Best 6 Lemon Pound Cake Cookies Recipes

LEMON POUND CAKE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
• Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

CRISP LEMON CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend cake mix, cereal, melted butter, and egg together in a bowl.
• Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until golden brown around the edges, 9 to 12 minutes. Cool for 1 minute before transferring from the cookie sheet to a wire rack to cool completely.

LEMON CAKE COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir together cake mix, whipped topping and egg until combined. (Dough will be thick and sticky.)
• Place powdered sugar in small bowl. Using wet hands, shape tablespoonfuls of dough into balls; roll in powdered sugar. On cookie sheet, place balls 2 inches apart.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack.

LEMON POUNDCAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
• Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
• Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.

EASY CAKE MIX COOKIES- PERFECT LEMON COOKIE

Steps:

• Preheat oven to 350 degrees.
• Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
• Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread...a melon baller works great for this step).
• Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
• Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies will be soft/chewy.
• While lemon cookies are cooling, mix together the powdered sugar & lemon juice in a small bowl, add more powdered sugar for a stiffer glaze. Lightly brush or drizzle glaze onto warm cookies on the cooling rack.

LEMON-BUTTER POUND CAKE BARS

Steps:

• Heat oven to 375°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In 3-quart saucepan, melt butter over medium heat. Remove from heat. Stir in remaining bar ingredients in order listed, mixing well after each addition. Spread batter in pan.
• Bake 35 to 45 minutes or until top is golden brown. Cool in pan on cooling rack 10 minutes.
• While bars are cooling, in small bowl, mix glaze ingredients until smooth. Drizzle over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.