I recently got a spritz cookie press for my birthday and have been making batch after batch of spritz cookies. I started out with the original recipe that includes almond extract, then went for a straight butter cookie type recipe and have since been venturing out into new flavors. My husband is a huge fan of anything lemon so that was my next obvious choice. For my lemon spritz cookies, I used an original spritz cookie recipe and added a few of my own twists.
* Supplies for this recipe
- Spritz Cookie Press
- Lemon Zester
- 3 Bowls
- Airbake Pans (I always use airbake pans, the air in the middle of the pans allows for an even cook)
- Wire Cooling Racks
- Paper Towels or Parchment paper for collection of extra sprinkles
- Cake Decorating Kit (not necessary, but fun for intricate designs)
Lemon Spritz Cookies
Buttery Lemon Spritz Cookies
- 2 ¼ cups flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup butter (2 sticks) at room temperature
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract (Don’t use imitation vanilla extract, it never tastes the same)
- ¼ teaspoon lemon extract
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest
- Yellow Sprinkles
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 tablespoon lemon zest
- Step 1 1. Preheat the Oven to 400 F
- Step 2 2. Cream your butter and sugar together until light and fluffy.
- Step 3 3. Add eggs one at a time and blend in. Mix in vanilla, lemon juice and lemon extract.
- Step 4 4. In a separate bowl sift together flour, salt, baking powder and lemon zest together.
- Step 5 5. Slowly add your dry ingredients to your wet ingredients. Mix until just combined.
- Step 6 6. Pack your mixture into your cookie press and press cookies onto your cookie sheet. Don’t grease your cookie sheet or use parchment paper. This will make it very difficult for your pressed cookies to stick and you will lose your patterns.
- Step 7 7. Bake your cookies at 400 degrees Fahrenheit for 7-10 minutes, until your cookies are set. You aren’t looking for a golden brown topping like most cookies. These will still be white, but should be completely set when done.
- Step 8 8. Transfer your cookies to a wire cooling rack to cool.
- Step 9 9. Mix your glaze. Add 2-3 tablespoons of lemon juice to your powdered sugar and lemon zest mixture. The glaze should be just thick and not overly runny. If you glaze is too runny add more powdered sugar until the correct consistency is reached.
- Step 10 10. Glaze your cooled cookies. I used a cake decorator for this, so I could add designs to my cookies, but you could just as easily pack the glaze into a ziploc and pour it over your cookies.
- Step 11 11. After glazing my cookies before they set, I sprinkled them with yellow sprinkles. This step is unnecessary, but adds a fun touch to your cookies. Make sure to keep a piece of parchment paper or paper towel under your cookie racks while adding sprinkles so you can collect the excess sprinkles to save for the next use.
This recipe makes about 100 cookies. The cookies are small, just like most spritz cookies are, but they pack a nice little kick of flavor with the lemon glaze and lemon flavored dough. These will store for up to a week in an airtight container at room temperature and a few weeks in the fridge. I like to keep half of my batch out for snaking and place the other half in my freezer to pull out when guests are over or at times when there are no freshly baked treats in the house. If you tried this recipe, let me know what you think in the comments below!