If you love the bright, zesty flavor of lemon desserts and the tender crumb of a classic pound cake, you’re in for a treat. This Lemon Pound Cake Cookies Recipe transforms the timeless charm of pound cake into delightful, soft-baked cookies overflowing with tangy lemon in every bite. The result is a treat that’s both nostalgic and refreshing, perfect for any time you crave a burst of sunshine on your dessert plate.

Lemon Pound Cake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Part of what makes this Lemon Pound Cake Cookies Recipe so special is how it uses a handful of simple, everyday ingredients in just the right balance. From the real lemon zest to the creamy butter, each element plays an important role in creating cookies that are irresistibly soft, flavorful, and sunny-looking.

Unsalted butter (1 cup, softened): Softened butter is the key to a rich, tender crumb that lets the lemon flavor shine through.
Granulated sugar (1 ¼ cups): Adds the perfect amount of sweetness and helps create those delightfully crisp edges.
Large eggs (2): The eggs bring structure and moisture, ensuring the cookies stay fluffy and cake-like.
Lemon zest (2 tablespoons): This is where the fresh, aromatic citrus flavor really pops—don’t skip fresh zest!
Fresh lemon juice (2 tablespoons): Balances the sweet cookie with a hint of tang, waking up your taste buds.
Vanilla extract (1 teaspoon): A little vanilla rounds out the flavors and adds lovely warmth.
All-purpose flour (2 ½ cups): The foundation of the cookie, just enough to hold everything together without getting dense.
Baking soda (½ teaspoon): Ensures a gentle rise and keeps the cookies tender.
Salt (½ teaspoon): Just a pinch brings all the flavors into sharper focus, enhancing both sweet and sour notes.
Sour cream (½ cup): This is the secret ingredient that makes these cookies extra moist and melt-in-your-mouth soft.
Powdered sugar (1 cup, for glaze): Whisked into a silky lemon glaze that adds another sweet-tart layer.
Fresh lemon juice (2 tablespoons, for glaze): Gives the glaze its irresistible pucker and gloss.
Lemon zest (1 teaspoon, for glaze): Adds a final bit of zest so every bite tastes like pure lemon sunshine.

How to Make Lemon Pound Cake Cookies Recipe

Step 1: Prep Your Oven and Baking Sheets

Before anything else, preheat your oven to 350°F. Line two cookie sheets with parchment paper to guarantee easy release and perfectly baked cookies. Baking on parchment also helps your cookies bake evenly and prevents them from sticking, so don’t skip it!

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale, light, and fluffy. This step incorporates air and sets the foundation for the soft, cake-like texture that makes this Lemon Pound Cake Cookies Recipe so dreamy.

Step 3: Add Eggs, Lemon, and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract. The zest and juice infuse the dough with bright lemon flavor, while the eggs and vanilla smooth out the richness.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Combining the dry ingredients first ensures everything is evenly distributed and your cookies bake up tender and not tough.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry mixture to your wet ingredients, mixing just until you no longer see streaks of flour. Be gentle—overmixing can make your cookies dense instead of soft and pillowy.

Step 6: Fold in Sour Cream

Gently fold in the sour cream until your dough is smooth and everything is incorporated. The sour cream is what gives each cookie that rich, melt-in-your-mouth bite, setting this Lemon Pound Cake Cookies Recipe apart from all the rest!

Step 7: Scoop and Bake

Using a cookie scoop or a heaping tablespoon, portion the dough onto your prepared baking sheets, spacing them about two inches apart to allow for spreading. Bake in your preheated oven for 11 to 13 minutes, until the edges are lightly golden and the centers look set but still soft.

Step 8: Cool Completely

Let the cookies cool on the pans for a few minutes, then transfer them to a wire rack to cool completely. This helps them set up perfectly and keeps the bottoms from getting soggy.

Step 9: Make and Add the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until silky-smooth. Drizzle the glaze generously over the cooled cookies and let it set before serving—it adds a glossy, tangy finish that’s simply irresistible.

