Lemon Poundcake Cookies
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An Engaging Introduction to Lemon Poundcake Cookies
If you’re a fan of citrusy desserts, then Lemon Poundcake Cookies are about to become your new favorite treat. These delightful cookies capture the sunny essence of fresh lemons, offering a perfect balance of sweet and tangy flavors. With their soft, buttery texture and zesty aroma, they’re a wonderful way to brighten up any day.
Why You’ll Love This Recipe
These Lemon Poundcake Cookies are a delightful twist on classic pound cake, offering a convenient, bite-sized version that’s perfect for any occasion. Whether you’re enjoying them with a cup of tea or serving them at a gathering, their refreshing lemon flavor is sure to impress.
Kitchen Equipment You’ll Need
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Microplane or zester
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack.
Tips for Success
- Ensure your butter is at room temperature for easier mixing and a smoother dough.
- Use freshly grated lemon zest and juice for the best flavor.
- Do not overbake the cookies; they should be soft and tender.
Additional Tips and Variations
- For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled cookies.
- Try adding a teaspoon of poppy seeds to the dough for a fun twist.
Nutritional Highlights (Per Serving)
Each cookie contains approximately:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 1g
- Sugar: 8g
Frequently Asked Questions (FAQ)
Q: Can I use salted butter instead of unsalted?
A: Yes, you can use salted butter, but consider reducing the salt in the recipe to balance the flavors.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to one week.
Q: Can I freeze the dough?
A: Absolutely! Shape the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
Conclusion
These Lemon Poundcake Cookies are a delightful treat that will bring a touch of sunshine to your day. They’re perfect for sharing with friends and family or indulging in a little self-care moment. Give this recipe a try and let me know how you enjoyed your cookies. Feel free to share your experiences or any creative variations you come up with!
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