Lemon-Butter Spritz Cookies Recipe
- 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.
Reviews for Lemon-Butter Spritz Cookies
"I made these today with 1 tablespoon dried lemon peel, but otherwise followed the recipe. They did work quite well in my cookie press, easily making 5 sheets of cookies. However, I found the cookies to have very little lemon flavor, they tasted too floury. My son doesn't mind, but I'll definitely be adding more lemon juice or extract next time around. I'll top them with a lemon frosting or glaze to correct this batch."
"Followed recipe exactly but added more lemon as a review suggested. For me, I still think they were bland and too much flour taste...about 1 1/2 cups too much flour based on other recipes I've made which made them not taste so good. Not enough butter or lemon flavor either. Would not make again."
"These cookies are delicious! Light lemon flavor, easy to bake, but hard to stop eating! They will be a staple in my cookie recipe box!"
"This is question not a review. Could anyone tell me what brand and where to purchase a cookie press that arthritis friendly (and affordable?) Thank you. ((This recipe is identical to mine from years ago except that mine uses cream cheese for butter)."
"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!"
"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."
"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."
"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."
"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!"
"I made these cookies for a Bridal Shower and everyone liked them. I would certainly make them again as the lemon gave them a nice taste.Marian Mewett, Stouffville Ontario"
"Absolutely excellent spritz. I prepared half a recipe as a "test batch" and they disappeared quickly! I'll be including these on the cookie tray I bring to my office's holiday pot luck."
"I forgot to mention that they were delicious! These also have less flour & sugar in them which would both mean less carbs. Hope this helps."
"I made these ate Christmas time for my husband, who is diabetic. If memory serves me correctly they were only about 6-7 g.carbs ea. Check the Lime Spritz recipe, I don't imagine they would be even quite as much sa them, as they have jello in them which these do not."
"I made these cookies with my mom a couple years ago and came looking for the same recipe b/c i remember them being so good! I'm excited to make them again. Pretty sure we followed the recipe exactly."
"Why is it that this is the only Spritz cookie recipe that doesn't list the Carbs, etc.?"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.