35 minutes
Deliciously light and zesty lemon butter cookies, perfect for any occasion.
Unsalted Butter, softened
cups
Confectioners’ Sugar, divided
cups
1. Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter with 1 cup (125 grams) of the confectioners’ sugar until light and fluffy.
2. Chill Dough
Cover the dough and chill in the refrigerator for at least 1 hour, or until firm enough to handle.
3. Preheat Oven and Prepare Baking Sheets
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
4. Shape and Bake
Roll the chilled dough into 1-inch balls and place on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are lightly golden.
5. Finish with Sugar
Allow the cookies to cool slightly, then roll them in the remaining confectioners’ sugar while still warm.
Since these are simple butter cookies, the flavor of the butter will shine through. Use the best quality butter you can find. Also, for the zesty lemon flavor, ensure you use fresh lemons for the zest and juice instead of bottled lemon juice.
When creaming the butter and sugar, don't rush this step. It should be light and fluffy, which can take several minutes. This creates a fine crumb and a delicate texture in the finished cookie.
When zesting your lemon, avoid the white pith, as it's bitter. Just zest the bright yellow outer layer. A microplane zester works best for getting finely grated zest that will distribute evenly throughout the dough.
Make sure your butter and egg are at room temperature to ensure an even mix without overworking the dough, which can result in tough cookies.
If you have the time, chilling the dough for about 30 minutes before baking can help prevent the cookies from spreading too much and will intensify the flavors.
Comments (0)