Lemon Butter Cookies

Lemon Butter Cookies

69

"Crisp, lemony cookies."
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Ingredients

servings 185 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

69
  1. 77 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

This recipe is excellent! I added a little more lemon zest to the dough. I did not decorate with granulated sugar, instead I made an icing with powdered sugar, lemon juice, and lemon zest. Eve...

Hello Kathleen, I made your lemon cookies today...they were just what I was looking for crisp sweet and good !!! Thank you for a "real" leon cookies without the cake mix.. only thing is I use...

YUM! As a big lemon dessert person, I search high & low for decent lemon cookie recipes (no cake mix!!), and this one was a winner! It's still a tad soft and just lightly cakey in the center, ...

I don't understand how the taste can be so varied when you follow a recipe exactly as stated. I thought these were bland. I tried various icings to "fix" the flavor. This is first time that I ha...

Just made these last night and followed all directions with the exception of lemon zest, didn't have any. The dough was easy to work with and as I couldn't wait I only refrigerated it until my o...

Easy to prepare however not much lemon flavor