Easy Lemon Butter Cookies Recipe

These homemade lemon butter cookies are perfect for people who love shortbread and lemon. The combination of flavors is amazing.

A nice glaze in the middle of each cookie, topped with lemon zest, makes for a delightful treat. And the best part is they are so incredibly easy to make. If I can do it, you can do it. Let’s get baking!

If you love cookies as much as I do, give these a try. You won’t be disappointed.

What is a lemon butter cookie?

A lemon butter cookie is very similar to a shortbread cookie. They are made with very similar ingredients and have close to the same texture. So when biting into one if it reminds you of shortbread, that is because it pretty much is a version of shortbread.

Ingredients

• 2 sticks unsalted butter, softened 1 cup (226g)
• 1 cup powdered sugar confectioner’s (125g)
• 1 Tbsp of lemon zest 6g
• 1 1/2 Tbsp of lemon juice fresh (22g)
• 2 cups of all-purpose flour 256g
• 3/4 tsp. of salt 3.5g (you could add less if you want 1/2 tsp.)

Glaze

• 1/2 cup and 2 Tbsp. powdered sugar 86g
• 1 Tbsp lemon juice 15g
• 1 Tbsp unsalted butter softened (15g)
• Lemon zest for garnishing optional

Instructions

Preheat the oven to 350 F/176 C. In a large bowl, mix together the softened butter, powdered sugar, lemon juice, and lemon zest by hand or with a mixer. If you forget to leave the butter out of the fridge, soften it in the microwave for a few seconds.

In a separate bowl whisk together the salt and the flour, then mix that in a third at a time until all combined and the dough is formed. Scrape the sides of the bowl as needed to blend it all in. Feel free to sample some of the raw cookie dough, there aren't any eggs in it.

Scoop out a tablespoon or so of dough and roll it into a ball with clean hands. Place it onto a cookie sheet or baking tray lined with parchment paper or a silicone mat. Press gently down on the ball dough to flatten it out a bit. Each cookie should be about an inch apart. They will spread a little but not a ton.

Bake the cookies in the oven, middle rack, for 12 to 14 minutes. Rotate the pans at the 6-minute mark to ensure even baking. They are finished when they are slightly golden brown at the bottom edges of the cookies. If you bake them too long they will be crunchy and crumbly. Once done remove them from the oven and allow them to cool for a few minutes, then transfer them to a wire rack to cool completely.

Now in a medium bowl, mix together the powdered sugar, butter, lemon juice with a fork or whisk creating the glaze/frosting. Spread some on in the middle of each cookie. Then sprinkle on some lemon zest on top. And there you go they are done. Enjoy!

Find the FULL recipe here on my website: https://www.inthekitchenwithmatt.com/lemon-butter-cookies