Copycat Lemon Cream Cookies Recipes

LEMON SOUR CREAM COOKIES

Lemon Sour Cream Cookies image

Sour cream cookies with a lemon twist. These are a big hit in my family and I hope they will be as well in yours. These cookies are similar to miniature cakes. Delish!

Provided by Emily's Delicious Delectables

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup white sugar
½ cup sour cream
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
Combine flour, baking soda, and salt in a small bowl.
Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended.
Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart.
Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.

Nutrition Facts : Calories 71.6 calories, Carbohydrate 8.4 g, Cholesterol 9.7 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.4 mg, Sugar 4.2 g

LEMON CREAM CHEESE COOKIES

Lemon Cream Cheese Cookies image

Chewy and sweet, these simple cookies are heavenly with a cup of tea - and a lavish dose of fresh lemon zest provides some pluck. Cream cheese is the star ingredient in both the cookie and its glaze, and performs two tasks: It imparts tanginess and contributes to the soft texture. These cookies are simple but delicate, so you'll want to pull them from the oven as soon as they begin to turn golden, then let them cool directly on the baking sheets until they firm up. The glaze is optional, but it's easy to whip together while the cookies cool.

Provided by Samantha Seneviratne

Categories easy, quick, snack, cookies and bars, dessert

Time 30m

Yield 1 1/2 dozen cookies

Number Of Ingredients 10

Ingredients

1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
4 ounces/105 grams cream cheese, at room temperature
1 cup/200 grams granulated sugar
1 lemon, zested and juiced (about 4 teaspoons zest and 2 tablespoons juice)
1 large egg
3 tablespoons confectioners' sugar
1 1/2 tablespoons milk, plus more, as needed

Steps:

Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl with an electric mixer on medium, beat together the butter and half the cream cheese until combined, about 2 minutes. Beat in the granulated sugar and 4 teaspoons lemon zest until creamy, 1 to 2 minutes more. Beat in the egg until combined. Add flour mixture and beat until combined.
Line two rimmed baking sheets with parchment paper. Portion the dough into 2-tablespoon scoops and arrange them on the sheets at least 1 1/2 inches apart.
Bake, rotating halfway through baking, until the cookies are puffed and set and just beginning to turn golden, 10 to 12 minutes. Transfer baking sheets to wire racks until cookies are completely cooled.
Meanwhile, prepare the optional glaze: Whisk together the remaining cream cheese with the confectioners' sugar, milk and 1 1/2 tablespoons lemon juice until smooth. Add additional lemon juice or milk until mixture forms the proper consistency for a glaze. Drizzle over cooled cookies. Let cookies stand at room temperature until the glaze has set. Store in an airtight container at room temperature for up to one week or in the freezer for a month.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 96 milligrams, Sugar 13 grams, TransFat 0 grams

LEMON-CREAM SANDWICH COOKIES

Lemon-Cream Sandwich Cookies image

A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons lemon extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
LEMON FILLING:
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

SOFT LEMON COOKIES FROM SCRATCH

Soft Lemon Cookies from Scratch image

These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there. This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. Following this recipe as written, you can take comfort in knowing you're not feeding your children any artificial colorings.

Provided by Susan

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 50m

Yield 30

Number Of Ingredients 14

Ingredients

cooking spray
1 cup white sugar
½ cup butter, softened
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest, preferably organic
1 egg
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons all-purpose flour
½ cup powdered sugar
2 tablespoons powdered sugar for sprinkling

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.

Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 9.3 g

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