LEMON DROP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
- Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
- Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
- For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
- Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours.
- The icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!
Nutrition Facts :
LEMON DROP COOKIES
Steps:
- Heat oven to 350°F. Lightly grease cookie sheets; set aside.
- Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
- Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
- Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.
Nutrition Facts : Calories 90 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 60 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
MELT-IN-YOUR-MOUTH LEMON DROP COOKIES
The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!
Provided by Greeny4444
Categories Dessert
Time 1h
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F
- In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
- Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
- Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
- Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
- Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.
Nutrition Facts : Calories 303.9, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.2, Carbohydrate 31.9, Fiber 0.7, Sugar 12, Protein 2.5
LEMON DROP COOKIES
After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. -Pat Zimmerman, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
EASY LEMON COOKIES
The basic cake mix cookie with a twist.
Provided by Lissa
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
- Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 11.6 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 106.7 mg, Sugar 7.4 g
EASY LEMON DROP COOKIES
No one would suspect that these adorable, glazed cookies are low in fat. Jalayne Luckett bakes up the cute citrus bites in her Marion, Illinois kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
EASY LEMON DROP COOKIES
Make and share this Easy Lemon Drop Cookies recipe from Food.com.
Provided by Vino Girl
Categories Drop Cookies
Time 32m
Yield 36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Mix the ingredients together; let set for a few minutes.
- Roll 1 teaspoonfuls of dough into balls and roll in powdered sugar.
- Place on ungreased cookie sheet and bake for 10-12 minutes.
- Remove to racks to cool.
Nutrition Facts : Calories 76.5, Fat 2.8, SaturatedFat 1.2, Cholesterol 6.2, Sodium 96.1, Carbohydrate 12, Fiber 0.2, Sugar 7.1, Protein 0.8
SOFT LEMON COOKIES FROM SCRATCH
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
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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