Search
  • maryse

Lemon Butter Cookies

Updated: Apr 27, 2019

I love citrus all year round, but once summer hits I can't get enough lemon and lime everything in my life. These butter cookies have a subtle lemon taste that beautifully tones down the sweetness and makes them dangerous to have around the house if your self control isn't iron-clad (mine certainly isn't).



You can roll these out and use cookie cutters to make fun shapes, or if you prefer not to mess with the rolling pin you can reduce the flour (use 2 cups + 1 tbsp) and then scoop out about 1 tbsp of dough and use a fork to make a cross-hatch pattern like you would with a peanut butter cookie.



These cookies are great on their own or you can add a glaze or frosting. I opted to use a mild lemon glaze and then top it all off with a dusting of freeze-dried strawberry over a little maple leaf cutout to make some festive Canadian flags for Canada Day.

Makes 36 cookies

Ingredients:

  • 1/2 cup unsalted butter, softened

  • 1 cup sugar

  • 1 large egg

  • 2 tbsp milk

  • 2 tsp lemon zest

  • 1 tbsp lemon juice

  • 2 1/4 cups all purpose flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt


Instructions:

  1. Preheat oven to 350 F and line a baking sheet with parchment paper.

  2. Combine flour, baking powder, baking soda, and salt. Gently mix ingredients then set aside.

  3. Cream butter and sugar together until fluffy.

  4. One at a time, add the egg, milk, lemon zest and lemon juice and mix well after each addition.

  5. Add about a third of the flour mixture at a time to the wet mixture and mix until just combined.

  6. Divide dough into 3. Take one of the balls of dough and place on some wax paper or a cutting mat, then top with some wax paper and roll the dough out to about 1/8". If you're using a cutting mat you can pop this straight into the freezer to chill but if your dough is between two sheets of wax paper you'll first want to slide that bottom sheet of wax paper onto a flat freezer-proof surface (cutting board, baking sheet, something like that).

  7. Repeat with next 2 balls of dough.

  8. Stamp our your shapes and transfer them to your parchment lined baking sheet and bake on middle rack for 8-9 minutes* until edges are just starting to brown.

  9. Rest on baking sheet for 1 minute before transferring to cooling rack.

Notes:

*If you're using a shiny silver baking sheet, this will probably take closer to 12-13 minutes and then after taking them out of the oven you'll want to rest them for 3 minutes before transferring them to your cooling rack.

Tried this recipe? I'd love to see what you made - tag me in your photos with @bronzebakery!


Want to see more of what I'm baking? Check me out on Instagram!


#cookies #dessert #kidfriendly

12 views
  • Black Instagram Icon

© 2019 by bronzebakery