I had the best experience preparing and snacking on these incredible lemon pound cake cookies. They are sweet, delicious and simple enough for my daughter to make them herself!
Lemon pound cake cookies for cupcakes
Here at Ruffles and Rain Boots, we love to cook with the little one. But, honestly, there’s a big difference between baking cookies alone and letting the little one take the wheel. This is one of those “let the kid drive” recipes. So simple and foolproof, these lemon cookies are perfect for the beginning baker.
And the kids were so proud when we took our first bites – and let me tell you, the cookies were incredibly good. It was just appetizing. They were so soft and perfectly fluffy. Oh, I could go on for days.
If you’re ready to get into some super easy and incredibly delicious cookies, let’s get started.
¾ cup white sugar
⅔ cup sweet salted cream butter, softened
2 cups all-purpose flour
2 teaspoons of baking yeast
(2) large eggs
2 tsp. lemon extract
Preheat the oven to 400 degrees F (200 degrees C).
Cream the sugar and butter in a bowl with an electric mixer until light and fluffy. Add and whip flour and baking powder in another bowl, then gradually blend into the creamed butter mixture, beating until well blended. Beat the eggs, one at a time, into the butter-flour mixture until well blended, then stir in the lemon extract. Then place small balls of dough on a baking sheet.
Bake in a preheated oven for 10 to 12 minutes until the cookies return to their original shape when touched.