Description
Delight in these zesty Lemon Pound Cake Cookies that combine a soft lemon pound cake filling with a buttery sugar cookie exterior, finished with a tangy lemon glaze. Perfectly balanced sweetness and citrusy notes make these cookies an irresistible treat for any occasion.
Ingredients
Lemon Filling
- 1 box (16.5 oz) lemon pound cake mix
- 2 eggs, beaten
- 1/2 cup vegetable oil
Sugar Cookie
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg + 1 egg yolk
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Lemon Glaze
- 3 cups powdered sugar
- 2 tablespoons half and half
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 375º F (190º C) and line two baking sheets with parchment paper to ensure cookies do not stick during baking.
- Make Lemon Filling: In a bowl, whisk together the lemon pound cake mix, beaten eggs, and vegetable oil until fully combined. Scoop one heaping tablespoon of this batter onto the prepared sheet tray for each cookie filling. Freeze this tray for 30 minutes to firm up the filling before assembly.
- Prepare Sugar Cookie Dough: In a separate large bowl, combine the melted unsalted butter, granulated sugar, and light brown sugar. Using a hand mixer, beat until the mixture is smooth and well combined. Add vanilla extract, whole egg, and egg yolk, mixing until fully integrated.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients and stir with a spoon or mixer until no flour lumps remain and a soft dough forms. Chill the dough slightly to make it easier to handle if necessary.
- Scoop Dough: Use a small ice cream scoop to portion out the sugar cookie dough into individual scoops and refrigerate them until the lemon filling is ready to assemble.
- Assemble Cookies: Remove the tray with the frozen lemon filling and the tray of sugar cookie scoops. Flatten one sugar cookie scoop into a disc on your work surface, then place one frozen lemon filling scoop in the center of the disc. Flatten another sugar cookie scoop into a disc and place it over the lemon filling, pinching the edges to seal the filling inside. Repeat with all remaining dough and filling scoops.
- Arrange and Bake: Place the assembled cookies evenly spaced on the parchment-lined trays, about six per tray. Bake in the preheated oven for 12 to 14 minutes or until the cookie edges turn lightly golden, signaling they are cooked through.
- Prepare Lemon Glaze: While the cookies bake, whisk together powdered sugar, half and half, lemon juice, and vanilla extract in a bowl until smooth and drizzle-able.
- Cool and Glaze: Transfer the baked cookies to a cooling rack. Once they are warm or cooled, drizzle with the prepared lemon glaze. Allow the glaze to set and cookies to cool completely before serving to enjoy maximum flavor and texture.
Notes
- Freezing the lemon filling before assembly helps maintain a nice round shape and prevents filling from oozing out during baking.
- You can substitute half and half in the glaze with milk or cream depending on desired richness.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to a month.
- For extra lemon flavor, add some finely grated lemon zest to the cookie dough or glaze.
- Make sure to pinch edges firmly to avoid filling leakage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American