Lemon Pound Cake Cookies
Ingredients:
For the Cookies:
– 2 cups 280 g all-purpose flour
– 1 teaspoons baking powder
– teaspoon salt
– 1 cup 230 g unsalted butter, softened
– 1 cup 200 g granulated sugar
– 2 large eggs
– 1 tablespoon lemon zest from 1-2 lemons
– 2 tablespoons fresh lemon juice
– 1 teaspoon vanilla extract
For the Glaze:
– 1 cup 120 g powdered sugar
– 1 tablespoon fresh lemon juice
– 1 teaspoon lemon zest
– 1-2 tablespoons milk adjust for desired consistency
Directions:
1. Preheat the Oven:
Preheat your oven to 350F 175C and line baking sheets with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
5. Shape and Bake the Cookies:
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and 1-2 tablespoons of milk until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.
7. Glaze the Cookies:
Once the cookies have cooled, drizzle or spread the glaze over the top of each cookie. Allow the glaze to set before serving.
Nutritional Information:
– Prep Time: 15 minutes Cooking Time: 12 minutes Total Time: 30 minutes
– Kcal: 150 kcal per cookie Servings: 24 cookies
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