A butter cookie that melts in the mouth with the rich flavor of fresh lemon zest and juice. This simple, easy and effortless recipe for lemon butter cookies is as easy as a cookie recipe can get. Takes no special skills, techniques or tools and gets done in less than half an hour.
Combine together the flour, semolina, baking powder, and salt.
Prepare cookie dough
Lightly cream together butter and powdered sugar.
Add the egg yolk, lemon juice, zest, and food color if using - combine well.
Gently fold in the flour mixture.
Lastly, add the lemon extract.
Gather into a ball, wrap in a plastic wrap.
Chill dough for 15 to 20 minutes until firm.
Make balls and coat cookies
Preheat the oven to 180 C / 356 F.
Roll small portions of chilled dough into balls with your hands.
Roll into powdered sugar.
Place on a cookie tray.
Bake in a preheated oven on the middle shelf.
Depending on the size of your cookies and the oven they take - 8 to 10 minutes.
Mine took 8 minutes - watch the sides - a slight color on the sides is all it needs.
Cool on a wire rack before you store them in a cookie jar.
These will stay good for about 2 weeks.
But they taste their best in the first week of baking.
The dough freezes beautifully for up to six months.
The cookies keep well frozen too!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you