Lemon Poundcake Cookies (Print)

Bright Lemon Cookies mix a soft, buttery base with zesty lemon and a sweet glaze. A perfect citrusy treat for anyone craving fresh flavors!

# Ingredients:

01 - 1 stick unsalted butter, brought to room temperature.
02 - 1 cup white sugar.
03 - 1 egg, large.
04 - 2 tablespoons zest from about two lemons.
05 - 2 tablespoons freshly squeezed lemon juice.
06 - 2 and a half cups regular flour.
07 - Half a teaspoon of baking powder.
08 - A dash of salt (1/4 tsp).
09 - 1 cup of powdered sugar, for the glaze.
10 - 2 tablespoons freshly squeezed lemon juice, for the glaze.
11 - 1 tablespoon lemon zest (optional, for the glaze).

# Steps:

01 - Set your oven to 350°F (175°C) and line a sheet pan with parchment paper.
02 - Blend the softened butter with the sugar until it’s smooth and fluffy.
03 - Stir in the egg, then mix in the lemon zest and juice.
04 - In a second bowl, combine the flour, salt, and baking powder with a whisk.
05 - Slowly add the dry mix into the wet mix and stir until everything looks just mixed.
06 - Drop spoonfuls of dough onto the lined tray, spacing them around 2 inches apart.
07 - Press the cookies slightly flat and bake for about 10 to 12 minutes, or until the edges look golden.
08 - Let the cookies rest on the tray briefly, then move them to a cooling rack.
09 - Mix powdered sugar with lemon juice until the texture is smooth. Sprinkle in zest if you like an extra punch of flavor.
10 - Pour or spread the glaze over the cooled cookies, then they’re ready to eat.

# Notes:

01 - These treats are buttery with a punchy lemony taste that’s perfect if you’re a citrus fan.
02 - The glaze balances the tangy taste with a touch of sweetness.

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