Crunchy Lemon Cookies Recipes

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CRISP LEMON COOKIES



Crisp Lemon Cookies image

These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. -Darlene Dixon, Hanover, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4.5 dozen.

Number Of Ingredients 8

1-1/3 cups butter, softened
2 cups confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3/4 cup vanilla or white chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CRISP LEMON SUGAR COOKIES



Crisp Lemon Sugar Cookies image

I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week. One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school. -Dollie Ainley, Doniphan, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup butter-flavored shortening
1 cup sugar
1 egg
1 tablespoon milk
2 teaspoons lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
Additional sugar

Steps:

  • In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON CRISP COOKIES



Lemon Crisp Cookies image

I received this cookie in a cookie swap this year. These were my favorites of the bunch! I haven't tried these yet, but I think that I will refrigerate the dough and make them into balls. Just to get a more "perfect" looking cookie.

Provided by graciethebaker

Categories     Drop Cookies

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 11

1/2 cup softened butter
3/4 cup sugar
1 large egg
1 tablespoon lemon zest, finely grated
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups flour
colored crystal sugar, for decorating

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter and sugar until fluffy.
  • Add egg, lemon zest, juice, vanilla and beat again.
  • In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
  • Add dry ingredients to wet in two batches, until just blended.
  • Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
  • Sprinkle with colored sugar.
  • Bake for 10-12 minutes until edges are lightly browned.
  • Cool on cookie sheet for 1 minute then move to a cooling rack.

THIN, CRISPY, LEMON COOKIES



Thin, Crispy, Lemon Cookies image

I actually was hoping for a soft, thick sugar cookie, but I got a thin and crispy one. THe flavor was still amazing, and I still did like the crispyness. I may come out with a thick, soft, chewy, lemon cookie in the near future....

Provided by roxy_froggy25

Categories     Drop Cookies

Time 50m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 12

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
2 1/4 teaspoons lemon zest
2 cups powdered sugar
1 tablespoon milk
1 tablespoon water
1 tablespoon vanilla

Steps:

  • Preheat oven to 350 degrees. Grease baking sheets.
  • Combine flour, baking soda, and baking powder in a small mixing bowl. Set aside. Combine butter and sugar and cream. Add egg, vanilla, and lemon vest, and beat until smooth. Add flour mixture gradually til soft dough forms.
  • Drop dough by rounded teaspoon onto a greased baking sheet. Bake until edges turn brown and cookie appears puffy. About 12 minutes. Let sit about 3 minutes to set, and transfer to wire rack to cool completely.
  • For glaze combine powdered sugar, milk, water, and vanilla. If glaze is too thick, add some water til thin glaze. Pour 2 teaspoons of glaze over each cooled cookie. Sprinkle with sprinkles. (optional, and glaze is optional as well).

Nutrition Facts : Calories 153, Fat 4.9, SaturatedFat 3, Cholesterol 19.3, Sodium 89.7, Carbohydrate 26.1, Fiber 0.3, Sugar 17.9, Protein 1.4

CRISP LEMON CAKE MIX COOKIES



Crisp Lemon Cake Mix Cookies image

These super easy lemon cake mix cookies will become your go-to recipe when you want to satisfy your craving for a bit of lemon flavor.

Provided by EAForsythe

Time 20m

Yield 36

Number Of Ingredients 4

1 (15.25 ounce) package lemon cake mix
1 cup crispy rice cereal (such as Rice Krispies®)
1 cup unsalted butter, melted
1 large egg, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blend cake mix, cereal, melted butter, and egg together in a bowl.
  • Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
  • Bake in the preheated oven until golden brown around the edges, 9 to 12 minutes. Cool for 1 minute before transferring from the cookie sheet to a wire rack to cool completely.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 9.6 g, Cholesterol 21.8 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 95.5 mg, Sugar 5.4 g

LEMON COOKIES FROM SCRATCH



Lemon Cookies from Scratch image

This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.

Provided by mushdg02

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 20

Number Of Ingredients 10

1 cup white sugar
½ cup butter, softened
2 tablespoons fresh lemon zest
2 eggs
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup powdered sugar

Steps:

  • Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
  • Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
  • Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
  • Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g

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