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Now that our oven is working again, I’m ready for some Christmas baking. Last week, I made a batch of thumbprint cookies for our little Christmas party, and this week I thought I would try my hand a new, but very similar cookie. I took a basic thumbprint cookie recipe, tweaked it a little and added some lemon juice and zest to make a simple and buttery cookies.

The butter really shines through in these cookies, and the lemon plays the role of sidekick – making a perfect pair. The cookies aren’t overly sweet, but the powdered sugar coating is up to you. Sprinkle them with as much as you want to suit your taste. Personally, I love the texture of the dry powdered sugar against the buttery cookie so I do a few coatings. Don’t worry about adding extra. I won’t tell anyone…



  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • 1 large egg
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 2½ cups all-purpose flour
  • Powdered sugar, for dusting


  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl with an electric mixer, cream butter and sugar until fluffy.
  3. Beat in the egg.
  4. Add lemon zest and lemon juice.
  5. Gradually mix in the flour until incorporated.
  6. Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper.
  7. Using the tines of a fork, cross marks in the cookies to slightly flatten them (as pictured).
  8. Bake cookies for 15 minutes or until cookies are set on top and slightly golden on bottom.

You can find complete recipes of this LEMON BUTTER COOKIES in simplywhisked.com

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