🍋 Lemon Pound Cake Cookies – Soft, Buttery, and Zesty!

If you’re a fan of lemon desserts, you’re going to fall head over heels for these Lemon Pound Cake Cookies! They’re soft, thick, and buttery with the bright, tangy flavor of fresh lemon zest and juice—just like your favorite pound cake, but in cookie form. These cheerful little treats are perfect for spring gatherings, summer picnics, or anytime you crave a sunny burst of citrus.

🍰 Why They’re Called Lemon Pound Cake Cookies

These cookies get their name because they taste like a cross between a classic pound cake and a soft sugar cookie. The richness of butter and vanilla blends with the tartness of lemon to create a heavenly dessert that truly melts in your mouth. They’re everything you love about lemon pound cake—lightly crisp edges, fluffy centers, and citrusy zing—but in adorable, portable cookie form.

🍋 Ingredients for Lemon Pound Cake Cookies

To make the best Lemon Pound Cake Cookies, you’ll need the following ingredients:

1 cup (2 sticks) butter, softened – Gives that rich, buttery pound cake flavor.
1 cup granulated sugar – For the perfect level of sweetness.
2 large eggs – Help bind the dough and add richness.
1 tbsp lemon zest – Packs in zesty lemon flavor.
2 tbsp fresh lemon juice – Adds natural citrus brightness.
1 ½ tsp vanilla extract – Enhances the buttery flavor and soft aroma.
2 ½ cups all-purpose flour – The base that holds everything together.
½ tsp baking powder – For a light lift.
¼ tsp salt – Balances out the sweetness.
Powdered sugar (optional, for dusting) – Adds a sweet, pretty finish.

🧁 How to Make Lemon Pound Cake Cookies – Step-by-Step

1. Preheat and prep.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream the butter and sugar.

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 2-3 minutes).

3. Add wet ingredients.

Mix in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Beat until smooth and creamy.

4. Mix dry ingredients.

In a separate bowl, whisk together the flour, baking powder, and salt.

5. Combine wet and dry.

Gradually add the dry ingredients to the wet mixture. Mix just until a soft dough forms—don’t overmix.

6. Scoop and shape.

Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

7. Bake.

Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers should remain soft.

8. Cool and finish.

Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

💡 Pro Tips for Perfect Lemon Pound Cake Cookies

Use fresh lemon zest and juice for the most vibrant flavor.
Don’t overmix the dough—this keeps your cookies soft and tender.
Chill the dough for 15–30 minutes if you want thicker cookies.
Add a touch of lemon extract for extra lemon punch if you’re a citrus lover.

🍽️ Serving Suggestions

Serve these Lemon Pound Cake Cookies with:

Afternoon tea or coffee
A scoop of vanilla ice cream
A drizzle of lemon glaze for added sweetness
Fresh berries for a pretty dessert plate

🔁 Variations & Substitutions

Make them glazed: Whisk powdered sugar with a bit of lemon juice and drizzle over cooled cookies.
Add poppy seeds for a lemon-poppy twist.
Try Meyer lemons for a floral flavor variation.
Use gluten-free flour to make them gluten-free (adjust baking time slightly).

🧠 Why This Recipe Works

These cookies balance buttery richness, bright citrus, and soft texture in one irresistible bite. The creamed butter and sugar create a fluffy base, while lemon zest and juice add bold flavor. It’s the perfect combo of soft-baked cookie texture with the taste of your favorite lemon pound cake.

🕒 Make Ahead, Storage & Freezing Tips

Make ahead: The dough can be made up to 48 hours in advance. Store in the fridge, covered.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 3 months. Let thaw at room temperature before serving.

📝 Lemon Pound Cake Cookies FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled can work in a pinch. Add extra zest to boost flavor.

Do I have to chill the dough?
Not required, but chilling makes slightly thicker, puffier cookies.

Why are my cookies flat?
If the butter was too soft or the dough was overmixed, they might spread more.

🍋 Final Thoughts on Lemon Pound Cake Cookies

These Lemon Pound Cake Cookies are a dreamy treat for lemon dessert lovers. They’re soft, sweet, slightly tart, and melt in your mouth with every bite. Whether you’re hosting a brunch or just want a bright snack on a gloomy day, these cookies will make everything feel sunnier.