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Home » Recipes » Desserts » Cookies » Lemon Buttermilk Cookies

Lemon Buttermilk Cookies

By: Liz  /  Published: April 12, 2023  /  Updated: April 12, 2023  /   Leave a comment

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These scrumptious Lemon Buttermilk Cookies will tickle your taste buds with their tangy and sweet flavor. Made with freshly squeezed lemon juice and creamy buttermilk, they’re soft and chewy cookies, and completely addictive.

Lemon Buttermilk Cookies are a tasty twist on these Old-Time Cinnamon Jumbles, another buttermilk cookie recipe sure to become a favorite sweet treat.

lemon buttermilk cookies on a wire rack

Why This Recipe Works

  • Bright, tangy and refreshing lemon flavor
  • Soft and chewy texture
  • Great recipe for spring and summer and look so pretty on cookie trays.
  • Easy to make with simple ingredients

Key Ingredients

ingredients for lemon buttermilk cookies
  • unsalted butter
  • granulated sugar
  • large eggs
  • fresh lemon juice
  • fresh lemon zest (dried lemon peel could be substituted in a pinch)
  • all-purpose flour
  • baking soda
  • salt
  • sifted confectioner’s sugar

How to Make Lemon Buttermilk Cookies

Step 1: In the large bowl of an electric mixer (or with a hand mixer), cream butter and sugar over medium-high speed.

Step 2: Once that starts getting creamy, mix in the eggs.

butter and sugar in mixing bowl
butter, sugar and eggs

Step 3: Next comes the buttermilk (shake it well before pouring into measuring cup), lemon juice and lemon zest.

adding buttermilk
lemon buttermilk cookie wet batter

Step 4: In a separate medium bowl, mix flour, salt and baking soda together. Then add the dry ingredients to the wet ingredients; start at a low speed, mixing well. The dough will be thick and wet. Chill the dough in the refrigerator for 1 hour.

adding flour mixture to wet ingredients
lemon buttermilk cookie batter

Step 5: Use a cookie scoop to drop level tablespoons of dough onto a parchment paper-lined or lightly greased cookie sheet. Keep the cookie dough in the fridge between batches.

scoop of cookie batter
dropped cookies on parchment paper
dropped cookie on parchment

Step 6: Bake for 8-10 minutes until set but not brown. It usually only takes me 8 minutes. The edges will start to turn a light golden brown, but the cookies will be pale and fluffy. If they’re set, they’re ready. Don’t let them turn golden!

Step 7: Sift powdered sugar over the tops of the warm cookies, then carefully transfer them to a wire rack to cool cookies completely. Sprinkle on extra powdered sugar, if desired.

sifting powdered sugar onto cookie

Recipe Tips and Substitutions

  • For the perfect pillowy, fluffy cookies, cookie dough should be chilled before baking to avoid spreading too much. These cookies do spread some, though. I usually bake nine cookies at a time on each cookie sheet or use large baking sheets for a dozen.
  • Cookies will be done before they look done. The bottom edges will start turning a light golden brown and the tops will just be set, but the cookies will still look pale.
  • Use lime or orange zest instead of lemon.
  • Add poppy seeds, white chocolate chips or dried cranberries to the dough.
  • For a boost of flavor, you can add a tiny bit of vanilla extract, almond extract, or even lemon extract for extra lemon goodness.
hand holding cookie

Recipe FAQ

What is buttermilk, and why is it used in cookie recipes?

Buttermilk is a tangy, acidic milk that is made by adding cultures to regular milk. It is often used in baking and cookie recipes because its acidity can react with baking soda or baking powder in a chemical reaction to help the cookies rise and become tender and fluffy.

Can I substitute regular milk for buttermilk in a cookie recipe?

Yes, you can make your own homemade buttermilk by adding one tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes to curdle. This will create a similar acidic reaction to buttermilk.

How should I store lemon buttermilk cookies?

Store in an airtight container at room temperature for 2-3 days.

powdered sugar on cookies
lemon buttermilk cookies on a wire rack

Lemon Buttermilk Cookies

Liz – Eat Move Make
These scrumptious Lemon Buttermilk Cookies will tickle your taste buds with their tangy and sweet flavor – soft, chewy, and summery cookies!
5 from 38 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 36
Calories 149 kcal

Ingredients
  

  • 1 cup unsalted butter cold
  • 2 cup sugar
  • 2 eggs
  • 1 ½ cups buttermilk
  • ¼ cup fresh lemon juice
  • 2 tablespoons finely grated lemon zest or dried lemon peel
  • 4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Powdered sugar

Instructions
 

  • In electric mixer, cream together butter, granulated sugar and eggs well. Stir in buttermilk, lemon juice and lemon peel.
  • In separate bowl, whisk together flour, baking soda and salt. Mix into wet ingredients well. Chill dough in refrigerator for 1 hour.
  • Pre-heat oven to 400 degrees.
  • Drop dough by rounded tablespoonfuls onto prepared baking sheets (lined iwth parchment paper or sprayed lightly with cooking spray.)
  • Bake for 8-10 minutes or until set, but not brown. Baking time will vary oven to oven so start checking at 8 minutes!
  • Sift powdered sugar over the tops of warm cookies, remove to cooling rack to cool completely. Add additional powdered sugar to cooled cookies, if desired.

Notes

For the perfect pillowy, fluffy cookies, cookie dough should be chilled before baking to avoid spreading too much. These cookies do spread some, though. I usually bake nine cookies at a time on each cookie sheet or use large baking sheets for a dozen.
Watch baking time carefully. Cookies will be done before they look done. The bottom edges will start turning a light golden brown and the tops will just be set, but the cookies will still look pale. Once you know how long your oven takes, you can set it for that exact time.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 149kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 24mgSodium: 154mgPotassium: 35mgFiber: 1gSugar: 12gVitamin A: 187IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!

 

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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