Another Version Of Lemony Butter Cookies

I’ve attempted quite a few recipes of lemon cookies before – Lemon Butter Cookies You Won’t Have Enough Of (hahaha) which uses a mixture of butter, egg icing sugar, as well as Lemony Almond Shortbread And A Shot of Sour Redolence (hahahahaha) which is very similar to the first recipe, but with stronger lemon and butter flavours. This particular attempt seeks to try out a third version, which uses a stronger lemon flavour, also because I am using less butter and no egg here. The result is a very crunchy cookie that has a very refreshing and much more obvious lemon flavour – one that is an obvious winner for those who love lemon flavours and cookies that are less buttery/contains no egg.


  • Unsalted butter: 120g
  • Caster sugar: 70g
  • Lemon juice: 1 lemon
  • Lemon rind: 1 lemon
  • Plain flour: 170g
  • Baking powder: 1/4 tsp
  • Salt: a pinch


  1. Preheat oven at 180 degrees Celsius.
  2. Cream butter and sugar together till light and fluffy.
  3. Add lemon juice and rind. Beat for a few seconds more to mix in.
  4. Sift plain flour, baking powder and salt into the creamed mixture.
  5. Slowly fold flour into mixture to form a cookie dough.
  6. Roll a tablespoon of dough and place onto greased paper on a baking tray.
  7. Flatten with a fork to create a pattern. Repeat for the rest of the dough.
  8. Bake for 12 – 15min till lightly browned at the edges.


  • You can also use a piping bag to pipe out the cookie dough onto the baking tray so as to create nice little cookies with various shapes and patterns.

Makes about 40 cookies

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