Lemon Cutout Cookie Recipe for Cookie Cutters

Comments

Glynna Nichols - November 6, 2024

I love your cookie recipe and make it vanilla by leaving out the lemon. The first time I made them, they were perfect! I thought I’d found my forever cookie. But since then, I’ve had trouble with the dough spreading about 1/4 of an inch. I didn’t do anything special that first time, but now, no matter what I try, I can’t prevent the spread. I’ve tried different methods for measuring the flour—dipping the cup, spooning it in, even chilling the dough overnight—but they still spread. What else can I do to achieve the same perfect, no-spread cookies as the first time?”
Thank you in advance!
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The Cookie Countess replied:
Hi Glynna. You could try making sure your butter isn’t overly soft before you make your dough, as a first step in troubleshooting. You can also use our mesh baking mats to try to help minimize spread. I hope this helps!

Debbie - August 9, 2024

Hi does this recipe work well with decorating with royal icing ?
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The Cookie Countess replied:
Absolutely!

Kathy Dunham - April 22, 2024

You didn’t mention how thick you rolled your cookies. I prefer 3/8". What would the baking time be for that thickness?
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The Cookie Countess replied:
We typically roll out to 1/4”, and the suggested bake time is 10-15 minutes. A 3/8” cookie is significantly thicker, so we would guess closer to 13-18 minutes. This doesn’t, however, take into account if you are making minis or cookies with skinny appendages that might burn quickly. We always recommend just keeping an eye on that first batch and pulling them out when the edges are slightly golden.

Diana - January 15, 2024

Do you use salted or unsalted butter?
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The Cookie Countess replied:
Salted, but you could certainly use unsalted and add however much salt you prefer instead!

Eleanor Davis - January 8, 2024

Love this Lemon recipe. Baked for 12 mins and they were great. I then finished them with a 1/8" layer of Lemon Rolled Buttercream. Delish.

Linda Adcox - January 8, 2024

OMG l, I have a gluten issue and made these with gluten free flour. They came out wonderful followed the recipe all I did was substitute the GF flour. So yummy. Will make again.

Dung - January 2, 2024

If weighing the flour, how many grams is 6 cups of flour?
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The Cookie Countess replied:
Six measured cups would be the equivalent of approximately 720-750g, depending on the kind of flour you use.

Raenell - July 25, 2023

Would lemon icing be OK with these? I haven’t tried this recipe yet. I have someone that wants lemon cut out cookies with lemon royal icing.
Thank you
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The Cookie Countess replied:
Sure! 😊

Mary - June 28, 2023

I use this recipe for my lemon bars. I am a cottage baker and my clientele love these. Thanks!

Veronica - July 6, 2023

I was afraid to put these in the oven without chilling…so chilling dough now…
Can this dough be frozen for later use?
Thanks so much for the recipe…found emulsion at Michael’s…first time using! My husband should love it, for Father’s Day!
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The Cookie Countess replied:
Yes, you can certainly freeze dough! Just make sure you have a fresh container of baking soda in there, and don’t stack your dough on top of your fresh seafood catch of the day lol.