FROSTED LEMON SUGAR COOKIES
Frosted Lemon Sugar Cookies made by adding fresh lemon juice and zest to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with a bright lemon buttercream frosting. Easy Lemon Cookies piped with a super simple rosette so they taste incredible and they're pretty too! My all-time favorite Sugar Cookie recipe!
Provided by Jessica & Nellie
Categories Cookies
Time 25m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Cream together butter and sugar. Add egg, vanilla, sour cream, lemon juice and zest.
- Gently whisk together dry ingredients in a separate bowl.
- Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it's all mixed in.
- Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Rolling the cookie ball is optional, but I wanted very pretty cookies, so I took the additional 5 seconds and rolled them individually. Place on parchment lined cookie sheet.
- Bake at 375 for 10 minutes. Cool fully before frosting.
FROSTED LEMON SUGAR COOKIES
I just find the sugar cookie recipes a bit too rich for my taste, so I modified them by adding some lemon.
Provided by Lulu MD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated.
- Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined.
- Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet.
- Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes.
- Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 21.2 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 80.9 mg, Sugar 13.1 g
OLD-FASHIONED LEMON SUGAR COOKIES
These large 3 1/4 inch cookies have a wonderful lemon flavor and a chewy texture. I prefer them without the sugar glaze, but it makes a classic cookie base for holiday frosting. I can't remember where I found this gem, I have modified it some. Our family has looked for a good sugar cookie recipe for years and just loves this one. I find that chilling the cookie dough before baking really helps in maintaining a "classic" shape during baking, but be sure to press the cookie before placing in the oven or they will be "gooey" in the center. I like to use an ice cream scoop that I found at Bed, Bath, and Beyond for a consistent volume. It is just slightly larger than 1 tablespoon. Perfect for these cookies. Hope you enjoy them as much as we do.
Provided by rfmnva
Categories Drop Cookies
Time 1h15m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Sift flour, baking soda, and salt into a bowl and set aside.
- Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended).
- Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes.
- Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
- Reduce speed and gradually add flour mixture. Mix until just combined.
- Chill mixture for at least 15 minutes.
- Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart.
- Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes.
- Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick.
- If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste.
- Return to freezer for approximately 5 minutes.
- Bake at 350° for 15 minutes.
- Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool.
- Repeat from step 8 till cookie mixture is depleted.
- Cookies can be stored in an airtight container at room temperature up to 3 days.
- Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.
Nutrition Facts : Calories 196.3, Fat 8.2, SaturatedFat 5, Cholesterol 38, Sodium 84.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.9, Protein 2.2
LEMON SUGAR COOKIES
These are my favorite sugar cookies. The lemon adds a unique flavor. They sure are good with coffee when company comes. -Eula Forbes, Wagoner, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 11 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.
Nutrition Facts : Calories 106 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SLICE SUGAR COOKIES
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. -Melissa Turkington, Camano Island, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-FROSTED SUGAR COOKIES
I was looking to make sugar cookies for an event and disappointed to not find a relatively healthy version here. So now I'm adding one. This one began as a Cooking Light recipe and includes my adjustments. Not your typical sugar cookie, the wheat germ gives these a pale brown color and a nuttiness that contrasts nicely with the lemon glaze. The dough needs to chill at least four hours and does best if chilled overnight, so you need to plan ahead with this one.
Provided by justcallmetoni
Categories Dessert
Time 48m
Yield 20 3 inch sq cookies, 20 serving(s)
Number Of Ingredients 21
Steps:
- To prepare cookies, beat Splenda, sugar, yogurt and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes).
- Add egg, egg whites, lemon zest and vanilla beating well.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to the sugar mixture, mixing well. Spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
- Preheat oven to 400°.
- Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. If the dough gets very soft in this stage, return to the fridge to chill again to retain firmness. Too much flour will end with a tough cookie.
- Alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
- Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
- Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
- To make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. If the icing seems too thick, add a bit more lemon juice to thin. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. If using disposible bag, trim a tiny hole in one corner, and drizzle icing over cookies.
- If the icing seems to be too thick you can add more lemon juice (which will make the icing more tart) or you can add a little more milk (which keeps the flavor more neutral).
