Lemon Butter Cookies
Lemony and buttery cookies. Nothing better than freshly baked cookies to enjoy this Holiday Season.
Equipment
- Mixer
- Baking spatula
- Large piping bag
- Large star tip
- Bowls
Ingredients
- 1 cup or 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon baking powder
- 2 egg yolks
- 1 tablespoon lemon juice, freshly squeezed juice
- 1 teaspoon lemon zest, use a grated or microplane
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350ºF. Line 2 baking sheet pans with parchment paper.
- In a separate bowl, combine flour, baking powder, and salt, then mix until well combined. Set aside.
- Add the butter, granulated sugar, and powdered sugar to the mixing bowl. Turn your mixer to low speed, and mix until incorporated. Turn the mixer to medium-high speed and mix until creamy and fluffy. Stop the mixer to scrape the sides of the bowl.
- Add the egg yolks one at a time. Continue mixing and add lemon juice, lemon zest, and vanilla. Mix until they're all incorporated and light in color.
- Turn the mixer to low and slowly add the flour mixture. Turn the speed to medium-high, mix the dough until well combined, and until it turns to a thicker consistency.
- Fit large star tip to the piping bag. Fold the bag under your hand and hold it. Fill the bag half-way with the cookie batter. Squeeze the bag, pipe rosettes onto the prepared baking pan.
- Bake for 10-15 minutes or until the edges turn golden brown.
Video
Notes
- Once you add the flour, try not to overbeat the batter.
- This cookie batter is thick, be careful squeezing the piping bag to avoid breaking.
- You can also use this recipe to make shaped cookies. Refrigerate the dough until firm and roll into 1/4 inch thick, then use a cookie cutter to your desired shape.
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchen