Lemon Butter Curls Recipe (2024)

These are delicious. I made them with a lemon that had been hanging around my fridge for a while and they were still good. Will be even better with fresher lemon. For ease, I rolled the dough into log, wrapped in plastic and refrigerated for about 2 hours, then I sliced and baked them. Not as pretty as the curls but easier!

I have never won an argument with a piping bag and won. Instead I rolled these out into a slab, sliced and baked. delicious! Love lemon desserts, and this is the least finnicky lemon cookie I can find. For extra lemony vibes, rub the lemon peel into the sugar then add to the butter.

Made this on Saturday, they are absolutely delish! I opted out of the piping bag after a couple attempts. Dough is just way too thick. I instead made little balls and pressed a thumbprint into each. They turned out very uniform and the thumb depression held the icing very well. I think you would need a cookie press to really get these consistent. I also think they would be really good as a slice and bake if you rolled into a log, refrigerated and then sliced.

This recipe is nearly identical to a half batch of my mother’s butter cookies which were shaped through an old fashioned cookie press. Much easier than free hand piping bag, particularly for those of use with arthritis.

I'm going to make these because.....lemon. But not a fan of having to buy a container of heavy cream just for 1 tablespoon. And then it says to "pour in the heavy cream" which wouldn't seem to be the right way to describe the process if it's truly just 1 tablespoon. Makes me wonder if the ingredient list has the wrong amount.

I’m not adept at using a pastry bag and piping out cookies. Would this work with using a small cookie scoop or two teaspoons and then baking and glazing with the final sprinkling of the sanding sugar? Might not look as pretty, but once you pop them in your mouth perhaps your tastebuds will forgive the lack of artistic flair ?🤷🏾‍♂️

Scraping the bag with the bench scraper, metal end, not recommended. This will puncture the bag. Please use the opposite handle-end or a plastic scraper to push cookie dough down towards the tip as one bags cookies out. I look forward to making this cookie.

Taste is lovely! But yes hand piping was super hard and ripped my piping bag, I had to use so much pressure. Even after it got the dough much softer with my hands. Definitely using a metal cookie press next time. Had to freestyle the shape of the second half of the dough. Formed little blobs with two teaspoons and did 8 minutes baking time. Turned out great too.

I'm SO glad I read the tip about using a cookie press. I usually bake 22-25 kinds of cookies, double and triple batches, but I'm cutting back this year. I added this to my "reduced" list of 12 times. I'll post again after I've made them. (Yes, I gave away 90% of those thousands of cookies)

I had no luck using a pastry bag. Sad because I liked the shape. I did a test run with some cookies formed into balls and then flattened. They turned out good. Nice crumbly texture. I think 3 cups of powdered sugar is way too much for the glaze. I’d be swimming in glaze so I plan to reduce those amounts. The dough was easy to make.

Really? One tablespoon of heavy cream? Think I'll just use whole milk or half-and-half, whatever I have on hand. Could it really make a discernible difference?

I hate cleaning dough out of my pastry bag, so I plan to roll this out to 1/4-1/3 inch between 2 sheets of parchment and cut with a leaf-shaped cutter. I can't wait to make these!

I’m so glad I read the comments! I skipped the piping bag a made small thumbprint cookies. I also halved the glaze and dipped the tops in the glaze. Delicious little cookie!

This looks wonderful! Thanks for a Christmas cookie for Lemon Lovers!!

Made these last night, and they have a nice delicate lemon flavor without the glaze - definitely make the glaze for more lemon. I ended up recruiting my husband to pipe the swirls because I simply do not have the strength for it with this dough. For a person who has never touched a piping bag before, he did a good job! Next time, I'm going to roll them into balls and use a cookie stamp to give them some flair. I also used unsalted butter because that was all I had, so I'll make that change, too.

I wanted a tasty cookie and a way to keep my five year old engaged in a baking activity, so, forgive me Yewande, I made these into SpongeBob cookies. Used a pastry cutter to shape rolled dough into squares, added food coloring to the glaze, and used some leftover store-bought cookie icing to decorate. I must say, they look so dumb and taste so good. Everyone is happy.

These cookies are delicious! I made them using the slice and bake method. Not as pretty as the piping method but much easier and the cookies can be as crispy as you want them to be (by changing the slice width). I substituted a T of fat free half and half for the heavy cream since I didn’t have any cream on hand. I skipped the icing. This recipe will make it into the rotation. Really tasty.

I loved how simple this recipe was. Cornstarch for cookies is a game-changer.A few things I swapped: coconut milk for heavy cream—oat milk worked too. Used unsalted butter, just upped the salt. And instead of a piping bag, I rolled this into a log in plastic wrap, refrigerated overnight, and sliced into individual cookies. Be sure to rotate the log as you slice, if you care about perfectly round cookies. From frozen, thaw the entire log in fridge overnight before slicing and baking.

scrumptious

I just made these and they’re very dangerous if you like lemon. Can’t just eat one! You have been warned, LOL !

Everyone loved these. If you like lemon, these cookies are for you. It was definitely difficult to pipe the dough but once I switched to a bigger tip, it was easier and result was delish

I added two extra tablespoons of cream in order to soften the dough enough to maneuver it through the pastry bag. The result looked like swans or musical notes and it held the shapes well when baking. The cookies were beautiful and tasty and I recommend the effort.

The flavor is rich and full! Loved this recipe. I rolled into a log, chilled, and then sliced rather than attempting the piping.

Delicious but skip the piping bag. Don’t even try a cookie press. The dough is thick and sticky. Just use your hands.

This is the 5th cookie from cookie week that I made. Like many before me, I too decided not to bother with the piping bag. I didn’t even opt to use my cookie press. I figured the suggestion from another reader to roll the dough into balls and press in a thumbprint was good enough for me. The cookies turned out just fine and they’re delicious! I even like them without the icing. Just the right amount of lemon and sugar.

Having bought all the ingredients, I was out of town far from a store and had not read the instructions so I did not have a piping bag or oven paper. On the advice of a more experienced baker I cut a hole in a baggie and tried that, with varying success. Despite the cookies breaking when I tried to remove them from the baking sheet, everyone loved them. Next time I’ll forget about the S shape.

After reading the comments and considering that I was baking with a six year old, we made rounded balls and flattened them some. The dough was easy to work with that way. I would add more zest to the batter next time. For the glaze, I found about a cup off confectioners sugar to be enough, and stirring in lemon juice made it easy to see when the texture was perfect. Also I delighted the six year old by suggesting a few rainbow sprinkles on top of the glaze. Cookies were very good.

Can freeze dough. But, if do, roll dough into balls w a thumbprint depression (too hard to press, otherwise)

If halving the recipe, be sure to keep the original amount of lemon zest (1 lemon). Don't half it!

These are delicious. We did not have the patience for the piping bag, so rolled into little pipes between our palms, shaped them into a slight “S” then scored with a fork for texture. Also added a quarter tsp of turmeric for a deeper yellow color and then tinted the glaze into a light pink. They were very pretty, though not seasonal. Will make again in the spring