Description
These light and fluffy lemon poundcake cookies have the perfect balance of tangy lemon flavor and a soft, melt-in-your-mouth texture. They’re great for a refreshing snack or dessert!
Ingredients
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- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Topping:
- Powdered sugar (for dusting)
Instructions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not too sticky.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingers to form round discs.
- Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Finish the Cookies:
- Once the cookies are completely cooled, dust them with powdered sugar for a lovely finishing touch.
Serve: