These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. —Judy McCreight, Springfield, Illinois
Lemon Butter Cookies
Lemon Butter Cookies
Prep Time
20 min
Cook Time
10 min
Yield
about 13 dozen
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature, lightly beaten
- 1/4 cup whole milk
- 2 teaspoons lemon extract
- 4-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Colored sugar, optional
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours.
- Preheat oven to 350°. Roll out dough on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place cutouts 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired.
- Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.
Nutrition Facts
2 each: 70 calories, 3g fat (2g saturated fat), 12mg cholesterol, 55mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
