Description
These pound cake cookies offer the rich, buttery taste of classic pound cake in a simple cookie format, topped with a bright lemon glaze.
Ingredients
- 1 cup granulated sugar
- Zest of 1 lemon
- 2/3 cup unsalted butter softened
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/4 cups powdered sugar
- 1 tablespoon fresh lemon juice (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, rub the lemon zest into the granulated sugar until the mixture is fragrant and slightly moist.
- Add the butter and beat until the mixture is light and fluffy, about 3 minutes.
- Beat in the eggs, lemon juice, and vanilla extract until everything is fully combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually mix the dry ingredients into the wet ingredients just until you form a soft dough.
- Scoop about 1 1/2 tablespoons of dough and place it on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes until the bottoms are lightly golden.
- Cool the cookies on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth.
- Drizzle the glaze over the cooled cookies. Let the glaze set before you serve them.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American