Lemon Poundcake Cookies (Printable Version)

Buttery cookies with fresh lemon zest, juice, and a sweet citrus glaze.

# Ingredients:

→ Cookie Dough

01 - 225 g unsalted butter, softened
02 - 200 g granulated sugar
03 - 1 large egg
04 - 2 tbsp lemon zest (from approximately 2 lemons)
05 - 2 tbsp freshly squeezed lemon juice
06 - 315 g all-purpose flour
07 - 1/2 tsp baking powder
08 - 1/4 tsp salt

→ Lemon Glaze

09 - 120 g powdered sugar
10 - 2 tbsp freshly squeezed lemon juice
11 - 1 tbsp lemon zest (optional)

# Steps:

01 - Preheat the oven to 175°C and line a baking sheet with parchment paper.
02 - Beat the softened butter with the granulated sugar until the mixture turns light and fluffy.
03 - Beat in the egg, then blend in the lemon zest and lemon juice until fully combined.
04 - In a separate bowl, whisk together the flour, baking powder, and salt.
05 - Gradually fold the dry mixture into the wet ingredients, mixing only until just combined.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 5 cm apart.
07 - Gently flatten each cookie and bake for 10 to 12 minutes, until the edges turn golden.
08 - Allow the cookies to rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
09 - Whisk the powdered sugar with the lemon juice until smooth, stirring in the zest for an extra citrus note if desired.
10 - Drizzle the lemon glaze over the fully cooled cookies and serve.

# Notes:

01 - These cookies feature a rich, buttery base balanced by a bright, zesty lemon flavor, ideal for citrus enthusiasts.
02 - The lemon glaze delivers an added burst of citrus and sweetness that enhances every bite.

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