Lemon Poundcake Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg until fully incorporated.

Mix in the lemon zest and lemon juice.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Shape and Bake:

Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Gently flatten each cookie with the back of a spoon or your fingers to form a round shape.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prepare the Lemon Glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

If desired, mix in the lemon zest for extra flavor.

Drizzle the glaze over the cooled cookies using a spoon or a piping bag.

Serve:

Enjoy your Lemon Poundcake Cookies with a cup of tea or as a refreshing treat any time of day!

These cookies offer the delightful flavors of a classic lemon poundcake in a convenient and delicious cookie form. Enjoy the burst of lemony sweetness!