Lemon Buttermilk Cookies Recipe

Name: Lemon Buttermilk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter at room temp; 3/4 cup granulated sugar; 1 large egg; 1/2 teaspoon almond extract; 1 cup buttermilk; 1 1/2 teaspoons sea salt; 1/2 teaspoon baking soda; 2 teaspoons lemon zest fresh, save lemon juice for glaze; 1 1/2 cups all purpose flour; 1 1/2 tablespoons buttermilk; 2 teaspoons fresh lemon juice; 3/4 cup powdered sugar

Servings: persons

6 tablespoons butter at room temp
3/4 cup granulated sugar
1 large egg
1/2 teaspoon almond extract
1 cup buttermilk
1 1/2 teaspoons sea salt
1/2 teaspoon baking soda
2 teaspoons lemon zest fresh, save lemon juice for glaze
1 1/2 cups all purpose flour
1 1/2 tablespoons buttermilk
2 teaspoons fresh lemon juice
3/4 cup powdered sugar

1
In a small bowl, sift together the flour, and baking soda. Whisk in the lemon zest and sea salt. Set aside.
2
In a large bowl, Cream the butter.
3
Add the granulated sugar and beat until light and fluffy ( 2-3 minutes).
4
Scrape down the sides of the bowl.
5
Beginning and ending with the flour mixture, alternate beating in with the buttermilk.
6
Beat until well combined. The batter should be a nice shade of pale yellow.
7
I had to put mine in the refrigerator for 30 minutes to make it stiff. But I was baking on a very humid day.
8
For each cookie, measure out 1 level teaspoon and place on the cookie sheet.
9
Leave about 1 1/2 inches between cookies.
10
Bake 11-15 minutes or until they are slightly puffed and the edges are a light gold.
11
Remove from oven and cool for 1-2 minutes on a wire rack. Glaze the cookies while they are still warm.
12
To make the glaze. Mix all the ingredients together until all the powdered sugar lumps are gone. Add as little or as much lemon juice as you like. If the glaze is too runny, add more sugar.
13
Spread or drizzle over the warm cookies

1032

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons butter at room temp, 3/4 cup granulated sugar, 1 large egg, 1/2 teaspoon almond extract, and more.

Yes, Lemon Buttermilk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Buttermilk Cookies

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