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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the egg, lemon zest, and lemon juice until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Scoop tablespoon-sized balls of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball of dough with the back of a spoon or your fingers.
Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a bit more lemon juice; if too thin, add more powdered sugar.
Optional: Stir in lemon zest for added flavor.
Glaze the Cookies:
Once the cookies are completely cooled, drizzle the lemon glaze over them using a spoon or a piping bag.
Garnish with additional lemon zest or a dusting of powdered sugar if desired.
Serve and Enjoy:
Allow the glaze to set before serving. Enjoy these Lemon Poundcake Cookies with a cup of tea or as a refreshing treat anytime!
