Description
Meyer Lemon Greek Butter Cookies for a Flavorful Holiday Treat
Ingredients
Scale
- 2 cups All-Purpose Flour (Can substitute with gluten-free blend)
- 1 cup Almond Flour (Replace with all-purpose flour for nut-free version)
- 1 teaspoon Baking Powder (Essential for leavening)
- 1 pinch Sea Salt (Balances the sweetness)
- 1 cup Unsalted Butter (Must be softened for best results)
- 3 cups Powdered Sugar (1 cup for dough, 2 cups for coating)
- 1 large Egg Yolk (Adds richness and moisture)
- 1 tablespoon Fresh Meyer Lemon Juice (Infuses delightful citrus flavor)
- 1 tablespoon Lemon Zest (Boosts aroma and enhances flavor)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 cup of almond flour, 1 teaspoon of baking powder, and a pinch of sea salt. Set aside.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of powdered sugar until light and fluffy, about 3-4 minutes. Add zest of one Meyer lemon and egg yolk, mixing thoroughly.
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms, being careful not to over-mix.
- Divide the dough into equal portions and roll each into 1-inch balls. Place on lined baking sheets with 1-inch spacing.
- Bake for 18-20 minutes, rotating halfway through. Cookies are done when bottoms are light golden brown.
- Let cookies cool for about 5 minutes, then roll in the remaining 2 cups of powdered sugar. Transfer to a wire rack to cool completely.
Notes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg