Buttermilk Lemon Cookie Recipe
Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.
Servings: 72 cookies
Calories: 99kcal
Ingredients
- ½ cup butter softened
- ½ cup shortening
- 2 cups sugar
- 2 eggs separated
- 1 cup buttermilk
- 5 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 2 TBSP lemon zest
- 2 TBSP juice
Lemon Icing
- 2 ½ cups powdered sugar
- 1 TBSP butter softened
- 1 TBSP lemon juice
- 1 TBSP grated lemon zest
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment paper and set them aside.
- In a bowl, cream the butter, shortening, and sugar until light and fluffy, this takes about 5-7 minutes. Then beat in the egg yolks and buttermilk.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl; add it to the creamed mixture alternately with lemon juice and zest. Add the egg whites and beat again until smooth.
- Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake about 10 minutes, let cool 2 minutes, then transfer to wire racks to cool completely.
- For the icing, combine all ingredients and whisk until smooth. Spoon or spread onto cooled cookies. Serve & enjoy!
Notes
These buttermilk lemon cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before adding the icing and serving.
Nutrition
Calories: 99kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 64mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 56IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.4mg