Lemon Butter Cookies


Recipe: Lemon Butter Cookies


  • 2 cups all-purpose flour
  • 1 cup powdered/confectioner’s sugar
  • 1/2 cup cornstarch
  • 1 cup softened butter
  • 1 egg yolk
  • juice of 1 lemon
  • zest of 1 lemon


  1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.
  2. Using a spatula, fold in softened butter into the flour mixture.
  3. Add lemon juice, lemon zest and egg yolk and continue to gently stir all ingredients until mixture resembles a soft and thick batter.
  4. Line cookie sheets with baking parchment. Using a small ice cream scooper, scoop cookie batter 2 inches apart onto the lined cookie sheets.
  5. Bake cookies for 12-15 minutes or until edges begin to brown.
  6. Transfer cookies to wire racks to cool.

To store: Place cookies in layers separated by waxed or parchment paper in an airtight container. Store at room temperature for 3 days. Or can be frozen for up to 3 months.

Recipe and Photo credit: Jeannie Maristela is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.

Be the first to comment

Leave a Reply

Your email address will not be published.


Comment moderation is enabled. Your comment may take some time to appear.