Imagine biting into a cookie so perfectly balanced between tangy lemon brightness and smooth, tender crumb that it instantly transports you to a sunny kitchen filled with warmth and comfort. These Lemon Buttermilk Cookies with Almond are not just another sweet treat - they're a culinary experience that combines the zesty punch of fresh lemon, the richness of buttermilk, and a subtle almond essence that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cookies promise to become an instant favorite that will have your friends and family asking for seconds (and thirds)!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon lemon zest
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy, scraping down the sides of the bowl occasionally.
- Add the large egg to the butter-sugar mixture and mix until fully incorporated. Then add buttermilk and almond extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure your butter, egg, and buttermilk are at room temperature for the smoothest, most evenly mixed dough.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the cookies tender and soft.
- Zest Fresh Lemons: Use freshly grated lemon zest for the most vibrant citrus flavor - avoid using dried zest.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing and even baking.
- Watch Baking Time Closely: Cookies are done when edges are lightly golden but centers still look slightly soft. They'll continue cooking on the hot baking sheet.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- Optional Flavor Boost: Consider adding a light lemon glaze or dusting of powdered sugar for extra visual appeal and taste.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 17g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
