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My review
Lemon Pound Cake Cookies
1
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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Ingredients
25 m servings 196Original recipe yields 14 servings (28 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You can add a lemon glaze for more flavor if you'd like, or even add lemon zest to make the lemon stand out more.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4251 Ratings
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Most helpful positive review
12/26/2013
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 delicat...
Most helpful critical review
3/7/2015
OK, now I wish I had read the reviews first. The temp is way too high...I'd go with 350 and check after 7 min. I too used zest in batter along with subbing real juice instead of extract. I'd ...
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12/26/2013
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 delicat...
12/23/2015
I just won "best tasting" at the Christmas cookie exchange with this recipe and these changes: I did use the 350 degree oven and baked until edges started turning golden, about 7 minutes. Did ...
2/7/2014
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 gl...
10/15/2013
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 ver...
5/27/2014
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 lem...
3/25/2016
Needs more lemon (zest of 1 lemon was good), and I baked for 11 minutes at 350. I used a lemon glaze (1 c p. sugar, 1 Tbsp melted butter, a lemon juice to make it thin enough). They were barely ...
3/7/2015
OK, now I wish I had read the reviews first. The temp is way too high...I'd go with 350 and check after 7 min. I too used zest in batter along with subbing real juice instead of extract. I'd ...
1/13/2015
I think these cookies are wonderful! I did tweak it a bit, but the only things I changed were the baking temperature (350) and I didn't use lemon extract, I used fresh lemons and added lemon ze...
8/16/2014
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 whil...