Cookies Desserts

Lemon Bachelor Buttons

Sometimes people ask me what my favourite dessert is, and it always seems like such an impossible question to me. Really, I just like it all. If I must choose; however, then I need it to be broken down into categories: cookies, pies, etc. If we are talking about my favourite cookie, I would have to go with my Nana’s bachelor buttons (recipe here). There is really no topping those cookies so I am not really sure why I decided to mess with genius. My only excuse is that I had a ton of gorgeous, fresh lemons from my husband’s grandparents that I needed to use up, but I was dying to each bachelor buttons. Thus, the lemon bachelor button was born!

There will still never be a cookie as good as the original, but these lemon bachelor buttons are pretty darn good. They are refreshing, chewy, delicious and adorable. I have a notebook where I write down all of my recipes, failed and successful, and I put little smiley faces next to the ones that I am happy with. I put three smiley faces next to this one so that tells you how good these are. They broke my smiley face scale.

The original bachelor buttons are little round, brown sugar cookies with a buttercream filling that has an egg yolk in it. I modified this recipe to make a white sugar cookie with lemon zest and a lemon buttercream without the egg. You can use as much or as little lemon as you like, but I piled it in there so you could really taste the fresh lemon in these puppies.

Lemon Bachelor Buttons
½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 eggs
1 Tablespoon vanilla almond milk
1 teaspoon vanilla
Zest of 2 lemons (2 – 3 Tablespoons)
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt

Cream together the butter, shortening and sugar until smooth.

Add in the eggs, almond milk, vanilla and lemon zest, mixing until smooth.

Whisk together the dry ingredients in a separate bowl and then add to the wet ingredients. Mix until combined.

Refrigerate the dough for an hour before baking for fluffier cookies.

Preheat oven to 375 degrees F and line cookies trays with parchment paper

Roll dough into small, ½ inch balls and place at least an inch apart on the tray.

Bake at 375 degrees F. for 8 – 10 minutes (I did 8). The edges should be starting to brown just a teensy bit for soft, chewy cookies.

Remove the parchment with the cookies from the tray when it comes out of the oven to cool so they don’t continue to bake.

Filling
½ cup butter, softened
Juice of 1 lemon (about ¼ cup)
Zest of 1 lemon
1 teaspoon vanilla
3 cups powdered sugar

Combine all ingredients with a mixer until smooth. Add more liquid (lemon juice, vanilla or milk) or more powdered sugar as needed to get the consistency you like.

Spread half of the cookies with frosting and add another cookie on top.


Lemon Bachelor Buttons
Total time: 
Serves: 30
 
Ingredients
  • Lemon Bachelor Buttons
  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups white sugar
  • 2 eggs
  • 1 Tablespoon vanilla almond milk
  • 1 teaspoon vanilla
  • Zest of 2 lemons (2 – 3 Tablespoons)
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Filling
  • ½ cup butter, softened
  • Juice of 1 lemon (about ¼ cup)
  • Zest of 1 lemon
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
Instructions
  1. Lemon Bachelor Buttons:
  2. Cream together the butter, shortening and sugar until smooth.
  3. Add in the eggs, almond milk, vanilla and lemon zest, mixing until smooth.
  4. Whisk together the dry ingredients in a separate bowl and then add to the wet ingredients. Mix until combined.
  5. Refrigerate the dough for an hour before baking for fluffier cookies.
  6. Preheat oven to 375 degrees F and line cookies trays with parchment paper
  7. Roll dough into small, ½ inch balls and place at least an inch apart on the tray.
  8. Bake at 375 degrees F. for 8 – 10 minutes (I did 8). The edges should be starting to brown just a teensy bit for soft, chewy cookies.
  9. Remove the parchment with the cookies from the tray when it comes out of the oven to cool so they don’t continue to bake.
  10. Filling:
  11. Combine all ingredients with a mixer until smooth. Add more liquid (lemon juice, vanilla or milk) or more powdered sugar as needed to get the consistency you like.
  12. Spread half of the cookies with frosting and add another cookie on top.

 

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