Easy Homemade Lemon Butter Cookies Recipe | Short Version
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I am going to show you how to make lemon butter cookies. This easy homemade lemon butter cookies recipe is so awesome and only requires and a handful of ingredients. They wind up tasting kind of like a lemon-flavored shortbread cookie topped with a lemon-flavored glaze. If you like shortbread cookies, you will love these lemon butter cookies! If I can do it, you can do it. Let's get baking.
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Ingredients:
2 sticks, unsalted butter, softened 1 cup (226g)
1 cup powdered sugar (confectioner's) (120g)
1 Tbsp of lemon zest (6g)
1 1/2 Tbsp of lemon juice (fresh) (22g)
2 cups of all-purpose flour (240g)
3/4 tsp. of salt (3.5g)
Glaze
1/2 cup and 2 Tbsp. powdered sugar (86g)
1 Tbsp lemon juice (15g)
1 Tbsp unsalted butter (15g)
Lemon zest for garnishing (optional)
Tools:
Bowls
spatula
hand mixer
fork
silicon baking mat:
zester:
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Lemon Butter Curls | Yewande Komolafe | NYT Cooking
These delicate but sturdy piped shortbreads from Yewande Komolafe melt in your mouth thanks to a combination of butter, egg yolk and cornstarch. A little lemon juice and zest keep her Lemon Butter Curls balanced — sweet but not too sweet.
Get the recipe:
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HOW TO MAKE KETO LEMON BUTTER COOKIES | EGGLESS | DAIRY FREE OPTION | LEMON GLAZE | DELICIOUS !
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Almond Flour (
Monk fruit (
Coconut Flour (
**********
These lemon butter cookies are not only delicious but easy to make too. The last video for this Cookie Month is Crispy Keto Double Chocolate Chip Cookies scheduled on Thursday so please stay tuned for it. Thereafter, I will wrap up and take a break to prepare and celebrate Chinese New Year with my family.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 26 ]
Per serving ;
Total Carb = 1.3 g
Dietary Fiber = 0.7 g
Net Carb = 0.6 g
Calories = 68
Total Fat = 6.5 g
Protein = 1.4 g
INGREDIENTS
Unsalted Butter (softened) = 113 g / 1/2 cup (You can use vegan butter for dairy free option)
Almond Flour = 240 g / 2 cups
Monk fruit = 70 g / 5 2/3 tbsp (You can also use any keto friendly sweetener)
Fresh Lemon Juice = 2 tbsp
Lemon Extract = 1 tsp (Optional)
Lemon Zest = Zest from 2 lemons / 2 tbsp
Salt = 1/4 to 1/2 tsp
FOR COCONUT FLOUR OPTION
Unsalted Butter (softened) = 113 g / 1/2 cup (You can use vegan butter for dairy free option)
Coconut Flour = 60 g / 1/2 cup
Monk fruit = 40 g / 3 1/4 tbsp (You can also use any keto friendly powdered sweetener)
Fresh Lemon Juice = 4 tsp
Lemon Extract = 1 tsp
Lemon Zest = 1 tbsp / zest from 1 lemon
Salt = 1/4 tsp
(Note: This recipe yields 12 cookies at 20 g each. The cookies needs to be baked for 10 to 12 minutes only to prevent burning. The texture is softer, drier and grittier.)
LEMON GLAZE
Powdered sweetener = 5 tbsp
Fresh lemon juice = 1 tbsp
(Note: Just mix together until you get the right consistency. If too runny, add more powdered sweetener. If too thick, add more lemon juice. This is only a small amount so please adjust accordingly if you need more.)
DIRECTIONS
1. Preheat oven to 340F or 170C
2. In a bowl, whisk the butter and sweetener until creamy and pale in color.
3. Add the lemon juice, lemon extract and whisk to combine.
4. Add the flour, salt, lemon zest and mix with a spatula until a dough is formed.
5. Shape the dough into a ball.
6. Portion the dough into 20 g each then shape into balls and use any kitchen utensils to make patterns. In the video, I used a mini masher (you can use a fork too), meat mallet and egg whisk which makes beautiful designs. You can also use thumbprint design and decorate with unsweetened dried cranberries. Place on a baking tray lined with parchment paper. The dough will not spread much during baking, so you do not have to leave a huge gap in between. This recipe makes about 22 of these cookies at 20 g each.
7. Bake at the middle rack for 10 to 12 minutes for a softer texture and 13 to 17 minutes for a crispier texture. For a crispier texture, it is best to make the dough flatter. For a softer or melt-in-the mouth texture, it's fine to have a thicker dough. It is best to set a digital timer at certain intervals to check on the cookies to avoid burning them.
8. Cool for about 5 minutes then transfer the cookies to a wire rack to cool completely. The cookies will firm up once completely cooled.
9. Store in an airtight container. These cookies can be kept at room temperature up to a few weeks. They can be chilled and taste great out of the fridge or freezer.
10. The dough can also be frozen and baked at any time.
11. For the lemon glaze, it is best to make the round and flat cookies. Shape the dough into a log then roll over with the parchment paper. Use a kitchen towel core for support. Secure with a rubber band and freeze for 1 hour or until hardened.
12. Once hardened, remove the dough and cut into 1/4 inch thick. Place on a baking tray with parchment paper. The dough will spread slightly so leave a bit of gap in between. This recipe makes about 26 of these cookies.
14. Follow the same instructions above for baking.
15. Once the cookies have cooled, drizzle with the lemon glaze, if using.
16. Please note that in the video, I showed you 2 methods of shaping the dough. I actually made two of these recipes to be able to do that. It is not based on one recipe.
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Lemon Butter Cookies | Cookies Recipe | Delciious and Amazing Cookie Recipe
These Lemon Butter Cookies are a super simple cookie recipe you can whip up any time of the year. Plenty of lemon flavor and a sweet buttery taste make these another popular favorite!
Taking time to relax and unwind shouldn’t be something you only do on weekends! Hi Tea is a brand new series that focuses on effortless, foolproof recipes that are guaranteed to enrich your 'Chai' evenings.
Check this segment where Chef Ajay Chopra prepares Lemon Butter Cookies and tell us what other recipes you'd like to see prepared by him on the show.
Ingredients:-
Butter
Castor Sugar
Egg
Refined Flour
Zest Lemons
Lemon Juice
Baking Powder
Brown Sugar
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3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
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Full written and printable recipe:
More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:
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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating
Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
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Easy Lemon Sugar Cookies | Soft and Chewy | No Mixer Needed!
Soft and Chewy Lemon Sugar Cookies
:: Cook Me Food ::
This easy lemon sugar cookie is bursting with refreshingly light lemon flavor housed in a soft and chewy cookie texture. It’s basically a marriage between a classic sugar cookie and a tangy lemon. It’s a simple crowd-pleaser sugar cookie recipe that everyone will love on holidays or enjoyed all year long.
You’ll need:
• 1 1/3 cup (166g) all-purpose flour (*see notes below)
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ cup (112g) salted butter (room temperature)
• ¾ cup (150g) white sugar + ¼ cup (50g) more for coating
• 1 tbsp light brown sugar
• 1 egg yolk (from large egg)
• 1 tbsp lemon zest (2-3 large lemons) or 1 ½ tsp lemon extract
• 1 tsp fresh lemon juice
Makes 16 delicious cookies
:: HELPFUL HINTS ::
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and crumbly texture of cookies when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off.
* Let the cookie rest in the baking pan for 5-10 minutes. Transfer to wire rack to finish cooling.
Happy baking!
Thanks for watching!