Lemon Poundcake Cookies

Prepare the Cookies:

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

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

Beat in the egg, lemon zest, and lemon juice until well combined.

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

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

Scoop tablespoon-sized balls of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.

Gently flatten each ball of dough with the back of a spoon or your fingers.

Bake the Cookies:

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 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 the glaze is too thick, add a bit more lemon juice; if too thin, add more powdered sugar.

Optional: Stir in lemon zest for added flavor.

Glaze the Cookies:

Once the cookies are completely cooled, drizzle the lemon glaze over them using a spoon or a piping bag.

Garnish with additional lemon zest or a dusting of powdered sugar if desired.

Serve and Enjoy:

Allow the glaze to set before serving. Enjoy these Lemon Poundcake Cookies with a cup of tea or as a refreshing treat anytime!