These Pound Cake Cookies are reminiscent of a classic pound cake…just in cookie form! They’re a unique and delicious treat!
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I love a good pound cake. I’ve made countless pound cakes over the years, and there’s always room for another. Always! There’s something about the density of a pound cake that really appeals to me. On a side note, have you ever tried grilling pound cake? It’s amazing. I’m fairly certain that grilling a ‘regular’ piece of cake would lead to a monstrous mess, but grilling a piece of pound cake? Do it. Just make sure to have fresh berries and ice cream on hand, too.
Given my love of pound cakes, I was quite intrigued when my sister told me about pound cake cookies. I had to try a batch for myself! And that batch turned into another batch…and another…and we’ll just stop there before I admit how many batches of pound cake cookies I’ve made over the last several weeks. (I highly recommend trying my sister’s version of this recipe. It’s one of the most popular recipes on her blog – for good reason!)
Pound Cake Cookies
Much like their cake cousin, these cookies are dense. However, they are dense in a good way. And they keep for a long time. We somehow made a batch of these cookies last for 5-6 days, and the last cookie tasted just as good as the first.
As with a classic pound cake, these cookies don’t call for any leaveners (i.e. baking soda or baking powder). Instead they more or less hold their shape in the oven. For one of the batches we made, I flattened the dough balls with the palm of my hand before baking. That method worked fine, but I found that I prefer just rolling the dough into balls and baking them without flattening the dough. You end up with a much thicker, smaller cookie this way…and it totally reminds me of pound cake!
For this batch, I went with a pecan angle by pressing a pecan half into the top of each cookie. I also mixed some chopped pecans into the dough itself – I like the added crunch and texture that comes with the nuts. If you aren’t a fan of nuts, then you can certainly omit them.
Prior to making these Pound Cake Cookies, I hadn’t really experimented with using cream cheese in a cookie batter. Based on my current love (some might call it an addiction) for these cookies, I’m glad I stumbled on the idea of using cream cheese and butter together in a cookie recipe.
Laura has kindly requested that I make another batch of these cookies with almond extract. I think she might be onto something there! And I want to make a lemon version packed with fresh lemon zest. There are so many flavor options here! I hope you enjoy these cookies as much as we do – happy baking!
Did you make a batch of these Pound Cake Cookies at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Pound Cake Cookies
- Using an electric mixer, cream together butter, cream cheese and brown sugar until light and fluffy (~3-4 minutes on medium speed).
- Add egg and vanilla; mix until well combined.
- Add flour, salt and finely chopped pecans; mix until just combined.
- Cover and refrigerate dough for 2 hours. (Note: Dough can be refrigerated overnight.)
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper; set aside.
- Roll dough into 1” balls and place 2” apart on the prepared baking sheets.
- Gently press a whole pecan half into the top of each ball.
- Bake for 15-17 minutes, or until edges of cookies just begin to turn golden brown.
Looking for more tasty cookie recipes? Check out these other favorites, too: