Lemon Poundcake Cookies ππͺ
These light and fluffy lemon poundcake cookies have the perfect balance of tangy lemon flavor and a soft, melt-in-your-mouth texture. They are great for a refreshing snack or dessert! π€€✨
Ingredients:
- For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the Topping:
- Powdered sugar (for dusting)
Instructions:
Prepare the Dough:Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not too sticky.
Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet about 2 inches apart.
Gently flatten each cookie with the back of a spoon or your fingers to form round discs.
Bake the Cookies:
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Finish the Cookies:
Once the cookies are completely cooled, dust them with powdered sugar for a lovely finishing touch.
Serve:
Serve these delightful cookies with a refreshing cup of tea or enjoy them as a light treat on their own. π
Pro Tip: For an extra burst of lemon flavor, you can mix a little lemon glaze with powdered sugar and a touch of lemon juice to drizzle on top! π
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