These Lemony Butter Cookies Are Perfect For Summer
Deliciously soft and topped with a refreshingly sweet glaze, these lemony butter cookies are the perfect addition to any dessert table. Soft and tender these lemon cookies are easy to make and give a burst of fresh flavor in every bite.
Made with basic pantry staples, these cookies come out with the perfect balance of sweet and tangy. The sugar glaze brings a fresh citrusy flavor while the cookie itself is pure comfort. Though perfect for warm summer months these lemon cookies brighten up any gathering.
The best part though, is that the cookie dough can be made and frozen if you want to prep the cookies ahead of time and save yourself time in the kitchen.
Use them for an easy dessert after a family dinner or dress them up further with a dusting of powdered sugar for a bridal or baby shower. They’re a cookie that works for any occasion and their soft, buttery flavor makes everyone come back for a second one!
Ingredients for Lemony Butter Cookies
For the cookies:
- 2 sticks unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, softened
- Lemon zest for garnish
Preparation time: 15-20 minutes (including ingredient preparation and cookie
formation)
Chilling time: 30 minutes (before shaping the cookies).
Baking time: Around 12 minutes per batch of cookies.
Cooling time: About 10 minutes (after removing the cookies from the oven).
Serves: 30 cookies
How to Make Lemony Butter Cookies
1. Preheat the oven: Preheat the oven to 350°F (180°C). Line a baking sheet with
parchment paper or a silicone baking mat.
2. Prepare the cookie dough: In a large bowl, beat the softened butter with the
powdered sugar until the mixture is smooth and creamy.
3. Add the lemon zest and lemon juice, mixing well to incorporate.Without
changing bowls, add the flour and salt to the mixture.
4. Mix until all the ingredients are well combined and a homogeneous dough
forms.
5. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for
30 minutes.
6. Shape the cookies: Divide the chilled dough into small portions and roll them
into balls about the size of a walnut.
7. Place the balls on the prepared baking sheet, leaving space between each one.
8. Slightly flatten each ball with the palm of your hand or with a fork.
9. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the
edges are slightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before
transferring them to a wire rack to cool completely.
11. Prepare the glaze: In a small bowl, mix the powdered sugar, lemon juice, and
softened butter until you get a smooth and homogeneous mixture.
12. Decorate the cookies: Once the cookies are completely cool, drizzle the glaze
over them using a spoon or a piping bag.
13. Garnish with lemon zest on top while the glaze is still wet.
14. Let set: Allow the glaze to harden before serving the cookies.
Variations and Substitutions
Citrus: These butter cookies are delicious with any kind of citrus flavor. Substitute the lemon with grapefruit, orange, or lime instead.
Herbal: Add some lavender to the cookies themselves as well as a flower on top to give them a light, herbal twist.
Dried fruit: For a chewy texture in your cookies add in some dried blueberries or cherries to the cookies.
Cookie sandwiches: Change up the look of these cookies and make a cookie sandwich. To do this, chill the dough a bit longer so that your cookies are firmer and thicken up the lemon glaze. Spread the glaze on one cookie and top it with another to make cookie sandwiches. Sprinkle the top with additional lemon zest or dust them with sugar to serve.
Tips and Tricks For Making The Best Lemony Butter Cookies
To ensure the cookies have the perfect texture, make sure that the butter is at room temperature before you need it. Otherwise, it won’t cream as well.
If you enjoy soft cookies, only chill the dough for 30 minutes. For firmer cookies, let it chill in the fridge for up to an hour.
For the best lemony flavor, make sure to use fresh lemon juice.
Every oven is different, watch the lemon cookies closely in the last few minutes of baking. You want them to have slightly golden edges but not a golden center.
Adjust the glaze as per your personal preference. For a thicker lemon glaze add more powdered sugar. To thin it out add in more lemon juice.
Store the cookies once cooled in an airtight container on the counter for up to 3 days. If you store them in the fridge, know that they will lose some of their soft texture.
To prep the cookies in advance, make the cookie dough and shape it into balls. Place them on a baking tray and freeze them. Once frozen, transfer the balls to a freezer bag. When you’re ready for them, place them on a cookie sheet right out of the freezer and bake. Increase the cooking time by a few minutes to account for the balls being frozen.
Lemony Butter Cookies
Ingredients
For the cookies:
- 2 sticks unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 cups all-purpose flour
- 1/4 tsp salt
For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp unsalted butter, softened
- Lemon zest for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C). Line a baking sheet withparchment paper or a silicone baking mat.
- Prepare the cookie dough: In a large bowl, beat the softened butter with thepowdered sugar until the mixture is smooth and creamy.
- Add the lemon zest and lemon juice, mixing well to incorporate.Withoutchanging bowls, add the flour and salt to the mixture.
- Mix until all the ingredients are well combined and a homogeneous doughforms.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for30 minutes.
- Shape the cookies: Divide the chilled dough into small portions and roll theminto balls about the size of a walnut.
- Place the balls on the prepared baking sheet, leaving space between each one.
- Slightly flatten each ball with the palm of your hand or with a fork.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until theedges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes beforetransferring them to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, mix the powdered sugar, lemon juice, andsoftened butter until you get a smooth and homogeneous mixture.
- Decorate the cookies: Once the cookies are completely cool, drizzle the glazeover them using a spoon or a piping bag.
- Garnish with lemon zest on top while the glaze is still wet.
- Let set: Allow the glaze to harden before serving the cookies.
Notes
- Room Temperature Butter: Make sure the butter is at room temperature before
starting. This makes it easier to cream with the sugar and ensures a more
homogeneous mixture. - Lemon Zest: Use a fine grater to get the lemon zest. Avoid grating the white
part (pith) of the lemon, as it is bitter. - Chilling the Dough: Chilling the dough is crucial for the cookies to hold their
shape during baking. If you want firmer cookies, you can chill the dough for a longer time, even up to an hour. - Flavor Variations: You can experiment with other citrus fruits like orange or lime, substituting the lemon zest and juice with the zest and juice of these
fruits. - Flour Mixing: Sift the flour before adding it to the mixture to avoid lumps and achieve a smoother texture in the cookies.
- Baking Times: Watch the cookies closely during the last few minutes of baking. Every oven is different, and the time may vary. The cookies should have slightly golden edges but not be too golden in the center.
- Glaze: If you prefer a thicker glaze, add more powdered sugar. For a thinner
glaze, add a bit more lemon juice. Adjust the consistency to your preference. - Storage: Store the cookies in an airtight container at room temperature. They will stay fresh for several days. If you prefer, you can refrigerate them for longer shelf life, although they might lose some of their soft texture.
- Presentation: For a more elegant presentation, you can lightly dust the cookies with powdered sugar after the glaze has set.
- Freezing: The cookie dough can be frozen if you want to prepare it in advance. Shape the dough into balls, place them on a tray, and freeze them. Once frozen, transfer them to a freezer bag. When you want to bake, simply place them on the baking sheet and bake directly from the freezer, increasing the baking time by a few minutes.