I have been looking for a butter cookies recipe that would offer me a bite of something new. When I found one that included a deliciously tart hit of lemon in the cookie and the glaze, I decided to try it. It comes from the test kitchen over at Food & Wine. And while I often skip the glaze, it works so well on these crisp cookies that I actually recommend using it. I know! I was shocked at my turnaround on the glaze issue too. If this sounds intriguing, read on as I give you my thoughts on this butter cookies recipe.
Butter Cookies Recipe Ingredients
2 Sticks of Softened Unsalted Butter
1 Cup of Confectioners’ Sugar
1 Tablespoon Lemon Zest
1 ½ Tablespoons Fresh Lemon Juice (Note: I used the zest and the juice from 2 lemons, and that was plenty for the entire recipe)
2 Cups of Unbleached All-Purpose Flour (Note: I used King Arthur)
¾ Teaspoon of Kosher Salt (Note: Once again, I think it’s too much salt, but your taste buds may say otherwise)
½ Cup Plus 2 Tablespoons of Confectioners’ Sugar
1 Tablespoon of Fresh Lemon Juice (Note: Keep some extra on hand just in case you need to thin the glaze)
1 Tablespoon Softened Unsalted Butter
Lemon Zest for Garnish
Watch the Food & Wine tester video here
Butter Cookies Steps
Step 1 Preheat the oven to 350 degrees F
Step 2 Zest your lemon. I highly recommend finely grating the lemon early in the process because if you are anything like me, you’ll be annoyed that you didn’t when it comes to adding it to your batter.
Step 3 Squeeze your lemons.
Step 4 In your stand mixer, beat the butter and the confectioners’ sugar until it is fluffy and smooth.
Step 5 Pour in the fresh lemon juice and zest, and then beat the mixture to combine.
Step 6 Add in the flour and salt and then beat the mixture until thoroughly mixed.
Step 7 Use an ice cream scooper (or tablespoon) to portion out the batter into balls on a baking tray covered in parchment paper.
Step 8 Pick up each ball and roll it in your hand to round the cookie dough.
Step 9 Gently press down on each cookie dough ball until it flattens a bit. You don’t want it too thin, but you do want it pressed down so that it will bake evenly.
Step 10 Bake your cookies for approximately 12-14 minutes. My first tray went in for 13 minutes, but the second two were in the oven for only 12. You’ll know that they are done when you see the edges start to slightly brown.
Step 11 Cool your cookies on the baking sheet for a couple of minutes before transferring them onto a cooling rack.
Step 12 While the cookies are cooling, make your glaze. Start by whisking together the confectioners’ sugar, lemon juice, and softened butter. If the glaze looks too thick, add small amounts of additional lemon juice until it thins enough to spread.
Step 13 Spread the lemon icing onto the cooled butter cookies. It’s important that you wait because otherwise, the glaze will just run off of cookies that are too hot.
Step 14 Add a bit of the remaining lemon zest to each cookie as a garnish, if desired.
Step 15 Let the icing set and get ready to enjoy this crisp, delicious butter cookie recipe.
Butter Cookies Recipe Thoughts
Overall, I really enjoyed this butter cookie recipe. I’m generally a fan of this type of crisp cookie, but the lemon makes this all the more special. And again, while I usually shy away from icing and glazes, the glaze is what takes this recipe to the next level.
My only negative about this particular recipe is the salt. Maybe my kosher salt is too coarse. Perhaps it didn’t combine well enough before baking? I’m not sure, but I found myself wishing that there was slightly less salt in the mix (much like I did with these Lemon Poppy Seed Muffins). Of course, this could just be my personal sensibility. Let me know how you feel if you try it out.
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