If you’re craving a cookie that’s bright, buttery, and bursting with citrus, these lemon pound cake cookies are exactly what you need. In this recipe, I’ll walk you through how to create a dessert that tastes like the best parts of a lemon cake, only softer, quicker, and way more fun to share. But first, let me tell you how this cookie came to life in our kitchen.
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From Cake to Cookie: Why I Had to Bake These
Hi, I’m Saly. I’m a wife, a home cook, and someone who’s learned that cooking doesn’t have to be complicated to be delicious. That’s how lemon pound cake cookies landed in my oven, and honestly, I’m still a little surprised at how good they turned out.
It started with my husband. He’s obsessed with lemon anything. Lemon bars? Gone in minutes. Lemon Poke Pudding Cake? Don’t expect leftovers. One afternoon, after baking my Strawberries Pound Cake, I was staring at leftover lemons and thinking: what if I turned a lemon pound cake into a soft, chewy cookie?
What came out of that experiment was a cookie so light, fluffy, and full of flavor that it barely made it to the cooling rack. It had the tangy zip of lemon zest, the richness of butter, and that soft crumb you’d expect from a pound cake, just in bite-sized form.
What Makes These Lemon Pound Cake Cookies Stand Out
These cookies are sunshine in a bite. They’ve got a buttery base, a golden edge, and a soft, cake-like center that melts in your mouth. The lemon zest brightens everything up while just enough sugar balances it out.
If you’ve made my Pineapple Upside Down Sugar Cookies, you already know I love transforming classic cakes into easy cookie recipes. This one might be my favorite yet. No frosting, no fuss, just quick, homemade flavor.
Whether you’re baking for a party or a weekday treat, these lemon pound cake cookies are one of those recipes that deliver with minimal steps and maximum “wow.” Let’s bake!
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Lemon Pound Cake Cookies
Soft, buttery, and bursting with lemon flavor, these lemon pound cake cookies combine the richness of pound cake with the ease of cookies. A citrusy treat that’s fluffy in the middle and lightly crisp on the edges.
- Total Time: 22 mins
- Yield: 24 cookies 1x
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1 teaspoon lemon extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Stir in lemon zest and lemon extract.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Gradually add dry ingredients to the wet mixture, mixing just until combined.
8. Scoop dough onto baking sheet, spacing 2 inches apart.
9. Bake 10–12 minutes or until edges are lightly golden.
10. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix once flour is added, this keeps the cookies soft. Chilling the dough for 30 minutes will help cookies keep their shape and deepen flavor. These cookies freeze well for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Ingredients & Substitutions for Lemon Cookie Perfection
These lemon pound cake cookies come together with simple ingredients that you probably already have in your pantry. The magic is in how each one contributes to that soft, buttery, lemony bite. And if you’re missing something? Don’t worry, I’ve included a few smart swaps that keep the flavor on point.
Zesty, Simple Ingredients You’ll Already Have
You don’t need anything fancy to get bakery-level cookies at home. Here’s what brings the flavor and texture:
- Butter – Go with unsalted, room temperature. It’s what makes these cookies rich and soft.
- Granulated sugar – Keeps the crumb delicate and sweet without overpowering the lemon.
- Eggs – Add structure and moisture. Bring them to room temperature for easier mixing.
- Lemon zest & lemon extract – This combo gives the cookies their bright citrus kick. Zest adds fresh aroma while extract deepens the flavor.
- All-purpose flour – The perfect balance for a tender cookie that still holds its shape.
- Baking powder – Helps these cookies puff up just enough.
If you’ve ever made my Strawberry Crunch Cookies, you’ll recognize the same basic formula. But here, the lemon steals the spotlight, in the best way.
Smart Substitutions That Still Deliver
- No lemon extract? Add extra zest and a teaspoon of fresh lemon juice, but be aware that juice adds moisture. You may need a tiny bit more flour. Want an extra tangy twist? A few drops of lemon oil go a long way!
- Out of baking powder? Save this one for the FAQs! I’ve got a clear answer there.
Looking for another citrus-inspired idea? Try my Lemon Poke Pudding Cake, a soft and creamy cake with the same kind of irresistible comfort these cookies offer.
Tips for Soft, Fluffy Lemon Pound Cake Cookies Every Time
Getting the perfect lemon pound cake cookies comes down to a few simple baking techniques. While the ingredients do the heavy lifting on flavor, your method is what transforms them into light, cake-like bites with just the right edge of crispness.
