Description
These Lemon Pound Cake Cookies are delightful bite-sized treats bursting with zesty lemon flavor and the rich, buttery texture of a classic pound cake. Perfect for a quick snack or a refreshing dessert, they combine simple ingredients to create soft, golden cookies that are easy to make and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
Wet Ingredients
- â…” cup salted sweet cream butter, softened
- ¾ cup white sugar
- 2 eggs
- 2 tsp lemon extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it is hot enough for baking the cookies perfectly.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until the mixture becomes light and fluffy, which will help create a tender cookie texture.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening throughout the flour.
- Combine Ingredients: Gradually add the dry ingredients into the butter and sugar mixture, mixing gently to combine without overworking the dough.
- Add Eggs and Lemon Extract: Incorporate the eggs one at a time into the dough, mixing well after each addition. Then stir in the lemon extract for a bright, citrusy flavor.
- Shape Cookies: Using a spoon, drop spoonfuls of the dough onto an ungreased baking sheet, spacing them evenly to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies turn a light golden brown around the edges.
Notes
- Do not overmix the dough once the flour is added to avoid tough cookies.
- You can substitute lemon extract with fresh lemon zest for a more natural lemon flavor.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
- Adjust baking time slightly depending on your oven’s heat distribution.
