Lemon Butter Cookies

This has been the first “normal” week at work in what seems like a long time! It’s still been busy though. Earlier in the week I baked a cake to celebrate my four friends at work who share a May birthday. That cake was quite extravagant and I will post the recipe soon, so for Friday I decided to go with something much more simple: a lemon butter cookie.

Ok, another reason I made these is because I have a lemon at home and otherwise have all the ingredients, but that’s ok! Sometimes the simplest cookie can be the best, and they often aren’t as sweet as some of the other complex creations that I bake. After such an over-the-top cake earlier in the week, I figured we would be ok with something a little less sweet.

These come together quickly, the dough comes together in just a couple of minutes. This doesn’t make the largest batch, about two and a half dozen. The cookies are fairly small, but these just wouldn’t work as a large, oversized cookie! They are a tea cookie and they should be petite! They have a nice lemon flavor, not too overpowering, and they aren’t super sweet. I really like these, but be warned that you’ll likely get powdered sugar all over you when you eat them!

Lemon Butter Cookies

1 cup butter, room temperature

⅔ cup sugar

1 egg

2 teaspoons lemon zest

1 tablespoon lemon juice

2½ cups flour

Powdered sugar

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter and sugar on medium until light. Add the egg and stir to combine. Stir in the lemon zest and juice. With the mixer running on low, gradually add the flour, stirring just until the dough comes together.

Shape the dough into 1-inch balls and place on the prepared baking sheets. Flatten to cookies with a fork, creating cross marks on the top of the cookies.

Bake for 15 minutes, until cookies are set. Transfer to a wire rack and dust with powdered sugar. Once the cookies are cooled, dust again with powdered sugar.

Recipe from Simply Whisked