Soft, Buttery, and Zesty — with Fewer Points and All the Flavor!
Servings: ~24 cookies
Estimated WW Points: ~2 points per cookie (depending on the exact brands used and your personal plan)
👉 Always calculate with your WW app for the most accurate results.
🌟 A Guilt-Free Treat You Can Feel Good About
Love lemon desserts but watching your points? These Weight Watchers Lemon Pound Cake Cookies are the perfect balance of bright citrus flavor and lightened-up indulgence. Soft and tender, they feel like a special treat but won’t throw off your plan.
Whether you’re celebrating a small win, hosting a brunch, or just craving something sweet, these cookies are here to support your journey — not sabotage it.
📝 Lightened-Up Ingredients
- 1/2 cup light butter (or WW-friendly butter spread like “I Can’t Believe It’s Not Butter” light) – ~16 points
- 1/2 cup unsweetened applesauce (replaces half the butter) – 0 points
- 3/4 cup granulated sugar – ~24 points
(You can use monk fruit sweetener or erythritol for a lower point version — check the WW app) - 2 large eggs – 0 points
- 2 tbsp fresh lemon juice – 0 points
- 1 tbsp lemon zest – 0 points
- 1 tsp vanilla extract – 0 points
- 2 cups all-purpose flour – 22 points
(Swap 1/2 cup for whole wheat flour for extra fiber) - 1 tsp baking powder – 0 points
- 1/4 tsp salt – 0 points
- Cooking spray or parchment paper for baking
👩🍳 Directions
1️⃣ Cream Butter & Sugar
In a large mixing bowl, beat the light butter and sugar (or sugar substitute) until light and fluffy — about 2–3 minutes. This creates that classic soft texture without needing a full cup of butter.
2️⃣ Add Wet Ingredients
Mix in the eggs, applesauce, lemon juice, lemon zest, and vanilla extract. Stir until well combined. The applesauce adds moisture and keeps the cookies soft without the extra fat.
3️⃣ Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture. Stir until a soft dough forms — it should be a little sticky, but manageable.
4️⃣ Scoop & Bake
Line a baking sheet with parchment paper or lightly spray with cooking spray. Use a small cookie scoop or tablespoon to portion dough onto the sheet, spacing about 2 inches apart.
Bake at 350°F (175°C) for 10–12 minutes, or until edges are lightly golden and centers are just set. Be careful not to overbake — they should be tender and soft.
5️⃣ Cool & Enjoy
Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to finish cooling. Enjoy the burst of lemony goodness with a cup of tea or as a mid-afternoon pick-me-up!
🍋 Optional Glaze (Add ~0.5 point per cookie)
If you want a bakery-style finish:
Mix:
- 1/2 cup powdered sugar (~6 points total)
- 1–2 tsp lemon juice
- Optional zest for extra punch
Drizzle lightly over cooled cookies. Adds minimal points but maximum zing!
💡 Tips to Make It Even More WW-Friendly:
- Swap all the sugar with zero-point sweetener for a very low-point cookie.
- Add a dash of almond extract for a bakery-style flavor boost.
- Freeze extras in a ziplock bag – great for portion control and quick sweet cravings.
- Try making mini cookies and reducing the baking time to 7–8 minutes — lower points per piece!
