Lemon Butter Cookies Recipe

4.5 3 3
Lemon Butter Cookies Recipe
Lemon Butter Cookies Recipe photo by Taste of Home
Publisher Photo

Lemon Butter Cookies Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
78 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
78 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 2 teaspoons 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

Directions

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.
Originally published as Lemon Butter Cookies in Taste of Home October/November 1995, p27

Nutritional Facts

2 each: 70 calories, 3g fat (2g saturated fat), 12mg cholesterol, 55mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 2 teaspoons 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Lemon Butter Cookies in Taste of Home October/November 1995, p27

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Reviews forLemon Butter Cookies

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MY REVIEW
2124arizona User ID: 845443 265754
Reviewed May. 8, 2017

"I use a star cookie cutter for these with yellow sugar. The dough is easy to roll out and the lemon flavor is not overpowering."

MY REVIEW
LouBerrymore User ID: 7971814 200236
Reviewed Sep. 4, 2014

"They are easy to make. I didn't use a cookie cutter. I rolled them into tiny balls and pressed them with a cup. I think they need soething extra like a glaze but my neighbour thinks they are great as is."

MY REVIEW
deb319 User ID: 41327 200235
Reviewed Dec. 10, 2009

"I have had this recipe for quite some time now. This has got to be the best cutout cookie recipe I've made. I have subbed other flavors for the Lemon many times."

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