Lemony Butter Cookies

Embark on a journey of zesty citrus delight with these heavenly Lemony Butter Cookies. Infused with the bright and refreshing essence of lemon, these delicate treats are a celebration of sunshine and sweetness in every bite. With their melt-in-your-mouth texture and subtle tangy flavor, these cookies are a delightful departure from the ordinary. Whether savored alongside a cup of tea or enjoyed as a light dessert, these Lemony Butter Cookies are sure to brighten any occasion and leave a lasting impression with their vibrant taste and irresistible charm.

How to Make:

Butter cookies are all about a tender, delicate crumb; using powdered sugar is the first step to achieving this, since the texture is much finer than that of granulated sugar. The powdered sugar is first combined with the butter, which needs to be soft so the two ingredients can blend together without much effort. The goal is a smooth mixture, not an especially fluffy one, so stop beating once it’s creamy and homogenous. Then, once you’ve added the flour, be sure not to overmix — that causes gluten to develop, making for tough cookies. To minimize the risk, many bakers prefer to only partially incorporate the flour with the mixer and finish mixing by hand using a rubber spatula.



  • 2 sticks (8 ounces) unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon finely grated lemon zest
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 2 cups all-purpose flour
  • 3/4 teaspoon kosher salt


  • 1/2 cup plus 2 tablespoons powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon unsalted butter, softened
  • Finely grated lemon zest, for garnish



Make the cookies – Gather the ingredients. Preheat the oven to 350°F and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the powdered sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary. Roll half of the dough into 1-inch balls. Arrange the balls 1 inch apart on two baking sheets and, using your fingers, gently flatten each cookie. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely. Let the baking sheets cool slightly, then repeat with the remaining dough.

Make the glaze – In a bowl, whisk the powdered sugar with the lemon juice and butter until smooth. Spread the lemon glaze on the cooled cookies and garnish with finely grated lemon zest. Let stand until the glaze is set, about 15 minutes.

This recipe originally appeared on www.foodandwine.com.

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