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### Instructions:
#### 1. **Preheat the Oven and Prepare the Baking Sheets**:
– Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick.
#### 2. **Cream the Butter and Sugar**:
– In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This step is key to achieving a soft, tender cookie that will melt in your mouth.
– Once combined, add the eggs one at a time, making sure each is fully incorporated before adding the next. Then, add the vanilla extract, lemon zest, and lemon juice, and mix until smooth. The lemon zest adds an aromatic burst of citrus, while the juice gives the cookies a bright, tangy flavor.
#### 3. **Combine the Dry Ingredients**:
– In a separate bowl, whisk together the flour, baking powder, and salt. Sifting the flour helps prevent any lumps and ensures the dry ingredients are evenly distributed.
#### 4. **Mix the Dry Ingredients into the Wet Ingredients**:
– Gradually add the dry ingredients to the butter and sugar mixture. Mix until just combined. Be careful not to overmix, as this can result in a denser cookie.
#### 5. **Form the Cookies**:
– Using a tablespoon or a small cookie scoop, portion out the dough and roll it into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart, as the cookies will spread slightly during baking.
– For a smoother, more uniform appearance, you can lightly press the tops of the dough balls with the back of a spoon or your fingers.
#### 6. **Bake the Cookies**:
– Bake the cookies for 12-14 minutes, or until the edges are golden and the centers are set. The cookies should have a soft, slightly crinkled texture. Be careful not to overbake, as the cookies will continue to firm up once removed from the oven.
#### 7. **Cool and Serve**:
– Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them lightly with powdered sugar for an elegant touch, though they’re equally delicious without.
### Why These Cookies Work:
**Lemon Poundcake Cookies** offer all the delightful flavors and textures of traditional pound cake in a much more portable, bite-sized form. The buttery richness from the cream cheese (or butter) gives the cookies a melt-in-your-mouth texture, while the lemon zest and juice create a lively, citrus-forward flavor that’s both refreshing and satisfying. These cookies have the perfect balance of sweetness and tartness, making them ideal for any lemon lover.
The simplicity of the recipe makes it easy to whip up, yet the flavor is anything but simple. The slight crispiness around the edges and the soft, chewy centers create a perfect cookie experience, and the aromatic lemon aroma that fills your kitchen is a bonus you’ll surely appreciate.
### A Few Tips:
– **Lemon Glaze**: For an extra burst of lemon flavor, drizzle a simple lemon glaze on top of the cooled cookies. To make the glaze, whisk together powdered sugar, fresh lemon juice, and a bit of lemon zest.
– **Add-ins**: If you like a little texture or extra flavor, you can fold in small bits of candied ginger or a handful of chopped macadamia nuts for a tropical twist.
– **Storage**: These cookies store well in an airtight container at room temperature for about a week. They also freeze well, so you can make a double batch and enjoy them later.
### Conclusion:
**Lemon Poundcake Cookies** are the perfect way to enjoy the flavors of classic pound cake in a more convenient, cookie form. Their buttery texture and zesty lemon flavor make them an irresistible treat that’s perfect for any occasion—from casual family gatherings to special celebrations. Whether you’re a fan of classic pound cake or just love the brightness that lemon brings to desserts, these cookies are a must-try. With their tender crumb, delicate sweetness, and refreshing citrus punch, they’re sure to become a new favorite in your baking repertoire.
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