Lemon Pound Cake Cookies (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter, softened
06 -
1/2 cup granulated sugar
07 -
1/4 cup light brown sugar, packed
08 -
1 large egg
09 -
2 tablespoons fresh lemon juice
10 -
1 tablespoon lemon zest
11 -
1 teaspoon vanilla extract
12 -
1/2 cup powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
04 -
Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture, and beat until smooth.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
06 -
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
07 -
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
08 -
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar for an extra touch of sweetness.