Why You’ll Love This Recipe

Burst of Citrus Flavor: The inclusion of lemon extract imparts a refreshing citrus taste that elevates these cookies.
Buttery Texture: The combination of butter and sugar creates a rich, melt-in-your-mouth experience.
Simple Preparation: With straightforward steps and easily accessible ingredients, these cookies are a breeze to bake.

Ingredients

1 cup granulated sugar
1 cup salted sweet cream butter, softened
2 ½ cups all-purpose flour
1 teaspoon baking powder
2 large eggs
1 teaspoon lemon extract

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

Prepare the Oven:
- Preheat your oven to 400°F (200°C).
Cream Butter and Sugar:
- In a mixing bowl, use a mixer to blend the softened butter and granulated sugar until the mixture becomes light and fluffy.
Combine Dry Ingredients:
- In another bowl, whisk together the all-purpose flour and baking powder.
Incorporate Eggs and Lemon Extract:
- Add the eggs one by one to the butter-sugar mixture, mixing well after each addition.
- Then, add the lemon extract and mix until combined.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the creamed butter-sugar-egg mixture, stirring until a dough forms.
Shape the Cookies:
- Place spoonfuls of the dough onto a baking sheet, spacing them appropriately to allow for spreading.
Bake:
- Bake in the preheated oven for about 10 to 12 minutes, or until the cookies turn lightly golden and spring back when touched
Cool:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Approximately 24 cookies.
Preparation Time: 15 minutes.
Baking Time: 10 to 12 minutes.
Total Time: Approximately 30 minutes.

Variations

Gluten-Free Option: To make these cookies gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
Icing Drizzle: For added sweetness and a glossy finish, drizzle a simple lemon glaze over the cooled cookies.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to one week.
Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container. They can be frozen for up to three months.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. If you do, consider adding a pinch of salt to the dough to enhance the flavor.

How can I make the dough easier to handle if it’s too sticky?

Chill the dough in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop and shape.

Can I use lemon zest instead of lemon extract?

Yes, lemon zest can be used. Add about one tablespoon of fresh lemon zest to the dough for a natural citrus flavor.

Conclusion

Lemon Pound Cake Cookies are a delightful fusion of buttery richness and refreshing lemon zest. Their simple preparation and versatile options make them a must-try for both novice and experienced bakers. Enjoy these treats with a cup of tea or as a sweet snack any time of the day.