Lemon Poundcake Cookies

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Creamy, bright, and comfortingly buttery, these Lemon Poundcake Cookies are a delightful cross between a tender pound cake and a zesty cookie — soft inside with slightly golden edges and a burst of lemon in every bite.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: Citrus, Easy

Servings: cookies

Calories: 120kcal

Equipment

Mixing Bowl
Baking Sheet
Parchment Paper
Hand Mixer

Ingredients

1 cup unsalted butter softened to room temperature
1 cup granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
2 tablespoons lemon zest finely grated (about 1 lemon)
2 tablespoons fresh lemon juice strained
2.5 cups all-purpose flour spooned and leveled
1 teaspoon baking powder
0.5 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer fitted with a paddle attachment until the mixture is light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl as needed so everything blends evenly.
Mix in the vanilla extract, lemon zest, and lemon juice until fully combined and aromatic.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening evenly.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand until just combined — avoid overmixing to keep the cookies tender.
Drop rounded spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft to the touch.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.

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