Lemon Sunshine Cookies

These tender buttermilk cookies have a double hit of lemon: zest in the dough and lemon juice in the glaze.

Lemon Sunshine Cookies

About This Recipe

Yield:makes about 2 dozen cookies
Active time:25 minutes
Total time:1 hour 10 minutes.
This recipe appears in: Serious Entertaining: A 'Game of Thrones' Feast Fit for Kings Weekend Baking Project: Lemon Sunshine Cookies Cookie Monster: Lemon Sunshine Cookies


  • 6 tablespoons unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1 extra large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 2 tablespoons buttermilk
  • 1 1/2 packed teaspoons finely grated lemon zest
  • 1/8 teaspoon salt
  • 1/2 cup confectioners sugar
  • 2 tablespoons lemon juice


  1. 1

    In a large bowl, beat together butter and sugar until light and fluffy. Add egg yolk and vanilla and beat until well combined.

  2. 2

    Add flour and beat until dough begins to form. Add buttermilk. Beat in zest and salt until dough comes together. Divide dough into two parts. Roll each part into a log that is 1.5 inches wide. Wrap each log in plastic wrap. Let dough chill in refrigerator for 30 minutes.

  3. 3

    Preheat oven to 350°F. Line two baking sheets with parchment paper.

  4. 4

    Take dough out of refrigerator and cut into 1/4 inch thick slices. Arrange cookies on baking sheets and bake until dry and turning golden, about 15 minutes.

  5. 5

    In a small bowl, whisk together confectioners sugar and lemon juice.

  6. 6

    When cookies are cool enough to handle, dip the top of each cookie in the glaze. Let dry for 10 minutes.


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