Description
These Lemon Pound Cake Cookies are a delightful twist on classic pound cake, featuring a soft, buttery texture infused with bright lemon flavor. Perfect for a light, refreshing treat, these cookies are easy to make and bake to a lovely golden finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
Wet Ingredients
- â…” cup salted sweet cream butter, softened
- ¾ cup white sugar
- 2 eggs
- 2 tsp lemon extract
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the cookies.
- Cream sugar and butter: In a mixing bowl, beat together the softened butter and white sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent throughout the flour.
- Incorporate dry ingredients: Gradually add the flour mixture into the creamed butter and sugar, mixing gently to combine without overworking the dough.
- Add eggs and lemon extract: Add eggs one at a time, mixing each thoroughly before adding the next, then fold in the lemon extract to infuse the dough with citrus flavor.
- Form cookies: Using a spoon, drop spoonfuls of the dough onto an ungreased baking sheet, spacing them evenly to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies turn golden brown.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the dough once the flour is added to maintain a tender cookie texture.
- Using fresh lemon extract will enhance the citrus flavor significantly.
- Allow the cookies to cool properly to firm up and prevent breaking.
- These cookies can be stored in an airtight container for up to 3 days for optimal freshness.
