Lemon Butter Cookies | with step by step photos and video. These tender cookies have a slight lemon flavor that makes them stand out from the rest. Bursting with lemon flavor, these cookies are incredibly easy to make and the perfect treat for anyone who loves lemon desserts!
These Cookies use simple, everyday ingredients to make the most delicious lemony treat.
The biggest problem I hear is: My cookies spread too much! Why?
A common problem when making cookies is that they flatten out way too much! It is because of the butter we use.
This recipe calls for softened butter, not melted butter. The best way to get softened butter is to plan ahead. A couple of hours before you make these cookies set 1/2 cup of butter on the counter. As it sits there is will soften.
But if you are in a hurry, you can microwave butter to soften it instead. Microwave in 5-second intervals rotating your cube of butter each time. Please please please use caution when softening this way. It can easily go from solid to melted in seconds! And in turn, your cookies will spread way too much.
How to make lemon butter cookies?
Lemon Butter Cookies | with step by step photos and video. A simple bake, that is ready in minutes, making them a perfect teatime treat. For a perfect taste add lemon zest in this recipe. The baking time varies form 20 to 30 minutes. Moreover, if using granulated sugar, then powder it and use. In India, generally granulated white sugar has large crystals and they won’t dissolve when whipping butter. You can add castor sugar and finely granulated sugar though.
If the cookies are not getting golden, this means your oven is slow in heating. Bake for some more minutes than the time specified in the recipe.
In addition I would like to highlight our other tea time snacks recipes also. Hope you would like them.
Lemon Butter CookiesCourse: Snacks, CookiesCuisine: InternationalDifficulty: Easy
Lemon Butter Cookies | with step by step photos and video. These tender cookies have a slight lemon flavor that makes them stand out from the rest.
1/4 cup Butter at Room Temperature
1/3 cup Sugar
1 tsp Lemon Zest
1 tsp Lemon Juice
2 pinches of Yellow Food Color(Optional)
1 cup Maida
1 tsp Baking Powder’
1 pinch of Salt
2 tbsp Milk
- Firstly, in a bowl add 1/4 cup of butter at room temperature and 1/3 cup granulated sugar.
- Using a whisk or an electric beater begin to mix and whip the ingredients.
- Whip until the butter becomes nicely soft and fluffy in texture.
- Now add 1 tsp lemon zest, 1 tsp lemon juice and 2 pinches of yellow food color.
- Mix and fold the ingredients.
- Place a sieve on top of the bowl. Add 1 cup Maida, 1 tsp baking powder and a pinch of salt into the sieve.
- With a spatula, gently begin to fold the sifted flour into the whipped butter forming a crumble mixture.
- Now you can see that the dough holds in shape.
- Begin to gently mix with your hands. Now add 2 to 3 tbsp milk. I added 2 tbsp. Depending on the quality of flour you may need to add more or less milk. The milk helps in binding and to get the mixture together in a dough.
- Pinch small portions from the dough and roll it into small rounds without any cracks.
- Press it gently and place it on the plates lined with parchment paper.
- Preheat the kadai with a stand for 10 minutes over a low flame. Bake the cookies for 20 to 30 minutes over a low flame or until bottoms begin to barely brown and cookies look matte.
- Remove from oven and cool the cookies for about 3 minutes before transferring to a cooling rack.
- Cookies are ready to serve.
- Use butter at room temperature. Do not use melted butter.
- Do not bake for long as the cookies will harden.
- Keep eggless cookies in an airtight container at room temperature for up to 2 to 3 weeks.