Lemon Butter Cookies

Lemon Butter Cookies

65 Reviews 5 Pics
Kathleen Dickerson
Recipe by  Kathleen Dickerson

“Crisp, lemony cookies.”

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Ingredients

Adjust Servings

Original recipe yields 2 1/2 dozen

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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 (65)

Rate This Recipe
Jane Ruby
44

Jane Ruby

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 without using the sugar coating. The consistency was great; I got a nice golden color around the edges. I drizzled the cookies with an icing made from ~ 1 cup confectioner's sugar, 1 tbsp. lemon juice and ~ 1/4 tsp. lemon zest. I let the icing dry (about 1 hour) before stacking for storage. My daughters gave them a double thumbs-up for taste. Most of the flavor intensity came from the icing instead of the cookie. Remember that it's a lemon and butter cookie, and I tasted a good balance of both from my procedure.

YOUGOTTAEAT
22

YOUGOTTAEAT

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 flattened out into circles. I used the sugar cookie icing recipe from this site! Very Yummy and easy! Thanks Kathleen!

KWANTUM
19

KWANTUM

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 says the dough should be rolled to 1/4" inch. Using this thickness the yield is approximately half of the 2 1/2 dozen stated. Not only is the yield cut in half but the cooking time hs to be almost doubled. I suggest rolling these to about 1/8" thickness.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 26.1 g
  • 8%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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