All Recipes
Cookies
Lemon Poundcake Cookies
Soft pound-cake-style cookies with fresh lemon zest and a sweet lemon drizzle.
- Prep
- Not specified
- Cook
- 10–12 minutes at 350°F
- Serves
- Not specified
Ingredients
- Cookies: 1 cup unsalted butter, softened
- Cookies: 1 cup granulated sugar
- Cookies: 1 large egg
- Cookies: 2 tablespoons lemon zest (about 2 lemons)
- Cookies: 2 tablespoons fresh lemon juice
- Cookies: 2 1/2 cups all-purpose flour
- Cookies: 1/2 teaspoon baking powder
- Cookies: 1/4 teaspoon salt
- Glaze: 1 cup powdered sugar
- Glaze: 2 tablespoons fresh lemon juice
- Glaze: 1 tablespoon lemon zest (optional)
Directions
- 1
Preheat the oven to 350°F and line a baking sheet.
- 2
Cream the butter and sugar.
- 3
Beat in the egg, then the lemon zest and juice.
- 4
In a separate bowl, whisk the flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
- 5
Scoop tablespoon portions 2 inches apart and gently flatten.
- 6
Bake 10 to 12 minutes, until the edges are golden and the centers are set.
- 7
Cool completely.
- 8
Whisk the glaze ingredients together and drizzle over the cooled cookies.
Source: Credit: Cinnamon Stove Recipes.