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Lemon Cutout Cookie Recipe for Cookie Cutters

Lemon Cutout Cookie Recipe for Cookie Cutters

How to make lemon flavored cookies for cookie cutters. These delicious and easy cookies hold their shape when baked. The secret to getting a cookie bursting with lemon flavor is to mix the fresh lemon zest with the sugar, so the flavors bind together. These pair well with our classic royal icing, recipe here.

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Diana - January 15, 2024

Do you use salted or unsalted butter?
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?
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
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!
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.

Renee - June 8, 2023

I love this recipe!!! I modified slightly because an adore lemon flavor and wanted it a bit stronger. I’m a hobby decorator and my friends and family say this is the best lemon cookie ever! FYI, I also use the emulsion in my royal icing.

Laurin - March 20, 2023

My dough seems really crumbly. What might I have done wrong?
The Cookie Countess replied:
It sounds like your dough didn’t have enough moisture, so there are a few possibilities. Make sure that your butter isn’t too cold, so that it helps everything combine together. Use large eggs. And you can try adding a little less flour if you’re still finding it crumbly.

Atoosa - March 6, 2023

What can be subbed for lemon emulsion? Ain’t got none
The Cookie Countess replied:
Lemon extract can be used in place of emulsion (it’s more readily found in grocery stores), or even lemon liqueur. Lemon juice could also be used as an alternative, but you’ll want to start off with less and check the flavor, since emulsions don’t have the acidity that real lemons do.

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