Show Subscription Form

Lemon-Butter Spritz Cookies Recipe
Lemon-Butter Spritz Cookies Recipe photo by Taste of Home

Lemon-Butter Spritz Cookies Recipe

Read Reviews
5 11
Publisher Photo
This recipe makes a lot of terrific cookies! It's great for Christmas when all the kids and grandkids visit. They can help decorate the cookies-not to mention help eat them! Besides baking and decorating cookies and cakes, I enjoy taking long walks through our New York countryside.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:72 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 72 servings


  • 2 cups butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs
  • Grated peel of 1 lemon
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 5-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • Colored sugar


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon peel, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
  2. Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar.
  3. Bake at 350° for 8-10 minutes or until lightly brown around the edges. Yield: about 12 dozen.
Originally published as Lemon-Butter Spritz Cookies in Country Extra November 1992, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon-Butter Spritz Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 29, 2014

"These had fabulous flavor. Based on the reviews, I simply added just a touch more lemon juice, maybe 1 squeeze, and they had just the right amount of lemon flavor. Plus, I reduce the amount of sugar in everything- try it, you won't miss it!"

Reviewed Mar. 24, 2014

"Easy cookie to make and everyone loved them. I used 1 teaspoon lemon bakery emulsion (I found at cooking store) instead of lemon peel and they came out with a very nice lemon flavor. These are a keeper, will definitely make again."

Reviewed Dec. 4, 2011

"Nice, light lemon flavor. Halved recipe and used 1 1/2 T of lemon extract instead of peel. I also topped with a lemon glaze. Light and tangy-sweet."

Reviewed Nov. 27, 2011

"I would have liked more lemon flavor. I was actually surprised by the very little lemon flavor since we grated an entire lemon peel into this recipe. However, I did as one suggested and added the rest of the lemon juice in a second batch and that helped, but still would have liked a little more lemon flavor."

Reviewed Dec. 19, 2010

"I used the juice of the whole lemon instaed of just two teaspoons. Other than that, this was PERFECT for my first experience with spritz cookies!"

Loading Image