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Lemon Butter Spritz


  • 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


  • 1. 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.
  • 2. 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).
  • 3. Bake 5-7 minutes or until set (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool.
  • 4. 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.


Average Rating: 4.25
  • Ceege
    Apr 17, 2018

    I made these for a ladies church function. The only thing I did different was to make a raspberry glaze instead of the chocolate. Delicious and not one crumb was left on my cookie tray. Thank you for sharing this recipe.

  • jomcd
    Dec 19, 2011

    One of the most popular cookies on my Christmas trays!

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