Bright Lemon Cookies

If you want a cookie that tastes super rich and lemony, you're gonna love these Lemon Poundcake Cookies. They hit you with a bold citrus pop topped with a thick, tangy glaze. Great for a sweet bite any time or with your afternoon tea or coffee.

INGREDIENTS

• Lemon zest: 2 tbsp (from about 2 lemons) for a citrus punch
• Baking powder: 1/2 tsp to give the cookies a little lift
• Salt: 1/4 tsp so everything tastes right
• Egg: 1 large, keeps the dough together
• Granulated sugar: 1 cup for the sweets
• Fresh lemon juice: 2 tbsp to make sure you can taste the lemon
• All-purpose flour: 2 1/2 cups, brings it all home
• Unsalted butter: 1 cup, already soft so it’s easy to mix
• Fresh lemon juice: 2 tbsp (for the glaze) to keep that zesty finish strong
• Powdered sugar: 1 cup (for the glaze) for the ultimate sweet frosting
• Lemon zest: 1 tbsp (optional, for glaze) if you want even more zing

INSTRUCTIONS

Step 8:

Give your cookies a hefty drizzle of glaze once they've cooled, then go ahead and enjoy

Step 7:

Mix the powdered sugar and lemon juice till you get a smooth and creamy glaze. Add lemon zest if you're into that

Step 6:

Pop those cookies in for about 10-12 minutes. When you see golden edges, they're done. Let them rest before moving to a rack to finish cooling

Step 5:

Drop spoonfuls of dough on your lined sheet. Space them out a couple inches and press them down just a bit

Step 4:

Grab a new bowl. Stir together flour, baking powder, and salt. Slowly add these dry ingredients to your wet mix, going just until everything’s together

Step 3:

Crack that egg in, then pour in your lemon juice and toss in the lemon zest

Step 2:

Whip up the butter and sugar so they’re airy and look fluffy

Step 1:

Heat your oven to 350°F (175°C) and slap some parchment on your baking tray

Serving and Storage Tips

• Eat these cookies fresh if you can, but if there’s leftovers, toss them in a sealed container and they’ll stay good for about three days
• They're super tasty with coffee, tea, or even just as a sweet treat after you finish dinner. Tart, sweet, and refreshing

Helpful Notes

• If you want extra lemon power, double up on the zest in your dough and glaze
• Need a thicker glaze that really stays put? Use a little less lemon juice or work in more powdered sugar till it looks right to you

Tips from Well-Known Chefs

• Ina Garten says to stick with real lemon juice for the biggest flavor. Make sure to zest your lemons first before you cut and squeeze them—trust her on this one

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