These Lemon Butter Cookies are a delightful balance of rich, buttery shortbread and bright, zesty citrus. The dough is incredibly simple to prepare, requiring just a handful of pantry staples. Creaming the butter with sugar creates a light, fluffy base that holds together perfectly with the addition of an egg yolk and fresh lemon juice. The result is a cookie that is tender enough to melt in your mouth yet sturdy enough to hold its shape. Topped with a dusting of powdered sugar, they are visually appealing and texturally satisfying. Perfect for afternoon tea, holiday cookie exchanges, or as a sweet finish to a light dinner, these cookies bring a refreshing twist to a classic favorite.
Lemon Butter Cookies
Description
These Lemon Butter Cookies are a delightful balance of rich, buttery shortbread and bright, zesty citrus. The dough is incredibly simple to prepare, requiring just a handful of pantry staples. Creaming the butter with sugar creates a light, fluffy base that holds together perfectly with the addition of an egg yolk and fresh lemon juice. The result is a cookie that is tender enough to melt in your mouth yet sturdy enough to hold its shape. Topped with a dusting of powdered sugar, they are visually appealing and texturally satisfying. Perfect for afternoon tea, holiday cookie exchanges, or as a sweet finish to a light dinner, these cookies bring a refreshing twist to a classic favorite.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Line baking sheets with parchment paper or lightly grease them.
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In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
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Beat in the egg yolk until fully incorporated.
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Add the fresh lemon juice, lemon zest, and salt to the butter mixture. Mix well to combine.
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Gradually fold in the sifted all-purpose flour, mixing just until the dough comes together and no dry flour remains. Do not overmix.
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Drop the dough by teaspoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
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Bake for 10 minutes, or until the edges of the cookies just begin to turn a light golden brown.
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Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up.
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Transfer the cookies to a wire rack to cool completely.
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Once cooled, dust generously with powdered sugar before serving.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 375.3kcal
- % Daily Value *
- Total Fat 27.7g43%
- Saturated Fat 16.2g81%
- Cholesterol 199.5mg67%
- Sodium 8.2mg1%
- Total Carbohydrate 31.7g11%
- Dietary Fiber 0.1g1%
- Sugars 30.8g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if stacking.
Ingredient Tip: Use fresh lemon juice and zest for the best flavor. Bottled juice lacks the aromatic oils found in fresh zest.
Dough Consistency: If the dough feels too sticky to handle, chill it in the refrigerator for 15-20 minutes before dropping onto baking sheets.
Freezing: You can freeze the unbaked dough balls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Yield: This recipe makes approximately 3 dozen cookies, depending on the size of the teaspoonfuls dropped.
