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Lemon Butter Cookies

 Lemon Butter Cookies
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
78 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 2 teaspoons McCormick® Pure 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


  • 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.
  • 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 at 350° for 8-9 minutes or until the edges just begin to
  • brown. Remove to wire racks to cool. Yield: about 13 dozen.
Nutritional Facts: 1 serving (2 each) equals 70 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 55 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

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Lemon Butter Cookies (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.