Lemon Spritz Butter Cookies

By: The Local Palate
Lemon Spritz Butter Cookies in a tin

Tart and creamy, these butter cookies by Chez Moi bakery in Durham, North Carolina, are easy, sweet bites to feed a crowd. This recipe produces nine dozen crisp and lemony cookies, perfect for serving on a tray or in a tin. A decorating tip: Coat the cookies in a lemon glaze made from combining lemon juice and powdered sugar and sprinkle sanding sugar on top. No cookie press? Roll the dough into small balls and press down with a fork. Baking time may vary depending upon the thickness of the butter cookies.

recipe heading-plus-icon


Makes 9 dozen

  • 1 cup salted butter (2 sticks) at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon lemon extract 
  • 2 teaspoon lemon juice 
  • 1 tablespoon whole milk
  • 2¾ cups flour

  • Special Equipment
  • Cookie Press
  1. Preheat oven to 350 degrees. Use a hand mixer to cream butter and sugar until light and fluffy. Add egg, lemon extract, lemon juice, and milk and mix to combine. Add flour and continue mixing until no dry streaks remain.
  2. On a lightly floured surface, turn out dough and knead until soft and pliable. Press dough through cookie press onto baking sheets. Decorate if desired, and bake for 8 to 9 minutes. Cool on wire racks.
  • Recipe By
    Chez Moi Bakery in Durham, North Carolina
  • Contributing City

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