1. Poundcake Texture : Dense, soft, and rich—like a bite-sized cake.
  2. Bright Lemon Flavor : Zest and juice give a burst of citrus in every bite.
  3. Glazed Perfection : A simple lemon glaze adds a glossy, sweet finish.
  4. Quick & Easy : Ready in under an hour with pantry staples.
  5. Customizable : Add poppy seeds, lavender, or a drizzle of white chocolate.

Ingredients You’ll Need

Makes 24–30 cookies

For the Cookies:

  • 1 cup (2 sticks) unsalted butter , softened 🧈
  • 1 cup granulated sugar
  • 2 large eggs , room temperature
  • 1 tsp vanilla extract
  • Zest of 2 lemons (about 2 tbsp)
  • 2 tbsp fresh lemon juice
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice
  • Optional : 1 tsp poppy seeds or edible flowers for garnish

Step-by-Step Instructions

Step 1: Preheat & Prep

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

Step 2: Cream Butter & Sugar

  1. In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).

Step 3: Add Wet Ingredients

  1. Beat in eggs, one at a time. Mix in vanilla, lemon zest, and lemon juice.

Step 4: Mix Dry Ingredients

  1. Whisk flour, baking powder, and salt. Gradually add to the wet mix until just combined.

Step 5: Bake

  1. Scoop 1-tbsp dough balls, roll in powdered sugar (optional), and bake for 10–12 minutes (edges golden, centers soft).

Step 6: Glaze & Garnish

  1. Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Sprinkle with zest or poppy seeds.