VERY LEMON COOKIES
These are very delicious with a great burst of lemon! If you aren't a lemon lover, then these aren't for you! You will find the lemon oil and the lemon powder at a craft store , or you may choose to use lemon juice. Using the lemon juice will not produce the level of tartness as it would with the lemon oil. Times are guestimated, as the level of doneness is up to you.
Provided by FLUFFSTER
Categories Dessert
Time 39m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
- To prepare the dough:
- In a medium-sized bowl, beat the butter and sugar until light and fully. Add the egg, vanilla, baking powder, salt, lemon oil, and lemon powder, beating on medium speed until well blended. Add the flour and coconut, beating until thoroughly combined. Use food color to tint the cookies yellow. Gel-paste food color will give the most intense color; be aware that with paste colors, you only need to add the merest touch. Dip a toothpick in the color, and then dip it into the dough. Repeat a couple of times. Mix the dough, adding more color until it's as intense as you like.
- To shape the cookies: Place the coarse sugar in a small bowl. Drop the dough by tablespoonfuls into the bowl, one at a time, shaking the bowl to coat with sugar. Gently roll cookies into smooth balls with your hands, then transfer to the prepared baking sheets.
- To bake the cookies: Bake the cookies for 9 to 10 minutes, for soft cookies. For crunchier cookies, bake for 12 minutes, until they're barely beginning to brown around the edges. Remove from the oven, and after a few minutes transfer them to a rack to cool.
- Variation: You can make these cookies using fresh lemons instead of lemon powder and lemon oil (though they won't be nearly as intensely citrus-y). Substitute 1/4 cup freshly squeezed lemon juice (the juice of one medium-large lemon), and the grated rind from one lemon. You may also omit the coconut and/or food coloring, if you like. Bake the cookies for 12 minutes, until they feel barely set in the center (for softer cookies); or 14 minutes (for crisper cookies).
LEMON CRINKLE COOKIES
Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.
Provided by hantie96
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
- Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
- Cover bowl and refrigerate cookie dough for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
- Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
- Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g
LEMON BURST CAKE MIX COOKIES RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat. Place on parchment lined cookie sheet and bake for 10 to 12 minutes
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
LEMON SANDWICH COOKIES
These lemon sandwich cookies are sophisticated, delicious, and very easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
- Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
- Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
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 BURST CUPCAKES
Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
- Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 25 g, TransFat 1 g
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11 BEST RECIPES FOR LEMON COOKIES - THE SPRUCE EATS
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Estimated Reading Time 4 mins
- Cream Cheese Lemon Cookies. The addition of cream cheese gives these citrus-forward cookies a soft, tender texture and the lemon icing adds a lovely sweetness.
- Easy Lemonade Cookies. Try these simple lemonade cookies to bring the roadside stand to the dessert table. They use frozen lemonade concentrate to give them a burst of assertive citrus flavor.
- Lemon Butter Cookies. These powdered sugar-coated lemon cookies taste similar to classic snowballs, except with a bright hint of citrus from grated lemon zest and fresh juice.
- Lemon Icebox Cookies. These simple icebox cookies make a great option for a busy afternoon since the dough gets refrigerated until hard, then sliced and baked.
- Classic Lemon Bars. A classic lemon bar needs a buttery crust and a smooth, fluffy filling with lots of citrus flavor. This recipe calls for more lemon juice than the recipes your grandma may have used, giving the filling a tender texture and a very lemony taste.
- Black and White Cookies. With just a hint of lemon, black and white cookies are fun to bake. The cookie batter is flavored with lemon and vanilla extracts, while a combination of all-purpose and cake flours ensures a soft, cake-like texture.
- Lemon Poppyseed Hamantaschen. For your Purim dessert table, try these light and spring-like lemon poppyseed hamantaschen cookies. Lemon curd perfectly complements the tender, shortbread-like dough that can be made both dairy or pareve, depending on whether you use a curd that includes butter or cream.
- Zucchini Lemon Cookies. If you have extra zucchini on your hands, whip up a batch of these delicious and versatile cookies. They taste great filled with walnuts and lemon zest, then topped with a lemon icing.
- Vegan Lemon Sugar Cookies. Vegans won't miss the butter in these sweet treats that taste just like a classic sugar cookie without any animal products. Silken tofu helps give them the right texture and fresh lemon juice adds that bright note.
- Lemon Shortbread Bar Cookies. These bar cookies have a buttery, crumbly shortbread crust to give the classic lemon bar a slightly different twist. They make a perfect ending to a summery BBQ or an easy contribution to any get-together.
LEMON BURST CRINKLE COOKIES - A BEAUTIFUL MESS
From abeautifulmess.com
4.3/5 (14)Category DessertCuisine American
- In a large bowl, stir together the granulated sugar, oil, and eggs. Use a box grater to zest as much of the lemon peel as you can, and then reserve 2 tablespoons of lemon juice (or as much as you can). Stir the zest and juice into the bowl.
- Then, stir in the flour, baking powder, and salt until a dough ball forms. Cover and chill for at least one hour or overnight.
- Divide into 12 balls and roll in powdered sugar. Place on a prepared baking sheet and bake at 350°F for 12-14 minutes until the edges just begin to brown. Remove to a cooling rack and allow to cool.
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