How to Serve Lemon Pound Cake Cookies Recipe

Garnishes

Top your cookies with a twist of extra lemon zest, a pinch of powdered sugar, or even a delicate sprig of fresh mint for a special touch. These little accents not only enhance the look but give an extra pop of flavor that complements the Lemon Pound Cake Cookies Recipe beautifully.

Side Dishes

For a light and refreshing pairing, try serving these cookies alongside fresh berries or a simple fruit salad. If you’re planning an afternoon tea or coffee hour, they’re absolutely perfect with a cup of Earl Grey, honey-sweetened iced tea, or a creamy latte to balance every tangy bite.

Creative Ways to Present

Turn your Lemon Pound Cake Cookies Recipe into a show-stopping dessert platter by arranging them on a tiered stand with slices of fresh lemon and edible flowers. These cookies also make charming edible gifts—just tuck a few into a cellophane bag tied with a yellow ribbon for friends, teachers, or neighbors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to four days. The glaze will stay glossy, and the cookies will retain their delightful softness. For best results, separate each layer with parchment if you’re stacking them.

Freezing

You can absolutely freeze this Lemon Pound Cake Cookies Recipe if you want to make them ahead! Simply wait until the glaze is fully set, then freeze the cookies in a single layer before transferring to a resealable bag or freezer-safe container. Enjoy within two months for the best flavor and texture.

Reheating

No need for a microwave or oven—these cookies taste wonderful at room temperature. If you want to refresh the texture, let frozen cookies thaw at room temperature for an hour before serving. The glaze might look a little frosty, but the lemon flavor will still come through bold and bright.

FAQs

Can I add more lemon flavor to my Lemon Pound Cake Cookies Recipe?

Yes! For an even stronger lemon zing, try adding a few drops of pure lemon extract to the dough, or increase the lemon zest just a bit. You can also sprinkle extra zest over the glaze once it’s set for a fresh burst of citrus.

Can I make these cookies gluten-free?

Absolutely. Swap the all-purpose flour for a cup-for-cup gluten-free flour blend. Be sure it contains xanthan gum or add a little yourself to maintain the tender, pound cake-like texture.

Why do my cookies look underdone in the center?

That’s normal! These cookies are designed to stay soft and cakey. If the edges are golden and the centers look set, pull them from the oven—they’ll firm up as they cool, giving you that perfect balance of softness.

What kind of sour cream works best?

Full-fat sour cream delivers the richest and softest results. If you substitute with low-fat or vegan alternatives, just know the texture may be a bit lighter or slightly different, but still tasty!

Can I double the Lemon Pound Cake Cookies Recipe for a crowd?

Definitely! Simply double all of the ingredients and bake in batches for a big gathering. These cookies are crowd-pleasers and disappear fast, so a double batch is always a smart move.

Final Thoughts

If you’re looking for a fresh twist on classic cookies that delivers all the charm of pound cake with the zing of fresh lemon, this Lemon Pound Cake Cookies Recipe is just waiting to become your new favorite. Give it a try and watch these sunshine-bright cookies steal the show at your next gathering—or just because you deserve a sweet, lemony treat!

Lemon Pound Cake Cookies Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Lemon Pound Cake Cookies are a delightful treat that combines the flavors of a classic pound cake with the tangy zest of lemons. Soft, tender cookies with a sweet lemon glaze, perfect for any dessert table or as a sweet snack.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter, softened
1 ¼ cups granulated sugar
2 large eggs
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup sour cream

Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

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Instructions

Preheat the oven: Preheat oven to 350°F and line baking sheets with parchment paper.
Mix wet ingredients: Cream butter and sugar, add eggs one at a time, mix in lemon zest, lemon juice, and vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt.
Combine wet and dry: Gradually add dry mix to wet mix, fold in sour cream.
Bake: Drop dough onto baking sheets and bake for 11–13 minutes.
Make glaze: Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cookies.