Cream, Chill, Don’t Overmix
Let’s break it down:
- Cream the butter and sugar until light and fluffy: This isn’t just mixing. You want air in the dough! Creaming gives these cookies their rise and softness.
- Room-temperature eggs only: Cold eggs won’t blend properly and can cause curdling in your dough.
- Don’t skip the chill: Chilling for 30 minutes keeps the cookies from spreading too thin and deepens the lemon flavor.
- Mix the flour in gently: Overmixing = dense cookies. Stir just until no dry streaks remain.
If you’ve ever made my Brownie S’more Bars, you know how a little chill time and a light hand make all the difference in texture. These lemon cookies follow the same rule.
These cookies bake up soft, fluffy, and full of lemon love, especially if you treat the dough right. Simple tips, real results.
Shape, Texture & Storage: Bake Like a Pro
You’ve got the dough. Now it’s time to shape, bake, and store your lemon pound cake cookies for the perfect texture, every time. Whether you like them soft in the middle or slightly golden at the edges, these final steps matter just as much as your ingredients.
How to Get the Perfect Cookie Shape
This dough is thick and slightly sticky, more like a scoopable cake batter than stiff cookie dough. That’s intentional.
Here’s what to do:
- Use a cookie scoop or spoon to portion the dough into equal-sized mounds. Don’t roll it smooth, the rustic shape gives that signature craggy look.
- Flatten slightly with damp fingers or the bottom of a glass if you like thinner cookies. Keep them rounded for a puffier bite.
- Space generously: Leave 2 inches between cookies to allow for spreading.
The cookies will rise gently in the oven thanks to the baking powder, forming soft domes with tender centers and barely crisp edges.
Want another creative dessert with a unique shape and texture? Try my Coconut and Chocolate Protein Bars. They’re chewy, satisfying, and perfect for grab-and-go snacking.
How to Store & Freeze Lemon Pound Cake Cookies
These cookies are best enjoyed within the first few days, but they store and freeze beautifully.
For storage:
- Keep them in an airtight container at room temperature for up to 4 days.
- Add a small slice of bread to the container to maintain softness.
To freeze:
- Let cookies cool completely.
- Place in a single layer on a baking sheet to flash freeze for 1 hour.
- Transfer to a zip-top bag or airtight container. They’ll keep for 2 months.
To serve again: Let frozen cookies thaw at room temperature. Or, for that “just baked” warmth, pop them in the microwave for 8–10 seconds.
Soft, fluffy, and still bright with lemon, even after a deep freeze. That’s the kind of cookie recipe worth keeping.
Frequently Asked Questions
How to change cake batter into cookies?
To turn cake batter into cookie dough, you need to adjust moisture and structure. Add more flour to thicken the mix, reduce the amount of liquid (like milk or water), and increase fat for a dough that holds its shape. These lemon pound cake cookies use a cake-like ratio but are thickened and stabilized for baking into soft cookies, not flat, sticky puddles.
Should you refrigerate lemon pound cake cookies?
Short answer: you don’t have to, but it helps.
Once baked, these cookies can sit in an airtight container at room temperature for up to 4 days. But if you live in a warmer climate or just like your cookies extra tender, refrigerating them is a great option. They stay moist and lemony even longer. For extended storage, these cookies freeze beautifully, details are in the storage section above.
Can I use lemon juice instead of baking powder in cookies?
Not on its own. Lemon juice is acidic, but baking powder includes both acid and base to create the lift cookies need. Without baking soda to react with the lemon juice, you won’t get the proper rise. Stick with baking powder for this recipe.
How to make cookies lighter and fluffier?
Cream the butter and sugar well to incorporate air, use room-temperature eggs, chill the dough before baking, and avoid overmixing once the flour is added. These small details add up to that soft, cake-like texture you love in pound cake, but in cookie form.
Final Note
These lemon pound cake cookies bring the best parts of a classic lemon cake into a portable, chewy, melt-in-your-mouth cookie. They’re simple, zesty, and totally addictive. Whether you’re baking for guests or just craving something sweet and citrusy, this is a recipe worth repeating.
Baked, tasted, and devoured at our table, now it’s your turn. Try them out, and if you’re anything like us, don’t expect leftovers.
Hungry for more? Make sure to join me on Facebook and Pinterest to keep the inspiration going.
