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Lemony Butter Spritz Cookies

These Lemony Butter Spritz Cookies boast a tender soft crumb and lemony flavor! These are melt-in-your-mouth buttery cookies everyone will adore.

lemony butter spritz cookies 3

Confession: I just changed out our front door wreath today. As in, took down the Christmas wreath. If you’re my neighbor, that was so not even a confession.

Hey, in my feeble defense, March is typically still freezing and snowy. I’m used to it being way too frigid to hassle with yard decor just yet.

But yeah, it’s high time for the fake spring florals to take their rightful place on the front door.

And it’s definitely time for these Lemony Butter Spritz Cookies. These melt-in-your-mouth morsels sing spring.

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These Lemony Butter Spritz Cookies are a spin off of these original Buttery Spritz Cookies. We amped up the citrus love on the lemony version to make it absolutely perfect for spring.

These cookies are wonderfully easy to use with a cookie press. The dough is soft, malleable, and specifically designed for cookie-pressing. You could use a pastry bag fitted with favorite tip designs, if you don’t own a cookie press.

The cookies don’t spread much in the oven, which is great when you want to fit a plethora of them onto a baking sheet. {You’ll want a plethora.}

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P.S. These lemony lovelies freeze super well after they’ve been baked. So you can bake up a bunch of them, freeze, and thaw for all those spring parties.

Grab your lemons and zest away.

Enjoy!

Lemony Butter Spritz Cookies

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Prep Time: 20 mins
Cook Time: 9 mins
Total Time: 29 mins
Servings: 3 -4 dozen

Ingredients  

  • cups all purpose flour
  • 1 tsp ground cinnamon
  • ¼ teaspoon table salt
  • 3 oz regular cream cheese, softened
  • 1 cup salted butter, at moderate room temp
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 2 tsp lemon extract
  • zest of 1 large lemon
  • Sprinkles of your choice

Instructions

  • Preheat oven to 350F with rack on lower middle position.
  • In a large bowl, whisk together the flour, cinnamon, and salt. In a separate bowl, beat the butter and cheese until well combined and creamy. Add sugar, yolk, extract, and zest, beating until light and fluffy. Gently blend the flour mixture into the butter mixture on low speed just until combined. Use a rubber spatula to scrape down sides and fold into the batter. The batter will be sticky, but do not chill.
  • Fill cookie press according to manufacturer's directions (or use a pastry bag.) Press cookie shapes onto ungreased cookie sheets. Cookies will stick better to the sheet if it's not lined or greased. Cookies will not spread much, so you can place about 1 inch apart. Sprinkle tops of cookies with sprinkles of your choice.
  • Bake 9-10 minutes, depending on size of your cookies or according to your cookie press directions. Bake less time for softer cookies; more time for crispy cookies. Cool completely on baking sheet. Use a thin spatula to remove cooled cookies from baking sheet.

Notes

These cookies freeze well after baking. Store leftovers in airtight container, freeze, and thaw before enjoying.

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Source: Chew Out Loud

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