If knowing one butter cookie recipe is enough, you definitely must try this one. It yields tender cookies with good volume and reasonable shelf life. The lemon icing is made with just enough freshly squeezed lemon juice, confectioners’ sugar, and 1 tablespoon lemon zest.
Preheat oven to 375 degrees Fahrenheit and line cookie sheets with parchment paper.
Combine flour, baking soda, salt, and set it aside. Cream softened butter with granulated sugar until light and fluffy.
Beat in egg, 1 tablespoon lemon zest, and vanilla extract until well blended.
Gradually blend in the flour mixture. I like to do this step manually using a wooden spoon or spatula. There is a tendency to over mix if using an electric mixer.
Drop level ¼ cupfuls of dough onto prepared cookie sheets, spacing about 3-inches apart. Dip bottom of a glass in additional sugar, and use it to flatten dough to about ¼-inch thick.
Bake for 12 – 15 minutes or until cookies are just set and edges are golden brown. Cool on baking sheets for a couple of minutes before transferring to wire racks to cool completely.
Drizzlelemon icing all over lemon butter cookies before serving. This easy butter cookie recipe yields about a dozen delicious lemon butter cookies.
Bake for 12 – 15 minutes or until cookies are just set and edges are golden brown. Cool on baking sheets for a couple of minutes before transferring to wire racks to cool completely.
