Lemon Butter Cookies
Yields 24
Lemon Butter Cookies. Enjoy this delicious recipe for Lemon Butter Cookies. Perfect for a quick snack on the go or a light dessert.
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
  1. ½ cup + 1 tablespoon unsalted butter, softened
  2. ½ cup confectioners' sugar, sifted
  3. 1 large egg yolk, room temperature
  4. ½ teaspoon salt
  5. 1 teaspoon lemon extract
  6. ½ teaspoon vanilla paste
  7. 1 tablespoon lemon zest, finely grated
  8. 1-¼ cups all-purpose flour
  9. 1/8 teaspoon baking soda
  10. 1 small or free-range egg yolk, beaten (for brushing)
  11. 1/3 cup granulated white sugar (for rolling)
  1. Cream butter over medium speed until smooth and creamy. Add confectioners’ sugar and continue beating until light and fluffy, about 2 to 3 minutes. Beat in large egg yolk, salt, lemon extract, vanilla paste and lemon zest until well-blended.
  2. Reduce speed to low. Beat in flour and baking soda until just moistened. Do not over mix. Turn out dough on a lightly floured board and knead a little. Divide evenly and shape into two balls. Wrap in plastic and chill for 20 to 30 minutes.
  3. Once dough balls are firm enough to hold their shape, unwrap and pat into logs, about 1 to 1-½ inches in diameter. Rewrap in a new sheet of plastic wrap. Refrigerate for 2 to 3 hours, or up to 3 days. This type of dough freezes well for up to 1 month, as long as plastic wrapping is snug enough to prevent moisture from seeping into the dough.
  4. Once dough are ready to be worked on, preheat oven to 350°F. Line cookie sheets with baking paper and set aside.
  5. Whisk small egg yolk until pale and smooth. Place granulated sugar on a wide, shallow dish or on a sheet of foil.
  6. Unwrap a log of dough and allow to rest for 3 to 5 minutes or until it can be easily cut, but not mushy. Brush all around with beaten egg yolk and roll in sugar, pressing slightly to adhere.
  7. Slice dough into ¼ to ½-inch rounds. Arrange on prepared cookie sheets, about ½ to 1 inch apart, depending on the size of cut-outs. Bake for 12 to 15 minutes or until lightly golden and edges are slightly crispy.
  8. Allow cookies to cool in sheets for 2 to 3 minutes, then turn out on wire racks and allow to cool completely.
  1. Replace regular granulated sugar with large-grain pearl sugar, colored sanding sugar or even coarse light brown sugar for rolling for a more creative approach.
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