How to Make Lemon Butter Cookies | Easy Lemon Butter Cookies recipe
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In this episode of In the Kitchen with Matt I will show you how to make Lemon Butter Cookies. This recipe for lemon butter cookies is really easy to make, if I can make them, you can make them. I had a request to make these, so let's get started!
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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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Transcript:
Hello and welcome back to In the Kitchen with Matt I am your host Matt Taylor, today I am going to show you how to make Lemon Butter cookies, mmm, yummy. I had a request to make lemon butter cookies, so here we go that is what we are going to do. It is a very easy recipe, simple ingredients, if I can do it, you can do it, let’s get started. First let’s go ahead and preheat our oven to 350 degrees F. or 176 Celsius. Next I have my butter which has been softened at room temperature, down below in the description I will have the amounts for all the ingredients. And now what I am going to do is I am going to add my powdered sugar. And then let’s cream this together. And then half way through let’s go ahead and scrape the sides once. All right so we want to beat it so it is nice and smooth, it will probably be a couple of minutes for that, next let’s go ahead and add our lemon juice, our lemon zest, this is fine lemon zest I used a lemon zester for this, and now let’s mix that in there. And now we are going to add in our flour and salt so what I normally do, is I just take about a third of it first, and then add my salt on top of it, for the first mix. Give it a scrape, and so on until all the flour is incorporated. So I will come back when that is done, and then we go ahead and clean off the beaters, once the dough is ready. All right now what we do is we take a Tablespoon, or a Teaspoon, depending on what size you want to make these, and we want to just come and get some. And then we want to roll these into about an inch ball, like that, it’s a little bit bigger then an inch, just try and make them all roughly the same size. And then I am using a silicone mat, here on my cookie sheet, those of you who watch the show know that I love silicone mats, I will put a link down below where you can pick them up, if you want, or just use parchment paper. All right once you have your cookie sheet filled up just come in here with your fingers, push it down a little bit so it flattens it out, like so. And then we are going to bake these in the oven again at 350 degrees F, 176 C, and we are going to bake them for 12 to 14 minutes, and what I do is I have my rack set at the lower third and the upper third rack, and then what I am going to do is at the six minute mark, I am going to take this from the top or the upper third rack, and I am going to take it and turn it 180 degrees, and then put it on the bottom third rack, if that makes sense. So I am pretty much just rotating these around in the oven to make sure the cookies get baked evenly. All right when they come out of the oven they will look like this, they will have a slight brown edge to them, and underneath will be nice golden brown, and we are going to let these set here on the hot pan for a couple of minutes, and then we will transfer them over to that wire cookie rack. While our cookies are cooling on the cookie rack let’s go ahead and make our glaze. And to do that we are going to take our powdered sugar, our lemon juice, and our butter, we are just going to go ahead and mix this together, I am just using a fork, you can use a whisk, I like using the fork, and then you got a nice, glaze or frosting, that we are going to put on these cookies, just a thin little coating on top.
Lemon Cookies - Delicious Lemon Butter Cookies Recipe
Lemon cookies are one of my favorites, they are easy to make and delicious. Made with a combination of fresh lemon juice and zest, they have a tremendous flavor. Try the lemon cookies with coffee or tea, every bite will melt in your mouth.
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???? Lemon cookies Ingredients: makes 8 large or 12 small cookies
1/3 cup Butter, Melted (70g)
1/2 cup Sugar (100g)
Zest of 1 Lemon
1 Egg
1 1/2 tbsp Fresh Lemon Juice
1 cup All Purpose Flour (150g)
1 tsp Baking Powder
1/4 tsp Salt
Powdered Sugar for Coating
Yellow Food Coloring (optional)
???? Lemon Butter Cookies Instructions:
1. In a mixing bowl, add egg, sugar, butter, lemon zest and mix. Add a drop of yellow food coloring, lemon juice and mix
2. Sift the flour, salt and baking soda together then mix together until combined.
3. Cover and chill the dough for at least 30 minutes in freezer.
4. Set oven to 356F (180C) and scoop out portions of cookie dough roughly two tablespoons in size (a little larger is fine too. Place the dough onto parchment-lined baking sheets leaving about two inches of space between the cookies to allow for spreading.
5. Bake at 356 F for 13 minutes or until the edges are set, you don't want these cookies to brown but the bottom of the edge may just be turning golden.
6. Let the cookies cool down completely.
7. Coat the cookies in powdered sugar. I like to use a ziplock bag for no mess.
8. Enjoy!
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#lemoncookies #lemonbuttercookies #lemonbuttercookiesrecipe #cookies #cookiesrecipe #buttercookies
Soft Lemon Cookies Recipe
These soft lemon cookies are sweet, chewy and full with lemon flavor. If you are into lemon desserts, you are going to love these lemon crinkle cookies. They are easy to make and everyone loves them.
Full written recipe:
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Ingredients:
1/2 cup (115g) Butter, softened
3/4 (150g) Sugar
1 Egg
1 teaspoon Vanilla extract
1 tablespoon Lemon zest
2 tablespoons Lemon juice
1½ (190g) All-purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt
Powdered sugar for coating
Directions:
1. In a large bowl place softened butter and sugar, beat until creamy.
2. Add the egg and beat until combined. Add lemon zest, lemon juice, vanilla extract and beat until combined.
3. Sift in flour, baking powder and salt. Fold until combined and soft dough is formed (at this stage you also can add yellow gel food coloring). Cover and refrigerate for 1 hour.
4. Preheat oven to 350F (180C).
5. Take the dough out of the fridge and shape into small balls. Cover each ball with powdered sugar and arrange them on a baking tray, leaving 2-inches apart.
6. Bake for 10-12 minutes.
7. Allow the cookies to cool for 5 minutes before transferring to a cooling rack.
#cookies #lemon #recipe
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:
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Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter 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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