Lemon Buttermilk Cookies
The cookies are light, tart, and refreshing. Perfect for warm summer days!
Total Steps
13
Ingredients
12
Tools Needed
8
Ingredients
- 6 tablespoons butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1/3 cup buttermilk
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons fresh lemon zest
- 1 1/2 cups all purpose flour
- 1 1/2 tablespoons buttermilk (for glaze)
- 2 teaspoons fresh lemon juice (for glaze)
- 3/4 cup powdered sugar (for glaze)
Instructions
Step 1
In a small bowl, sift together the flour and baking soda. Whisk in the lemon zest and sea salt. Set aside.
Step 2
In a large bowl, cream the butter.
Step 3
Add the granulated sugar and beat until light and fluffy.
Step 4
Scrape down the sides of the bowl.
Step 5
Beginning and ending with the flour mixture, alternate beating it in with the buttermilk.
Step 6
Beat until well combined. The batter should be a nice shade of pale yellow.
Step 7
If the batter is too soft, refrigerate for 30 minutes to stiffen.
Step 8
For each cookie, measure out 1 level teaspoon and place on the cookie sheet.
Step 9
Leave about 1 1/2 inches between cookies.
Step 10
Bake 11-15 minutes or until cookies are slightly puffed and the edges are a light gold.
Step 11
To make the glaze, mix all glaze ingredients together until all powdered sugar lumps are gone. Add as little or as much lemon juice as desired. If the glaze is too runny, add more powdered sugar.
Step 12
Remove cookies from oven and cool for 1-2 minutes on a wire rack. Glaze the cookies while they are still warm.
Step 13
Spread or drizzle the glaze over the warm cookies.