Lemon Butter Cookies

    2 hours 30 mins

    Crisp, lemony cookies.

    77 people made this

    Makes: 12 

    • 115 g butter, softened
    • 100 g white sugar
    • 1 egg
    • 190 g all-purpose flour
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 65 g granulated sugar for decoration

    Prep:20min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    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 in English (75)


    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.  -  15 Dec 2008  (Review from Allrecipes US | Canada)


    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!  -  11 May 2003  (Review from Allrecipes US | Canada)


    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.  -  17 Mar 2004  (Review from Allrecipes US | Canada)