Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3/4 cup white sugar; 2/3 cup salted sweet cream butter, softened; 2 cups all-purpose flour; 2 tsp baking powder; 2 eggs; 2 tsp lemon extract

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Soft, tender cookies that capture the classic buttery pound cake flavor with a bright splash of lemon extract. Easy to make and perfect for snacking or sharing.

Author: Margo Bennett
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 30 cookies 1x
Category: Dessert

Ingredients

Scale

3/4 cup white sugar
2/3 cup salted sweet cream butter, softened
2 cups all-purpose flour
2 tsp baking powder
2 eggs
2 tsp lemon extract

Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, beat together the sugar and softened butter until the mixture becomes light and fluffy.
In a separate bowl, whisk together the flour and baking powder evenly.
Slowly add the dry ingredients to the sugar and butter mixture, stirring carefully as you go.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon extract.
Drop spoonfuls of the dough onto a parchment-lined or lightly greased baking sheet, leaving space between each.
Bake for about 10 to 12 minutes, until cookies are lightly golden and spring back when touched.
Let cookies cool a few minutes on the baking sheet, then transfer to a wire rack to finish cooling.
Enjoy your freshly baked Lemon Pound Cake Cookies!

Notes

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. Sift the gluten-free flour blend to avoid clumps and keep cookies light and tender.

Nutrition

Serving Size: 1 cookie
Calories: Approximately 90 calories per cookie (estimated)
Fat: Approximately 4.5 g per cookie (estimated)
Carbohydrates: Approximately 12 g per cookie (estimated)
Protein: Approximately 1.2 g per cookie (estimated)

Find it online: https://margorecipes.com/lemon-pound-cake-cookies/