Description
Lemon Spritz Cookies – refreshing yet buttery bite-size cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup plus 2 tablespoons white granulated sugar
- 2 ¼ cups plus 1 tablespoon all purpose flour
- 1 egg
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lemon zest, grated
- ¼ teaspoon salt
- White sanding sugar (optional)
Equipment:
- Cookie Press
Instructions
- Preheat your oven to 400 degrees fahrenheit.
- Using a fine grater or microplane, zest a lemon until you have 1 tablespoon of zest.
- In a mixing bowl or stand mixer fitted with the paddle attachment, add ½ cup plus 2 tablespoons white granulated sugar.
- Add the lemon zest to the sugar and use your fingers to rub the zest into the sugar until fragrant.
- Add 1 cup unsalted butter to the sugar and mix until smooth.
- Beat in 1 egg and 1 tablespoon fresh lemon juice.
- Add 2 ¼ cups plus 1 tablespoon all-purpose flour and ¼ teaspoon salt. Mix until the dough comes together.
- Load your prepared dough into a cookie press following the instructions provided. Ensure to add your shape disc!
- Place the cookie press directly onto an unlined, ungreased baking sheet – otherwise, they will not stick to the pan.
- Sprinkle each cookie with white sanding sugar (optional).
- Bake 6-8 minutes or until the edges are just barely beginning to turn color.
- Let rest for several minutes on the cookie sheet and then let cool on a wire rack!
- Let the cookie sheet cool or use a different cookie sheet before pressing your next batch.
Notes
Ensure to use an unlined and ungreased cookie sheet.
Bake only until set and there is barely a color on the edges to keep them tender.
Top with a glaze (such as 1 cup powdered sugar & 1-2 teaspoons lemon juice) and spread after baking for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Tooth
- Method: Oven