Lemon Butter Cookies

4.46 from 11 votes

This easy, lemon butter cookies recipe makes the best, melt in your mouth cookies. They’re a dairy free version of an old fashioned buttery, shortbread cookie. They’re perfect for the holidays or any time of year. Top with a sprinkle of powdered sugar for a simple alternative to icing.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: butter lemon cookies, Christmas, christmas lemon cookies, cookies, dairy free, easy, easy lemon cookies, holiday, lemon, lemon butter cookies, lemon christmas cookie, lemon christmas cookies, lemon cookie, lemon cookie recipe, lemon cookies, lemon cookies recipe, lemony butter cookies, lemony cookies, shortbread

Servings: cookies

Calories: 108kcal

Author: Melissa Belanger

Ingredients

1 cup vegan butter or vegetable shortening
2/3 cup granulated sugar
1 large egg
2 teaspoons lemon zest
2 tablespoons lemon juice
2 1/2 cups all-purpose flour
Powdered sugar for dusting

Instructions

Preheat oven to 350˚F (180˚C).
In a large bowl with an electric mixer, cream shortening and sugar until fluffy.
Beat in the egg.
Add lemon zest and lemon juice.
Gradually mix in the flour until incorporated.
Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper.
Using the tines of a fork, cross marks in the cookies to slightly flatten them (as pictured).
Bake cookies for 15 minutes or until cookies are set on top and slightly golden on bottom.
Transfer to cooling rack and immediately dust with powdered sugar (sugar will melt into cookies from the remaining heat).
Once completely cool, dust cookies again with powdered sugar.

Notes

*Optional: Add 1 teaspoon lemon extract for a little extra lemon flavor.

Nutrition