Easy Homemade Lemon Butter Cookies Recipe | Short Version
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I am going to show you how to make lemon butter cookies. This easy homemade lemon butter cookies recipe is so awesome and only requires and a handful of ingredients. They wind up tasting kind of like a lemon-flavored shortbread cookie topped with a lemon-flavored glaze. If you like shortbread cookies, you will love these lemon butter cookies! If I can do it, you can do it. Let's get baking.
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Ingredients:
2 sticks, unsalted butter, softened 1 cup (226g)
1 cup powdered sugar (confectioner's) (120g)
1 Tbsp of lemon zest (6g)
1 1/2 Tbsp of lemon juice (fresh) (22g)
2 cups of all-purpose flour (240g)
3/4 tsp. of salt (3.5g)
Glaze
1/2 cup and 2 Tbsp. powdered sugar (86g)
1 Tbsp lemon juice (15g)
1 Tbsp unsalted butter (15g)
Lemon zest for garnishing (optional)
Tools:
Bowls
spatula
hand mixer
fork
silicon baking mat:
zester:
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SUPER EASY Soft Lemon Cookies
SUPER EASY Soft Lemon Cookies How to Make Soft & Chewy Lemon Crinkle Cookies
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Lemon Zest 2 tsp
Lemon Juice 1/4 cup, from 1 to 2 lemons
Powdered Sugar 2/3 cup
mix together the sugar and lemon zest until well combined
and the sugar is lightly yellow and fragrant.
Unsalted Butter, softened 1/2 cup
Add the softened butter to the sugar and mix until light and fluffy
Add the egg, lemon juice, and mix well, scraping down the sides of the bowl as needed.
All-Purpose Flour 1 ⅔ cups
vanilla
Baking Powder 1 ½ tsp
Salt 1/4 tsp
and mix until combined
Cover the bowl tightly with plastic wrap.
Place it in the refrigerator for 1 ½ hours (or overnight)
Roll the cookie dough into tablespoon sized balls
roll them in powdered sugar and granulated Sugar and place
them 2 inches apart on the baking sheet.
Line 2 cookie sheets with parchment paper.
Bake 350°F 180°C for 10-11 minutes
Cover the finished dough with cling film and refrigerate for about 1 hour. (can
Bake for 15 minutes in an oven preheated to 180 degrees, mode top bottom + convection
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Lemon Crinkle Cookies - Dished #Shorts
On today's Dished #shorts we're making Lemon Crinkle Cookies
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If you love this how to make delicious, chewy cookies with loads of lemon flavor and a crinkle effect, let us know what you think in the comments below! #dished #lemon #cookies
Ingredients for making Lemon Cookies:
1 ½ cup all-purpose flour
¼ teaspoons baking powder
⅛ teaspoons baking soda
¼ teaspoons salt
1 cup granulated sugar
1 cup unsalted butter, softened
1 whole egg
1 teaspoons vanilla extract
½ teaspoon lemon extract
Lemon zest of 1 lemon
Lemon juice of 1 lemon
Lime zest of 1 lime
Lime juice of 1 lime
Yellow food coloring
1 cup powdered sugar
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AMAZING Lemon Cookies Recipe
These soft and chewy lemon cookies have a perfect amount of lemony zing. Every bite melts in your mouth and the cookies themselves are basically foolproof! While I love all my recipes, these lemon cookies are a family favorite in heavy rotation.
Recipe:
We can’t get enough of these perfectly sweet, soft cookies, especially when topped with a crunchy lemon glaze! By the way, these cookies stay super soft for days, it’s not one of those situations where you need to eat them straight out of the oven.
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3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
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Full written and printable recipe:
More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:
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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating
Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
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Stuffed Lemon Cookies | How Tasty Channel
How to make the most delicious Stuffed Lemon Cookies recipe chewy, soft and creamy inside filled with homemade lemon curd and slightly crispy at the edges.
Made only with fresh lemons and vanilla: NO artificial flavor!
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►STUFFED NUTELLA COOKIES:
►STUFFED CHOCOLATE PEANUT BUTTER COOKIES:
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