Recipe by jaibux
"I was trying to make lemon cookies, but ended up making something totally different and I was glad with the outcome."
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salted sweet cream butter, softened
I loved these cookies! I did add lemon zest to the batter because I didn't think it could hurt to have more lemon flavor. I must say that I think 400 degrees is too high to bake such a delicate cookie. I baked mine at 350 for 9 minutes, and they were perfect. They were light on the bottom and perfectly set. I don't like the taste of glaze made with lemon juice (too tart), so I made my glaze with powdered sugar, water, and added lemon extract (and tinted it yellow), so it made a very pretty cookie (glaze had a nice lemon flavor without being so sour). Going in my "keeper" file!
I made these exactly as directed and I thought that they were just OK.
If I make these again I will definitely add in some lemon zest. I did make a lemon glaze and drizzle on top, and it was very tasty. The cookies turned out moist and had a great texture, however the bottoms got very brown, very quickly - and I baked on parchment lined cookie sheets. I even cut the time down to 8 minutes of baking but the bottoms just got really dark, almost burnt. I used a tablespoon size cookie scoop and I got exactly 30, uniform cookies. They still get four stars though because my kids really liked them.
These cookies are delicious! I followed the tips that were left in the previous reviews (bake @ 350 for 9 min, add lemon zest to batter). My husband, brother-in-law and son loved them. For my glaze, I melted butter, combined with powdered sugar, milk and lemon juice. Not too tart with just enough lemon flavor. Will bake again, thank you!
Great tasting cookies. I would suggest lowering oven temperature to 350. They are not as sweet as I like cookies so next time I'll bump up the sugar. All things considered they are darn good. My wife can't believe I did it!!!
Really nice and soft and fluffy. I added a lemon glaze, and they were liked by my kids and guests alike.
These were not super sweet - kind of subtle, which I like. We did not have lemon extract so I mixed the zest of one lemon with 1.5 tsp vanilla extract and 1 tsp lemon juice and let that sit while I prepped the rest of the dough. I used unsalted butter so I added about half a tsp of salt, too. I was out of powdered sugar so we did not do a glaze, but my church ladies loved the cookies' texture and the not overly sugary taste. Will definitely make again. We baked at 375 for about 11 min on parchment-lined sheets and they turned out perfect.
I also put the oven to 350 for 9 mins and added some lemon juice to the batter. They are really easy to make I just wish they were a little more moist. The kids and the hubby liked them a lot, so that's all that matters. I made a lemon glaze as well.
Absolutely delicious!! Packed with lemon flavor!! I pretty much stayed true to recipe, as a personal preference, I baked at 350* for 10 min. I didn't have any lemon extract so I used 1 fresh lemon. Using the zest of a whole lemon and put that in the dough along with the juice of half the lemon in place of the extract. That made the dough too wet, so I just added a little extra flour until it looked right....about 2-3 Tbls. I also made a lemon drizzle: juice of half of lemon, 1/4 C. powdered sugar, 1/4 C. Heavy whipping cream and 1 Tsp. butter (softened) mixed with electric mixer on high speed to desired consistency. Cake like cookie, melts in your mouth!! Thanks for such a great recipe ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pound Cake Cookies
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 87
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