Lemony Butter Cookies Recipes

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LEMON BUTTER COOKIES



Lemon Butter Cookies image

These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. -Judy McCreight, Springfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 13 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature, lightly beaten
1/4 cup whole milk
2 teaspoons lemon extract
4-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Colored sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 55mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

LEMONY BUTTER COOKIES



Lemony Butter Cookies image

Make and share this Lemony Butter Cookies recipe from Food.com.

Provided by RecipeNut

Categories     Dessert

Time 2h38m

Yield 30 cookies

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon grated lemon, rind of
1/2 teaspoon baking powder
1/8 teaspoon salt
additional sugar

Steps:

  • 1.
  • Beat butter and sugar in large bowl with electric mixer at medium speed until creamy.
  • Beat in egg until light and fluffy.
  • Mix in flour, lemon juice, lemon peel, baking powder and salt.
  • Cover; refrigerate about 2 hours or until firm.
  • 2.
  • Preheat oven to 350*F.
  • Roll out dough, a small portion at a time, on well-floured surface to 1/4-inch thickness.
  • (Keep remaining dough in refrigerator.) Cut with 3-inch round or fluted cookie cutter.
  • Transfer to ungreased cookie sheets.
  • Sprinkle with sugar.
  • 3.
  • Bake 8 to 10 minutes or until edges are lightly browned.
  • Cool 1 minute on cookie sheets.
  • Remove from wires racks; cool completely.
  • Store in airtight container.

Nutrition Facts : Calories 65.5, Fat 3.3, SaturatedFat 2, Cholesterol 15.2, Sodium 40, Carbohydrate 8.2, Fiber 0.2, Sugar 3.4, Protein 0.9

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