Recipes Desserts Cookies Lemony Butter Cookies 5.0 (5,844) 47 Reviews Using confectioners' sugar in the dough in place of granulated sugar gives these lemony cookies a deliciously light crumb.More Recipes & Baking Tips:25 Sweet & Savory Lemon Recipes34 Cookie RecipesThe Best Cookie Sheets By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal. Food & Wine's Editorial Guidelines Updated on April 1, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 36 Ingredients Cookies 2 unsalted butter (softened) 1 cup confectioners' sugar 1 tablespoon lemon zest (finely grated) 1 ½ tablespoons lemon juice (freshly squeezed) 2 cups all-purpose flour ¾ teaspoon kosher salt Glaze ½ cup confectioners' sugar (plus 2 tablespoons) 1 tablespoon lemon juice (freshly squeezed) 1 tablespoon unsalted butter (softened) Finely grated lemon zest (for garnish) Directions Make the Cookies Preheat the oven to 350° and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the confectioners' sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary. Roll half of the dough into 1-inch balls. Arrange the balls 1 inch apart on 2 baking sheets (we love these ones from Nordic Ware) and, using your fingers, gently flatten each cookie. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely. Let the baking sheets cool slightly, then repeat with the remaining dough. Meanwhile, Make the Glaze In a bowl, whisk the confectioners' sugar with the lemon juice and butter until smooth. Spread the lemon glaze on the cooled cookies and garnish with finely grated lemon zest. Let stand until the glaze is set, about 15 minutes. © Kristen Stevens Make Ahead The cookies can be stored in an airtight container for up to 2 days. Rate it Print