Pound Cake Cookies

Lemon pound cake cookies are everything I love about a classic lemon dessert: buttery, rich, tender, and bursting with citrus flavor. These cookies transform the soft, moist texture of pound cake into golden, handheld treats that are as easy to make as they are to enjoy. In just 25 minutes, I can bake up a batch that smells like springtime and tastes like comfort.

Why You’ll Love This Recipe

• Quick prep and bake time — just 25 minutes
• Uses simple, everyday pantry ingredients
• Soft, rich center with golden edges
• Bursting with bright lemon flavor
• Easy to make ahead or freeze for later

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White sugar
• Salted sweet cream butter
• All-purpose flour
• Baking powder
• Eggs
• Lemon extract

Directions

Preheat the Oven

I start by preheating the oven to 400°F. That higher temperature gives these cookies their signature golden edges while keeping the centers soft and cake-like.

Cream the Butter and Sugar

I beat the butter and sugar together for about 3 to 4 minutes until the mixture turns pale and fluffy. This step adds air to the dough, giving the cookies their light, melt-in-your-mouth texture.

Combine the Dry Ingredients

In a separate bowl, I whisk the flour and baking powder to distribute the leavening evenly—no bitter clumps here.

Mix the Dough

I gradually add the flour mixture to the creamed butter and sugar, a third at a time. Once it’s mostly combined, I mix in the eggs one at a time, fully incorporating each before adding the next. Then comes the lemon extract, which fills the kitchen with the most amazing citrus aroma.

Scoop and Bake

Using a cookie scoop or spoon, I drop the dough onto a lined baking sheet, spacing them about 2 inches apart. I bake them just until the edges are golden and the centers still look a little pale—about 10 minutes. They set as they cool and stay beautifully soft inside.

Servings and Timing

Servings: About 24 cookies
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Total Time: 25 minutes

Variations

• Lemon Blueberry: I fold in ½ cup dried blueberries for a fruity twist.
• Extra Citrus: Add 1 tablespoon lemon zest to boost the brightness.
• Almond-Lemon: I swap out half the lemon extract for almond extract for a more complex flavor.

Storage/Reheating

• Room Temp: I store cooled cookies in an airtight container for up to 4 days. A piece of bread helps keep them soft.
• Freezing: I freeze baked cookies or unbaked dough balls for up to 3 months. I bake straight from frozen, adding 1–2 minutes to the baking time.
• Make-Ahead: I make the dough ahead and refrigerate for up to 2 days, then bring it to room temp before baking.

FAQs

How can I keep lemon pound cake cookies soft?

I store them in an airtight container with a small piece of bread inside. It helps retain their moisture for days.

Can I use fresh lemon juice instead of extract?

Yes, but I find the flavor is milder. I like to add lemon zest for extra punch when using juice.

What adjustments are needed for gluten-free cookies?

I use a 1:1 gluten-free flour blend that includes xanthan gum, and I always sift the flour to prevent clumps.

How do I know when the cookies are done?

I take them out when the edges are just golden and they spring back lightly to the touch. They finish setting up as they cool.

Can I add toppings or glaze?

Absolutely. I drizzle a simple glaze made with powdered sugar and lemon juice over cooled cookies, or dust them with powdered sugar for a light finish.

Conclusion

These lemon pound cake cookies are a family favorite for good reason—they’re easy, quick, and filled with bright flavor. I love making them for tea parties, weekend snacks, or just to fill the house with that sweet lemony aroma. With endless ways to customize and a guaranteed soft texture, this recipe has become one of my go-to cookie staples.

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