- Sprinkle with assorted sugar sprinkles or other decorations, if desired.
Nutrition Facts : Calories 160.7, Fat 4, SaturatedFat 2.3, Cholesterol 19.8, Sodium 97.5, Carbohydrate 29.3, Fiber 0.5, Sugar 18.7, Protein 2.3
BUTTERCREAM-FROSTED LEMON SUGAR COOKIES
Super tender and chewy lemon-infused sugar cookies with an optional sweet lemony buttercream frosting are a beautiful bright treat to enjoy (and maybe even share!) I like to make a half recipe of the frosting, and keep about half of the cookies unfrosted, since not everyone always wants the extra sweetness!
Provided by Rebekah Rose Hills
Categories Sugar Cookies
Time 55m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with a silicone baking mat (such as Silpat®) or parchment paper.
- Cream sugar and 1 cup butter together in a bowl with an electric mixer on high until light and fluffy, about 2 minutes. Add in egg yolks, 1 at a time, until well incorporated and fluffy; don't overmix. Blend in all of the zest from the lemon and 3 tablespoons of lemon juice (if you have extra juice, reserve it for the frosting).
- Combine flour, baking soda, and cream of tartar in a bowl and whisk to blend. Slowly add the dry ingredients to the mixing bowl with the butter-sugar mixture and mix in on low speed until just combined. Scrape down the sides and bottom with a spatula until cookie dough is evenly blended.
- Use a 1 1/2-tablespoon cookie scoop to scoop out 12 dough balls and set, evenly spaced, onto the prepared baking sheet. Don't flatten them, you can leave them just as they come out of the scoop. If you don't have a scoop, just shape walnut-sized balls by hand.
- Bake in the preheated oven until bottoms are very lightly browned and tops begin to appear crackled, 10 to 11 minutes. Cool on the baking sheet for 2 to 3 minutes and then very carefully move to a cooling rack to complete cooling (they will be very soft still).
- Repeat with remaining dough until all cookies are baked and cooled.
- When cookies are cooled, make the buttercream frosting by whipping 3 cups of confectioners' sugar with 1/2 cup butter; start on low speed until butter and sugar begin to combine, then turn up the speed slowly. When sugar and butter are mostly combined, add in lemon juice and whip until creamy and smooth. Check consistency and flavor; you can add a little extra lemon juice or milk if you want a creamier consistency. But if you want the texture fairly stiff you may not need extra liquid at this point.
- Frost the cooled cookies as desired and allow the buttercream to set before stacking or storing the cookies.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 29.3 g, Cholesterol 44.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 44.7 mg, Sugar 20.7 g
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FROSTED LEMON SUGAR COOKIES - COOKING CLASSY
From cookingclassy.com
5/5 (1)Total Time 50 minsCategory DessertCalories 417 per serving
- In a bowl combine flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, whip together butter, shortening, sugar and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scrapping down the sides of the bowl.
- Add in egg and mix until combine, then add egg white, lemon extract and vanilla extract and mix until combined. With mixer running, slowly add in dry ingredients and mix just until combined.
- Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375ºF during the last 10 minutes of refrigeration.
- Scoop dough out an even 1/4 cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick (so you should have about a 2 2/3" - 2 3/4 " circular cookie).
LEMON-FROSTED SUGAR COOKIES RECIPE | MYRECIPES
From myrecipes.com
- To prepare cookies, beat granulated sugar and butter in a large bowl with a mixer at medium speed until well blended (about 4 minutes). Add egg, egg white, and next 3 ingredients, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients in a bowl. Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1 1/2-inch thickness. Cover tightly with plastic wrap; chill 4 hours or overnight.
- Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. Place squares 2 inches apart on ungreased baking sheets. Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula; cool on wire racks.
- To prepare frosting, combine powdered sugar and next 3 ingredients. Stir in food coloring, if desired. Spread about 2 teaspoons frosting over each cookie with an offset spatula, or place frosting in a small zip-top plastic bag, snip a tiny hole in 1 corner, and drizzle frosting over cookies. Sprinkle with assorted sugar sprinkles, if desired.
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