These cookies are soft, buttery, and have a lovely lemon flavor. You can decorate them with colorful sprinkles or icing to make them look even more festive!
I try to make a variety of cookie during the holidays whether it be flavors or type. The go-tos are always chocolate and gingerbread but I also pick something citrusy.
I found Judy M's recipe on the Taste of Home website and I didn't make any changes to the base cookie. I recommend splitting the dough into two disks to chill rather than one. Working with half at a time ensures the dough stays cold.
I personally like to use a pastry mat for rolled out cookies, it allows you to use less flour and the clean up is easier. I used some vintage copper star and bell cutters. The amount of cookies you get will depend on the size and shape of the cutter, but this recipe makes about 10 dozen.
I cut out half the dough, formed the scraps back into a disk and then popped that disk in the fridge and pulled out the other one. The recipe called for sprinkling them with sanding sugar before baking but I wanted to glaze them so I did not do that.
I placed the cookies on a wire rack over the baking sheet so that I could glaze them.
I glazed half with just confectioners sugar and lemon extract and added sprinkles to some as well.
I hope you've enjoyed #ChristmasCookiesWeek as much as I have! I've done this event for 7 years and it's been fantastic hosting this time around. Thank you so much to all of the foodie friends that joined me this week, be sure to go and visit their sites for their recipes using the links down below!
Lemon Butter Cookies
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature, lightly beaten
- 1/4 cup whole milk
- 2 teaspoons lemon extract
- 4-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Colored sugar or sprinkles
- 2/3 cup powdered sugar
- 2 to 3 teaspoons lemon extract or lemon juice
- Food coloring, if desired
Instructions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours.
- Preheat oven to 350°. Roll out dough on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place cutouts 2 in. apart on ungreased or parchment lined baking sheets.
- Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.
- To decorate, combine powdered sugar with lemon juice or extract. Tint with food coloring if desired. Place wire rack over baking sheet. Using a fork, drizzle over cookies, add sprinkles or colored sugar.
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