Best Lemony Butter Cookies Recipes

LEMONY BROWN-BUTTER CRINKLE COOKIES

Steps:

• Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; transfer to a large heatproof bowl and let cool 10 minutes. Meanwhile, whisk together flour, baking powder, cinnamon, and salt in another bowl. Stir granulated and brown sugars into brown butter until combined, then stir in eggs, lemon zest and juice, and vanilla. Add flour mixture; stir until a dough forms. Transfer to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate until firm, at least 1 hour and up to 2 days.
• Preheat oven to 350 degrees with racks in upper and lower thirds. Place confectioners' sugar in a bowl. Scoop 1 tablespoon dough and roll into a ball between your palms; toss with confectioners' sugar (do not shake off excess). Transfer to a parchment-lined baking sheet. Repeat with remaining dough and confectioners' sugar, leaving 1 inch between each cookie (you will need 2 baking sheets). Bake, rotating sheets halfway through, until cookies spread slightly, crackle, and are set at edges, 15 to 18 minutes. Let cool on sheets on a wire rack 5 minutes, then carefully transfer to rack; let cool completely. Store in a single layer in an airtight container up to 2 days.

LEMONY BUTTER COOKIES

Steps:

• 1.
• Beat butter and sugar in large bowl with electric mixer at medium speed until creamy.
• Beat in egg until light and fluffy.
• Mix in flour, lemon juice, lemon peel, baking powder and salt.
• Cover; refrigerate about 2 hours or until firm.
• 2.
• Preheat oven to 350*F.
• Roll out dough, a small portion at a time, on well-floured surface to 1/4-inch thickness.
• (Keep remaining dough in refrigerator.) Cut with 3-inch round or fluted cookie cutter.
• Transfer to ungreased cookie sheets.
• Sprinkle with sugar.
• 3.
• Bake 8 to 10 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheets.
• Remove from wires racks; cool completely.
• Store in airtight container.