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Lemon Butter Spritz

Field editor Iola Egle of Bella Vista, Arkansas is a veteran baker who counts this lemony spritz variation among her best-loved recipes. Her cookies are dressed up for the holidays with a pretty drizzle of chocolate.
  • Total Time
    Prep: 20 min. Bake: 5 min./batch + cooling
  • Makes
    4-1/2 dozen


  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 large egg, room temperature
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon zest
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons whole milk


  • Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, lemon juice and zest. Combine flour and salt; gradually add to creamed mixture and mix well.
  • Using a cookie press fitted with a bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-1/4-in. pieces (do not separate pieces).
  • Bake 5-7 minutes or until set (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool.
  • For glaze, in a small bowl, combine confectioners' sugar, cocoa, vanilla and enough milk to achieve desired consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts
1 each: 73 calories, 4g fat (2g saturated fat), 13mg cholesterol, 47mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
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