Introduction
Lemon pound cake cookies are a delightful twist on the classic pound cake. These cookies combine the rich, buttery flavor of traditional pound cake with the zesty freshness of lemon, creating a perfect treat for any occasion. Whether you’re enjoying them with a cup of tea or serving them at a gathering, these cookies are sure to be a hit.
Detailed Ingredients with measures
Granulated sugar: 1 cup
Unsalted butter, softened: 1/2 cup
Lemon zest: 2 tablespoons
Eggs: 2 large
All-purpose flour: 2 cups
Baking powder: 1 teaspoon
Salt: 1/4 teaspoon
Vanilla extract: 1 teaspoon
Lemon juice: 2 tablespoons
Powdered sugar: for glazing (optional)
Prep Time
The prep time for these lemon pound cake cookies is approximately 15 minutes.
Cook Time, Total Time, Yield
Cook time for these cookies is about 12-15 minutes. The total time from prep to finish is around 30 minutes. This recipe yields about 24 cookies, perfect for sharing or enjoying throughout the week.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
Step 2: Cream the Butter and Sugar
In a mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy. This may take about 3-5 minutes.
Step 3: Add the Eggs
Add 4 large eggs, one at a time, to the creamed mixture, ensuring each egg is fully incorporated before adding the next.
Step 4: Incorporate Flavorings
Mix in 1 tablespoon of lemon zest and 1 tablespoon of lemon juice for a fresh lemon flavor. Stir until well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. This ensures that your dry ingredients are evenly distributed.
Step 6: Mix Dry and Wet Ingredients
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Do not overmix, as this can lead to tough cookies.
Step 7: Shape the Cookies
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden and the centers are set.
Step 9: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Tip for Storing
Store the cooled cookies in an airtight container at room temperature for up to one week.
Variations
For added flavor, consider incorporating poppy seeds or using a lemon glaze as a topping after cooling.
Freezing Instructions
You can freeze the cookie dough or the baked cookies. If freezing dough, wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to three months.
Cook techniques
Creaming Butter and Sugar
This technique involves beating together butter and sugar until light and fluffy. This process incorporates air into the mixture, helping to create a light and tender cookie texture.
Incorporating Eggs
Add eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. This helps to maintain the structure and emulsification of the batter.
Mixing Dry Ingredients
Combine dry ingredients such as flour, baking powder, and salt in a separate bowl. This ensures an even distribution of these ingredients throughout the batter when combined.
Folding in Ingredients
Gently fold in the dry ingredients to the wet mixture to prevent overmixing. This technique preserves the air pockets created during the creaming process, contributing to a lighter texture.
Chilling the Dough
Chill the cookie dough before baking for at least 30 minutes. Chilling helps solidify the fat in the dough, which can lead to thicker and chewier cookies.
FAQ
Can I use different citrus for this recipe?
Yes, you can substitute lemon with other citrus fruits like orange or lime for a different flavor profile.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.
Can I freeze the cookie dough?
Yes, you can freeze the dough. Scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag for future baking.
What can I do if my cookies spread too much?
If your cookies spread too much, try chilling the dough longer before baking or adding a little more flour to thicken the dough.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool.
Conclusion
The lemon pound cake cookies are a delightful twist on a classic treat, offering a perfect balance of sweetness and tanginess. Their soft, melt-in-your-mouth texture makes them an irresistible addition to any dessert table. Enjoy them with a cup of tea or coffee, and savor the bright flavors they bring to your palate.
More recipes suggestions and combination
Lemon Glaze Drizzle
Enhance your lemon pound cake cookies with a simple lemon glaze made from powdered sugar and fresh lemon juice for a zesty finish.
Blueberry Lemon Cookies
Combine fresh blueberries with the lemon cookie dough for a burst of fruity flavor that complements the citrus nicely.
Coconut Lemon Cookies
Incorporate shredded coconut into the cookie batter for an added tropical twist that pairs beautifully with the lemon.
Chocolate Chip Lemon Cookies
Add semi-sweet or dark chocolate chips to the dough for a delightful contrast of flavors, balancing the tartness of the lemon.
Almond Lemon Cookies
Introduce almond extract to the batter for a nutty flavor that enhances the lemony goodness of the cookies.
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