Lemon Butter Cookies

Cookies that even Santa will find a refreshing change.



What is it about a simple delicate buttery cookie that makes it so wonderful? Is it the contrast with all the rich desserts? And what is it about citrus that is so very refreshing on cold winter days?

Whatever the reason, this cookie is one that all your holiday visitors will enjoy, yes- even Santa. Everyone talks about the texture, the key to a perfect butter cookie, and then they talk about the flavor.

For butter cookies, use real butter. If it fits your budget, the European rich butters will give you amazing results. I am a huge believer in using the best ingredients when I am baking because great ingredients = great results.

Important to note, the flour is the least expensive thing you will purchase and is the main ingredient – so start with the very best. Using Southern Biscuit® All-Purpose Flour for your holiday cookies will give perfect, consistent results every time. Why save a few pennies buying less expensive lower quality flours? The risk of baking failures is just not worth it.

Happy baking everyone!


Lemon Butter Cookies*

Makes about 4 dozen cookies

3 ½ cups Southern Biscuit® All-Purpose Flour

½ teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1 ¼ cup sugar

1 large egg, lightly beaten

2 egg yolks, lightly beaten

2 teaspoons (packed) grated lemon zest



1 lemon

1 ½ cups confectioner’s sugar

4 tablespoons half-and-half

Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

Combine flour, baking soda and salt using a wire whisk. Set aside.

In a large mixing bowl, combine butter and sugar using an electric mixer set on medium-high speed until light in color, about 3 minutes.

Add egg and mix for 1 minute. Add egg yolks and mix for an additional minute. Stir in flour mixture on low speed just until combined. Fold in lemon zest.

Measure 1 tablespoon of dough onto baking sheet, placing scoops 1-inch apart.

Bake for 15 minutes or until set but not browned.

Place on cooling rack to cool completely.

Meanwhile prepare icing. Heat a pan of water to boil.  Remove zest of lemon using a peeler. Chop the zest in fine pieces rather than grating. Blanch in boiling water for one minute, and using a small sieve, remove and drain zest.  Measure confectioner’s sugar into a bowl, stir in half-in-half and zest. Drizzle onto cooled cookies, making sure each cookie has zest.

* For orange, simply use orange in place of lemon.


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