Soft & Chewy Lemon Pound Cake Cookies You Can’t Resist Recipe

Introduction

These soft and chewy Lemon Pound Cake Cookies are bursting with fresh citrus flavor and a tender crumb that melts in your mouth. Perfectly balanced with tangy lemon zest and a hint of vanilla, they’re a delightful treat you’ll want to bake again and again.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 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. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract until combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Stir in the sour cream until the dough is smooth.
7. Step 7: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Step 10 (Optional): For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cookies.

Tips & Variations

• For a lighter lemon flavor, reduce the lemon zest and lemon juice by half for a more subtle taste.
• To make these cookies dairy-free, substitute unsalted butter with plant-based butter and use dairy-free sour cream or yogurt.
• You can freeze the dough before baking by scooping balls onto a baking sheet and freezing for 30 minutes. Transfer to a freezer-safe bag and bake from frozen, adding a minute or two to the baking time.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well—place cooled cookies in a freezer-safe bag for up to 2 months. Reheat briefly in the microwave or let thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon zest and juice?

Yes, you can substitute 1 teaspoon of lemon extract for the zest and juice, though fresh lemon provides a brighter, more natural flavor.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough briefly before baking if your kitchen is warm. This helps the cookies hold their shape better.

Soft & Chewy Lemon Pound Cake Cookies You Can’t Resist Recipe

Print Recipe

★★★★★

5 from 76 reviews

These Soft & Chewy Lemon Pound Cake Cookies are bursting with bright lemon flavor and have a tender, moist texture reminiscent of classic pound cake. Perfectly balanced with a hint of sour cream and a optional zesty lemon glaze, these delightful cookies are easy to make and irresistible to everyone who loves a citrusy treat.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

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

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 the cookies from sticking and to ensure easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures these ingredients are evenly combined and helps the cookies to rise properly.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step incorporates air, giving the cookies a tender texture.
4. Add Eggs and Flavorings: Add the eggs one at a time into the creamed butter mixture, mixing well after each addition for proper incorporation. Then add the lemon zest, lemon juice, and vanilla extract, blending everything until fully combined to infuse fresh lemon flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to avoid overworking the dough which can toughen the cookies.
6. Incorporate Sour Cream: Stir in the sour cream thoroughly to make the dough smooth, adding moisture and richness to the cookies.
7. Shape Cookies: Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing each about two inches apart to allow room for spreading during baking.
8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are lightly golden and the centers are set but still soft.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
10. Prepare Glaze (Optional): In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled cookies for an extra burst of lemony sweetness.

Notes

• Lighter Lemon Flavor: Reduce the lemon zest and lemon juice by half for a more subtle citrus taste without losing the refreshing essence.
• Dairy-Free Option: Substitute unsalted butter with plant-based butter and replace sour cream with dairy-free sour cream or yogurt to accommodate dairy-free diets.
• Freezing Tip: Freeze dough balls on a baking sheet for 30 minutes, then transfer to freezer-safe bags. Bake directly from frozen by adding an extra 1-2 minutes to the baking time for fresh cookies anytime.

Keywords: lemon cookies, pound cake cookies, soft cookies, chewy lemon cookies, lemon glaze cookies, easy lemon dessert