Lemon Poundcake Cookies – Soft, Glazed Citrus Treats

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Craving the buttery richness of pound cake but in cookie form? These Lemon Poundcake Cookies are soft, fluffy, and bursting with fresh citrus flavor. With hints of lemon zest and a bright lemon glaze, they strike the perfect balance between sweetness and tang. Whether you’re baking for a brunch, gifting cookies, or simply enjoying a treat with tea, this recipe will quickly become a favorite 

Why You’ll Love These Cookies

• Bright, fresh lemon flavor

• Soft, cake-like texture

• Quick and easy to make

• Perfect for spring, summer, or holiday cookie trays

• Great with tea or coffee

Ingredients Breakdown

Cookie Dough:

• 1 cup Unsalted Butter, Softened – Adds rich, buttery flavor and creates a tender texture.

• 1 cup Granulated Sugar – Sweetens the dough and helps it brown.

• 2 Large Eggs – Bind the dough and provide structure.

• 2 tbsp Fresh Lemon Juice – Infuses bright, zesty flavor into the cookies.

• 1 tsp Lemon Zest – Enhances lemon aroma and depth.

• 2 cups All-Purpose Flour – The base that gives the cookies structure.

• 1 tsp Baking Powder – Provides lift for a soft, cakey texture.

• 1/4 tsp Salt – Balances sweetness and intensifies flavor.

Lemon Glaze:

• 1 cup Powdered Sugar – Creates a smooth, sweet base for the glaze.

• 2 tbsp Fresh Lemon Juice – Delivers bold lemon flavor.

• 1/2 tsp Lemon Zest – Adds extra zing and visual appeal.

Serving Suggestions

• Serve with a cup of Earl Grey or iced tea

• Add to a cookie platter with shortbread and fruit bars

• Perfect for Easter, baby showers, or afternoon tea parties

 Tips for Success

• Use fresh lemon juice for the best flavor—bottled won’t deliver the same zing

• Don’t overbake! These cookies should be light in color with just a hint of golden edge

• For thicker glaze, reduce lemon juice slightly or add more powdered sugar

• Chill the dough for 20 minutes if it’s too soft to scoop cleanly

 Variations

• Add vanilla extract for a subtle floral note

• Fold in white chocolate chips for added sweetness

• Use orange zest for a citrus twist

• Dip cookies halfway in glaze for a polished look

 Storage

• Room Temp: Store in an airtight container for up to 5 days

• Refrigerate: Optional for extra freshness, especially in warm climates

• Freeze: Freeze unglazed cookies for up to 2 months. Thaw and glaze when ready to serve

 FAQ

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for flavor, but bottled can be used in a pinch.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to help retain moisture.

Can I double this recipe?

Absolutely—this recipe scales well for larger batches.

Lemon Poundcake Cookies – Soft, Glazed Citrus Treats

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• Author: easysweetmeal
• Total Time: 30 minutes
• Yield: 24 cookies

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Description

Buttery, soft cookies with golden edges and a bright lemon zing, topped with a tangy glaze. Perfect for tea time or a sweet pick-me-up

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Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice

• ½ teaspoon lemon zest

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Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C).
Line 2 baking sheets with parchment paper.

2. Make the Cookie Dough

In a large mixing bowl:

• Cream the butter and sugar together until light and fluffy (about 2 minutes).

• Beat in the eggs, lemon juice, and lemon zest until fully incorporated.

• In a separate bowl, whisk together flour, baking powder, and salt.

• Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

3. Scoop and Bake

• Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.

• Bake for 10–12 minutes, or until the edges are just lightly golden.

• Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Glaze

In a small bowl, whisk together:

• Powdered sugar, lemon juice, and lemon zest until smooth and pourable.

5. Glaze the Cookies

• Once cookies are fully cooled, drizzle or spoon the glaze over the tops.

• Let the glaze set for at least 15 minutes before serving or storing.

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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