These Lemon Butter Cookies are buttery, tender, and bursting with the fresh, zesty flavor of lemon. Perfect for afternoon tea or as a quick, delightful treat, these cookies are incredibly easy to make and melt in your mouth with every bite.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 2 large egg yolks
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- Extra sugar for coating (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream butter and sugar: In a large bowl, beat the butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
- Add lemon and egg yolks: Mix in the lemon zest, lemon juice, and egg yolks until well combined.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
- Shape the cookies: Scoop out tablespoon-sized dough balls and roll them in your hands to smooth. For an added crunch, roll the dough balls in sugar.
- Bake: Place the cookies on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are slightly golden and the centers are soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Lemon Butter Cookies:
- Fresh Lemon Juice and Zest: For the best flavor, always use fresh lemon juice and zest. The zest is key to enhancing the lemon flavor.
- Don’t Overbake: Keep an eye on the cookies after 10 minutes of baking. You want the edges just turning golden, and the center should be soft. Overbaking can make them dry.
- Rolling in Sugar: If you like a little extra texture, rolling the dough balls in sugar adds a delightful crispy outer layer to the cookies.
- Storage: These cookies stay fresh for up to a week when stored in an airtight container at room temperature.
FAQs About Lemon Butter Cookies:
1. Can I use salted butter instead of unsalted butter? Yes, but make sure to reduce or omit the added salt in the recipe to avoid overly salty cookies.
2. Can I freeze the dough for later? Absolutely! You can freeze the dough for up to 3 months. Roll the dough into balls, freeze them on a baking sheet, and once firm, transfer them to a zip-top bag. When ready to bake, thaw slightly and bake as directed.
3. Why are my cookies too dry? Dry cookies can result from adding too much flour or overbaking. Be sure to measure your flour correctly (using the spoon and level method) and watch the baking time closely.
4. Can I add other flavors or ingredients? Yes! You can experiment by adding poppy seeds or a teaspoon of vanilla extract for a different twist.
5. Can I make these cookies gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend. Be sure the blend contains xanthan gum or another binder for the best results.
Lemon Butter Cookies are a delightful treat for anyone who loves bright, citrusy flavors. With a buttery base and the perfect balance of lemony zing, they’re ideal for any occasion, from casual snacking to more formal gatherings. Whether you enjoy them with tea or as a standalone dessert, these cookies are sure to become a household favorit