Lemon Butter Cookies

lemon butter cookies

Happy Easter! Here in the lower mainland of BC, the weather was spectacular. I heard that it went as high as 21º, which is crazy for the end of March.

This was my wee man’s first Easter. Since he’s only 5 months old, we didn’t buy him chocolate or take him on any egg hunts. We did go to a park and he got to try the swings for the first time, though. He actually giggled and liked it! On Sunday, I went to my mom’s hou002se for a family dinner.

I wanted to bring something along because I hate showing up empty handed, even though we always end up with way too much food. I’ve been craving lemon, as I’m apt to do when the weather turns and spring is on the way. I’ve been doing a lot of baking and cooking lately, and am getting a bit bored of just making everyone else’s recipes. So I wanted to try to make something original and see how it turned out. The result was these cookies, and they were pretty good!

They are super easy, just a variation on a basic butter cookie recipe. I added some lemon zest and used plain yogurt for the liquid (I had some to use up and thought it might add a bit of extra flavour). If you don’t have yogurt, you could use milk instead.

This is a really nice, soft, light cookie that is not too sweet and perfect for Easter. Enjoy!

Lemon Butter Cookies
(Adapted from the Butter Cookie recipe in How to Cook Everything)

Makes 2-3 dozen

1/2 cup butter
3/4 cup sugar
1 egg
1/2 cup plain yogurt (or can substitute 1/4 cup milk)
1 Tbsp. lemon zest
2 cups all-purpose flour
1 tsp. baking soda
Pinch salt
1/4 cup icing sugar (optional)

  1. Preheat the oven to 375°.
  2. In a medium bowl, combine the flour, baking soda, and salt and set aside.
  3. Cream together the  butter and sugar.  Add the egg and mix until well blended.
  4. Add the yogurt and lemon zest and mix for a few more seconds.
  5. Slowly mix the dry ingredients into the wet ingredients, adding about a third at a time.  Beat together just until it forms a soft dough.
  6. Drop by teaspoonfuls onto an ungreased baking sheet.  Bake for 10 minutes, or until the edges just start to turn brown.
  7. Remove to a cooling rack and sprinkle with icing sugar, if desired.