Lemon Slice Sugar Cookies Recipes

AIR-FRYER LEMON SLICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy, 5-7 minutes. 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. Wrap and refrigerate 3 hours or until firm., Preheat air fryer to 325°. Unwrap and cut dough crosswise into 1/2-in. slices. In batches, place slices in a single layer on greased tray in air-fryer basket. Cook until edges are light brown, 8-12 minutes. Cool in basket 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 and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a resealable container and freeze. To use, unwrap frozen logs and cut into slices. Cook as directed, increasing time by 1-2 minutes.

LEMON SUGAR COOKIES WITH SANDY'S COLORED SUGAR

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, beat the butter and sugar on medium-high speed with an electric mixer until fluffy, about 3 minutes. Add the lemon zest and juice and mix well. In a separate medium bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to butter mixture and mix to combine. Shape into a log and wrap in heavy-duty plastic wrap. Refrigerate until firm, at least 2 hours.
• Divide the sugar between 2 small resealable plastic bags. Add 8 to 10 drops of 1 color of food coloring to each bag. Shake vigorously to distribute and color the sugar. Put the colored sugar into 2 separate plates.
• Slice the log into 1/2-inch thick rounds. Dip the cookies on 1 side into the sugar, making 12 of each color. Arrange the cookies on baking sheets, spacing evenly, and bake until lightly browned, about 12 to 15 minutes. Remove from the oven, allow to cool slightly, then remove the cookies from the pans. Cool completely on wire racks before serving.

LEMON SLICE SUGAR COOKIES

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.

LEMON-SLICE COOKIES

Steps:

• Heat oven to 425 degrees. Line two 11-by-17-inch baking sheets with Silpats (French nonstick baking mats). In a medium bowl, whisk together flour, baking powder, salt, and lemon zest; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, butter, lemon oil, and egg yolks; beat at medium speed until well combined, about 2 minutes. Add dry ingredients; beat to combine.
• Flatten the dough, and wrap it in plastic wrap. Refrigerate at least 2 hours.
• Place 18 candied lemon slices on each baking sheet, 1 1/2 inches apart. On a lightly floured work surface, roll cookie dough to 1/4-inch thickness. Cut 36 rounds of dough using a 2-inch cookie cutter. Place one round of dough on top of each lemon slice. Bake until cookies are golden around the edges, 6 to 7 minutes. Transfer the baking sheets to a wire rack to cool.

OLD-FASHIONED LEMON SUGAR COOKIES

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.

CREAMY LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets lightly.
• Combine 3 tablespoons white sugar and 1 tablespoon lemon juice together in a small bowl.
• Beat sugar and butter with an electric mixer in a large bowl until smooth. Beat egg yolks, 2 teaspoons lemon juice, and vanilla extract into butter mixture. Add flour, half-and-half, and baking soda; stir until dough is just combined.
• Roll dough into walnut-size balls, coating each in the lemon sugar mixture and allowing excess to drip off. Place 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 5 minute before removing to a wire rack to cool completely, about 20 minutes more.

LEMON VANILLA SUGAR COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the flour and salt in a medium bowl and whisk to combine. Put the butter, granulated sugar, confectioners' sugar and lemon zest in a large bowl. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined. Add the flour mixture in 2 batches and mix until just combined.
• Scoop the dough with a 2-ounce cookie scoop, filling it fully with the dough. Then shape it into a straight-sided patty (like a hockey puck) that is 2 inches wide and 1/2 inch thick. Put the formed cookie on the prepared baking sheet. Repeat to make 7 to 8 more cookies and making sure there is at least 1 inch of space around each cookie on the baking sheet.
• Bake until the cookies have spread out and flattened by about half and the bottoms are lightly browned, 10 to 12 minutes, rotating the pan once halfway through the cooking time. Let cool 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
• Flip your cookies upside down so the flattest side is up. Use the yellow icing to make a thin line around the edge of each cookie. Then make 2 loops around the interior of the yellow border with the white icing and use a toothpick to fill in any gaps between the two colors. Fill in the middle space with the yellow icing and then make a circle with the white directly in the center. Immediately use a scribe or toothpick to lightly drag from the edge of the cookie to the middle to create the segments of your lemon. Repeat with the remaining cookies.
• Let the icing dry and crust over or serve immediately.