Lemon Butter Cookies Recipe

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Most Helpful Positive Review

Dec 15, 2008

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.

—Jane Ruby

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Most Helpful Critical Review

Mar 17, 2004

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.

—KWANTUM

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69 Ratings

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Feb 11, 2004

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!

—YOUGOTTAEAT

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Mar 15, 2006

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. Every person that tried these cookies, thought they were wonderful. Thank you for the recipe.

—Karen S.

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Aug 28, 2003

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 graded lemon rind ...didn't have any lemon zest ..I think it is the same.

—TABBIEG

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Mar 04, 2005

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 have tossed a batch in the garbage. Sorry.

—CHRISTYUNT

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Sep 07, 2010

Easy to prepare however not much lemon flavor

—Becky

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Jan 25, 2011

Great recipe! I doubled the recipe with no problem, and made the lemon glaze icing suggested by another reviewer. Delicious, light, delicate with lemon zing from the icing flavor.

—YumYum

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Nutrition

Calories
185 kcal
9%

Carbohydrates
26.1 g
8%

Cholesterol
38 mg
13%

Fat
8.2 g
13%

Fiber
0.4 g
2%

Protein
2.2 g
4%

Sodium
105 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Butter Cookies

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 185
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 5g 25 %
Cholesterol 38mg 13 %
Sodium 105mg 4 %
Potassium 28mg < 1 %
Total Carbohydrates 26.1g 8 %
Dietary Fiber 0.4g 2 %
Protein 2.2g 4 %
Sugars 14g
Vitamin A 5 %
Vitamin C 2 %
Calcium 2 %
Iron 8 %
Thiamin 13 %
Niacin 11 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 17 %

* 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.