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Double lemon spritz cookies


Really light & lemony. A nice crisp cookie made with a cookie press.

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  • 1/4 cup of butter (or 1/8 cup butter & 1/8 cup coconut oil for healthier cookie).
  • 1 cup sugar (organic sugars are best)
  • Zest of 1 lemon (I use organic from my orchard)
  • 1 egg (I use organic free range duck goose or turkey eggs from my birds)
  • Juice of 1 lemon (organic preferred)
  • 1 1/2 tsp baking powder
  • 3 cups ap unbleached (organic if available) flour, sifted
  • 1/4 tsp salt (I use kosher or sea salt)



Step 1

Combine butter sugar & zest; beat on high with stand mixer or hand mixer until light & fluffy. Add egg & juice; beat on med. combine baking powder, flour& salt in med bowl. Add to wet ingredients in lg spoonfuls beating after each addition. Put dough in cookie press & extrude onto an urn greased cookie sheet. Bake in a preheated oven at 375 degrees Fahrenheit for 10 min cool on rack. Store in airtight container.


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