventing sogginess.
  10. Prepare and Apply Glaze (Optional): In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle this glaze over the cooled cookies for an extra touch of lemony sweetness and shine.

Notes

  • Use freshly grated lemon zest for the best citrus flavor.
  • Ensure butter is softened to room temperature for easy creaming.
  • Do not overmix the dough once the flour is added to keep cookies tender.
  • The glaze is optional but adds a lovely lemony sweetness that complements the cookie.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Keywords: lemon cookies, pound cake cookies, soft cookies, chewy cookies, lemon zest, lemon glaze, dessert cookies, citrus cookies

Find it online: https://delishfamilyrecipe.com/soft-and-chewy-lemon-pound-cake-cookies-recipe/