Lemon Butter Curls Recipe

Introduction

Lemon Butter Curls are delicate, melt-in-your-mouth cookies with a bright citrus glaze that adds a refreshing twist. These elegant treats are perfect for afternoon tea or any special occasion where you want a light, buttery dessert with a zing of lemon.

Ingredients

• 1 cup/225 grams salted butter, softened
• ¾ cup/150 grams granulated sugar
• 2 egg yolks, at room temperature
• 1 lemon (zest and juice)
• 2 cups/255 grams all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon fine sea salt
• 1 tablespoon heavy cream
• 3 cups/306 grams sifted powdered sugar
• 6 tablespoons fresh lemon juice
• Sanding sugar, for sprinkling (optional)

Instructions

1. Step 1: Heat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set a wire rack inside a third for cooling the cookies.
2. Step 2: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl and paddle.
3. Step 3: Add the egg yolks and lemon zest directly into the bowl. Mix on low speed until the yolks are fully incorporated, then scrape down the bowl again.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, and salt. Add this mixture all at once to the butter mixture and mix on low speed until just combined.
5. Step 5: Pour in the heavy cream and mix for about 30 seconds until a dough forms.
6. Step 6: Fit a sturdy piping bag with a star tip (between ¼ to ½ inch opening). Fill the bag with enough dough to comfortably hold. Pipe S-shaped hooks about 2 inches long onto the prepared baking sheets, leaving at least 1 inch between each cookie. If the dough feels soft, chill the piped cookies in the refrigerator for 15 minutes up to 1 hour.
7. Step 7: Bake the cookies for 14 to 16 minutes, turning the sheets halfway through, until the edges are golden brown. Allow the cookies to set on the baking sheet for 6 minutes before transferring them to the wire rack to cool completely.
8. Step 8: While the cookies bake, make the glaze by mixing powdered sugar with lemon juice one tablespoon at a time in a small bowl. Add lemon juice until the glaze runs steadily off the spoon.
9. Step 9: Once the cookies have cooled, spoon the glaze over them, letting it drip down the sides. If desired, sprinkle with sanding sugar after the glaze has set slightly. Let the glaze set completely for at least 30 minutes before serving.

Tips & Variations

• Use fresh lemon zest and juice for the brightest flavor and avoid bottled lemon juice in the dough.
• If you don’t have a star tip for piping, a small round tip or even a plastic bag with the tip snipped off can work in a pinch.
• For a subtle twist, add a teaspoon of finely chopped fresh thyme or lavender to the dough before baking.

Storage

Store baked and glazed Lemon Butter Curls in an airtight container at room temperature for up to 5 days. If the glaze softens, you can briefly chill the cookies before serving to firm it up again. Avoid refrigerating to prevent the cookies from becoming too firm or losing their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and chill it wrapped tightly in plastic wrap for up to 2 days before piping and baking. Let it come to a workable temperature if too firm before piping.

What can I use instead of sanding sugar?

If you don’t have sanding sugar, you can sprinkle finely granulated sugar or skip this step entirely. The glaze alone gives a lovely sheen and sweetness.

Lemon Butter Curls Recipe

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★★★★★

4.6 from 234 reviews

Delight in these elegant Lemon Butter Curls, soft and buttery cookies beautifully piped into delicate S-shaped hooks and topped with a tangy lemon glaze. Perfectly balanced with the fresh zest of lemon, these cookies offer a tender texture enriched with creamy butter and a sweet yet zesty finish, making them an ideal treat for any occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: Approximately 40 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (225 grams) salted butter, softened
• ¾ cup (150 grams) granulated sugar
• 2 egg yolks, at room temperature
• Zest of 1 lemon
• 2 cups (255 grams) all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon fine sea salt
• 1 tablespoon heavy cream

Lemon Glaze

• 3 cups (306 grams) sifted powdered sugar
• 6 tablespoons fresh lemon juice
• Sanding sugar, for sprinkling (optional)

Instructions

1. Prep the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set a wire rack on a third baking sheet to cool the cookies later.
2. Create the Butter Mixture: In a stand mixer bowl fitted with the paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides to ensure even mixing. Add the egg yolks and lemon zest to the bowl, mixing on low speed until fully incorporated. Scrape the bowl again to combine everything thoroughly.
3. Combine Dry Ingredients and Form Dough: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt. Add this flour mixture to the butter mixture all at once and mix on low speed until just combined. Pour in the heavy cream and mix for about 30 seconds until the dough forms.
4. Pipe the Cookies: Fit a sturdy piping bag with a star tip approximately ¼- to ½-inch in diameter. Fill the bag with enough dough to comfortably handle. Pipe S-shaped curls, about 2 inches long, onto the prepared baking sheets, spacing them at least 1 inch apart. If the dough is too soft, chill the piped cookies in the refrigerator for 15 minutes up to 1 hour before baking.
5. Bake the Cookies: Place the baking sheets in the oven and bake for 14 to 16 minutes, turning once halfway through, until the edges turn a light golden brown. Remove from oven and let cookies set on the baking sheet for about 6 minutes before transferring to a wire rack to cool completely.
6. Prepare the Lemon Glaze: While the cookies bake, whisk powdered sugar with fresh lemon juice in a small bowl, adding lemon juice one tablespoon at a time until the glaze flows smoothly off the spoon.
7. Glaze and Decorate: Once cookies are fully cooled, spoon enough glaze over each cookie to cover the surface and let it drip down the sides. If desired, sprinkle sanding sugar over the glaze before it sets. Allow the glaze to set completely for at least 30 minutes before serving.
8. Storage: Store baked and glazed cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.

Notes

• Ensure the butter is softened but not melted for easier creaming and better texture.
• Using fresh lemon zest and juice brightens the flavor of these cookies perfectly.
• Chilling the dough can help maintain the shape of the delicate curls during baking.
• The glaze consistency is crucial; add lemon juice gradually to avoid a runny glaze.
• Use a sturdy piping bag and star tip for the signature ridged curls; a plastic baggie with a corner cut can work in a pinch.
• These cookies freeze well before and after baking — just thaw completely before glazing or serving.

Keywords: lemon butter cookies, piped cookies, lemon glaze, holiday cookie recipe, lemon treats, buttery cookies