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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.

Ingredients

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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

Find it online: https://thefoodrecipe.com/lemon-butter-curls-recipe/