Description
Sweet sunshine dances through classic Lemon Poundcake Cookies, blending zesty citrus with buttery richness. Delicate crumbs melt on your palate, delivering a charming Mediterranean-inspired treat that whispers pure comfort.
Ingredients
Scale
Main Ingredients:
- 2 3/4 cups (340 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
- 1 1/4 cups (250 grams) granulated sugar
Flavor Enhancers:
- 2 large eggs
- 1/4 cup (60 milliliters) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats for optimal cookie preparation.
- Cream butter and sugar in a large mixing bowl until the mixture becomes airy and pale, creating a smooth base for the cookies.
- Incorporate eggs one at a time, ensuring thorough mixing after each addition to maintain a consistent texture.
- Blend in lemon juice, lemon zest, and vanilla extract, which will infuse the dough with bright, citrusy notes.
- In a separate bowl, combine flour, baking powder, and salt, whisking to distribute ingredients evenly.
- Gradually fold dry ingredients into the wet mixture, stirring gently until just combined to prevent overmixing.
- Scoop rounded spoonfuls of dough onto prepared baking sheets, spacing cookies approximately 2 inches apart to allow for spreading.
- Bake for 12-14 minutes, watching for lightly golden edges as an indicator of doneness.
- Allow cookies to cool completely on a wire rack before glazing.
- Prepare lemon glaze by whisking powdered sugar and lemon juice until smooth, adjusting consistency as needed.
- Drizzle or spread glaze over cooled cookies, creating an even coating.
- Garnish with a delicate sprinkle of lemon zest to enhance the citrus flavor and visual appeal.
Notes
- Use fresh, organic lemons for the most vibrant citrus flavor and intense aroma.
- Ensure butter is softened but not melted to achieve the perfect creamy texture in the dough.
- Substitute all-purpose flour with a gluten-free blend for those with wheat sensitivities.
- Refrigerate the dough for 30 minutes before baking to prevent spreading and create a more compact cookie shape.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 174
- Sugar: 9 g
- Sodium: 82 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 31 mg