Skip to main content

Lemon Butter Cookies

These cookies are soft, buttery, and have a lovely lemon flavor. You can decorate them with colorful sprinkles or icing to make them look even more festive!

I try to make a variety of cookie during the holidays whether it be flavors or type. The go-tos are always chocolate and gingerbread but I also pick something citrusy.

I found Judy M's recipe on the Taste of Home website and I didn't make any changes to the base cookie. I recommend splitting the dough into two disks to chill rather than one. Working with half at a time ensures the dough stays cold.

I personally like to use a pastry mat for rolled out cookies, it allows you to use less  flour and the clean up is easier. I used some vintage copper star and bell cutters. The amount of cookies you get will depend on the size and shape of the cutter, but this recipe makes about 10 dozen.

I cut out half the dough, formed the scraps back into a disk and then popped that disk in the fridge and pulled out the other one. The recipe called for sprinkling them with sanding sugar before baking but I wanted to glaze them so I did not do that.

I placed the cookies on a wire rack over the baking sheet so that I could glaze them.


I glazed half with just confectioners sugar and lemon extract and added sprinkles to some as well.

To glaze the other half I added a few drops of yellow food coloring and stirred it in with the fork. I drizzled that over and added sprinkles to some.

I hope you've enjoyed #ChristmasCookiesWeek as much as I have! I've done this event for 7 years and it's been fantastic hosting this time around. Thank you so much to all of the foodie friends that joined me this week, be sure to go and visit their sites for their recipes using the links down below!


Lemon Butter Cookies

Lemon Butter Cookies
Yield: 10 dozen
Author: Jolene's Recipe Journal


  • 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
To decorate:
  • Colored sugar or sprinkles
  • 2/3 cup powdered sugar
  • 2 to 3 teaspoons lemon extract or lemon juice
  • Food coloring, if desired


  1. 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.
  2. 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 or parchment lined baking sheets.
  3. Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.
  4. To decorate, combine powdered sugar with lemon juice or extract. Tint with food coloring if desired. Place wire rack over baking sheet. Using a fork, drizzle over cookies, add sprinkles or colored sugar.
Lemon, butter cookies,
Cookies, Dessert, Christmas Cookies



Welcome to #ChristmasCookiesWeek! It's that time of year when bloggers from all over the country share their most delicious cookie recipes, perfect for filling up your cookie trays or dessert table. Get ready to indulge in some amazing treats this holiday season!

  • Peppermint Bark Cookies by Hezzi-D's Recipe Box
  • Orange Cardamom Snickerdoodle Cookies by Blogghetti
  • Peppermint Candy Sandwich Cookies by A Day in the Life on the Farm
  • Lemon Butter Cookies by Jolene's Recipe Journal
  • Honey Lace Cookies by That Recipe
  • Cinnamon Powdered Sugar Panko Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Baklava Thumbprint Cookies by The Spiffy Cookie
  • Cocoa Cup Cookies by Our Good Life
  • Black Sesame Cookies by Magical Ingredients


    They turned out perfect Jolene as did this week's event. Thanks again and Merry Christmas to you and yours.
    These pretty...and I know that they taste even better than they look...HEAVENLY! Thank you once again for hosting Christmas Cookies Week. You've made this year such an easy, friendly, positive, delicious, and fun experience. And, your Gingerbread Cookie Cups are definitely one of my favorite recipes from this week. I definitely see a cookie cup recipe in my future. I'm looking forward to sharing some of my favorite cookie recipes from the week in my newsletter this weekend and you can count on a few of yours making that list!!! Thanks again, Jolene, for such a festive cookie-filled week!!!
    Hezzi-D said…
    I love a good lemon cookie and these are decorated so pretty!
    Lisa said…
    These cookies look amazing and I love lemon as the main flavor in a cookie. I have those cookie cutters, too. Can't think of a cut-out I haven't used them with! So pretty with the drizzles of yellow icing and the sprinkles, too.
    Radha said…
    The star shape looks perfect for the festive season and love the lemon flavored butter cookies. YUM!

    Popular posts from this blog

    Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

    I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

    Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

    Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

    Strawberry Pizzelles

    Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f