Lemon is one of my favorite flavors for Springtime sweets, and I absolutely love this new recipe I recently found for Lemon Butter Cookies. Fresh-squeezed lemon juice, powdered sugar, butter, flour, and a pinch of salt–that’s all there is to it! These little frosted cookies make a perfect Easter treat. Enjoy!
Tip: This recipe can easily be halved, and is advised unless you have someone to share them with. Otherwise, they will disappear before you realize it. Truth.
- 2 sticks unsalted butter softened
- 1 cup powdered sugar
- 1 tablespoon finely grated lemon zest
- 1 1/2 tablespoons fresh Meyer lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons powdered sugar
- 1 tablespoon fresh Meyer lemon juice
- 1 tablespoon unsalted butter softened
- Freshly grated lemon zest for garnish
Preheat oven to 350 degrees and position racks in the upper and lower thirds.
In a large bowl, using a handheld mixer, beat butter and sugar until very smooth, about 2 minutes. Beat in lemon juice and zest, then beat in flour and salt until just incorporated. Scrape down sides of bowls as necessary.
Roll half of the dough into 1-inch balls and place 2 inches apart on baking sheets. Flatten each cookie gently using your fingers. Bake 12-14 minutes, until the cookies are lightly browned on the bottom and just firm. Shift the baking sheets from top to bottom and front to back halfway through baking. Let cookies cool 2 minutes on baking sheets then remove to wire racks to cool completely. Repeat with remaining dough.
In a small bowl, whisk together powdered sugar with lemon juice and butter until smooth.
Spread the glaze on the cooled cookies and garnish with lemon zest. Let stand until the glaze is set, about 15 minutes.