These French lemon butter cookies are similar to French Sable cookies, crumbly, buttery, melt-in-your-mouth little cookies. Delicious served beside a cup of tea.
Lemon buttery cookies are truly lovely! The small size of these cookies makes them a little elegant, so they're perfect to fit on the side of a saucer with your cup of tea, and equally delicious added to a scoop of ice cream.
These cookies I would say are a cross between a buttery shortbread and a French Sable biscuit or cookie. What makes these so delicious is their fine crumbly texture, yet when you eat them, they just melt away in your mouth.
These cookies aren't overly sweet, so if you do have a particularly sweet tooth, add a couple more tablespoons of sugar to the ingredients. They're more for having with a coffee or tea than as a dessert.
You could also add a spread of lemon whipped frosting on top or in between 2 cookies to make cookie sandwiches, or drizzle some white chocolate over them if you wanted to make them fancy, or add some festive Christmas decorations on them if you're making cookies for Christmas.
If you enjoy having a cookie or biscuit with a cup of coffee or tea, then you'll also enjoy our walnut butter cookies as they were made for having with your coffee!
The flavors in the cookie are lovely. You of course get the lovely flavor of lemon throughout.
The texture of these cookies are light, crisp and once in your mouth, simply melt away. They don't last long so you may have to make 2 batches!
One word of caution when making these, the dough does need to be cold when handling, so if you’re making these in the Summertime or where you live is particularly hot, allow for chilling time. To speed things up, I pop the dough in the freezer for 10 -20 minutes so it’s pretty much rock hard for when I come to slicing the discs.
8 - 10 minutes
100g or 3½oz plain / all-purpose flour
75g or 2½oz unsalted butter, room temperature
100g or 3½oz regular sugar
1 tablespoon lemon juice
Zest of 1 lemon
2 egg yolks
1. Preheat the oven to 350F or 180°C
In a mixer, add all the ingredients.
Combine until the dough comes together. This will take around 3 - 4 minutes if using an electric mixer.
Take a piece of plastic wrap and roll the dough into a sausage shape, so it is the diameter or a dollar coin in width.
Then twist the ends of the wrap and refrigerate for 30 minutes.
Tip: If it is particularly hot where you live, place in the freezer for 20 minutes. The dough needs to be quite hard so you can slice it and keep the shape.
After chilling, remove plastic wrap and slice thinly. About 5 mm in thickness.
Place the cookie discs on to a baking tray. Leave a space between each cookie as they will spread about ⅓ in size.
Bake for 6 - 8 minutes until just golden.
Remove from the oven and allow to rest on the cookie tray for 5 minutes.
Using a palette knife, carefully slide underneath each cookie and transfer to the cooling rack.
Transfer all of the cookies to a cooling rack until the cookies completely cool. As they cool, the cookies will become harder and crisp.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
What can you make with leftover Egg Whites?
- Amaretti Style Lemon Cookies - uses 4 egg whites (you can halve the recipe if you only have 2 egg whites to use
- Amaretti Cranberry and Orange Cookies - uses 4 egg whites
- Mini Meringue Cookies - uses 2 egg whites
- Basic Meringue recipe - uses 4 egg whites. Again, you can easily halve this recipe to make less. *Meringues will keep for several weeks in an air tight container or bag.
- Strawberry Angel Food Cake - uses 10 egg whites
- Add the leftover egg whites to an omelette and it will be extra fluffy if you whip the egg whites first.
- Egg Breakfast Muffins - uses 6 - 7 egg whites
- 100g or 3½oz plain / all purpose flour
- 75g or 2½oz unsalted butter, room temperature
- 100g or 3½oz regular sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 egg yolks
- Preheat the oven to 350F or 180°C
- In a mixer, add all the ingredients.
- Combine until the dough comes together. This will take around 3 - 4 minutes if using an electric mixer.
- Take a piece of plastic wrap and roll the dough into a sausage shape, so it is the diameter or a dollar coin in width. Then twist the ends of the wrap and refrigerate for 20 - 30 minutes.
- After chilling, remove the plastic wrap and slice thinly. About 5 mm in thickness.
- Place the cookie discs onto a baking tray lined with parchment paper. Leave a space between each cookie as they will spread about ⅓ in size.
- Bake for 6 - 8 minutes until just golden.
- Remove from the oven and allow to rest on the cookie tray for 5 minutes.
- Transfer to a cooling rack until the cookies are completely cool. As they cool, the cookies will become harder and crisp.
Tip: If it is particularly hot where you live, place in the freezer for 20 minutes. The dough needs to be quite hard so you can slice it and keep its shape.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 1mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutrition information isn’t always accurate