Lemon Butter Cookies

Lemon Butter Cookies

68

"Crisp, lemony cookies."

Ingredients

{{adjustedServings}} servings 185 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg unti light and fluffy. Mix in flour, lemon juice and peel, baking powder and salt. Cover refrigerate about 2 hours or until firm.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll out dough, a small amount at a time, to 1/4-inch thickness on well-floured surface with floured rolling pin. (Keep remaining dough in refrigerator.) Cut with 3-inch round cookie cutter. Transfer to ungreased cookie sheets. Sprinkle with sugar.
  4. Bake 8 to 10 minutes until lightly browned on edges. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container.
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Reviews

68
  1. 76 Ratings

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After reading the reviews I still tried the recipe sans lemon or vanilla extract. Instead I increased the lemon zest to 1 tablespoon. I rolled the dough out to 1/8" and baked for 10 minutes w...

These were very light and refreshing!! I substituted 1 teas vanilla and 1 teas lemon extract instead of the lemon juice. Instead of rolling I refrigerated the dough made into small balls and fla...

All-in-all the recipe was pretty good. I would probably swap the lemon juice for the extract next time around. Also, the thickness of the cookie as stated in the recipe is not correct. It say...