MOM'S LEMON SUGAR COOKIES
These tender, soft sugar cookies have just a hint of lemon. If you like more lemon flavor, go ahead and kick it up a notch. It's also fantastic made with orange instead. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 23m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 88 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 95mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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.
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
OLD-FASHIONED LEMON SUGAR COOKIES
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20 (3 1/2-inch) cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
- Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
- Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
- Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
LEMON SUGAR COOKIES
I am generally not a huge fan of lemon desserts, but these cookies are so crisp and delicate that they melt in your mouth. The bonus is that they are incredibly fast and easy to make. In 30 minutes you can go from sitting on the couch thinking about cookies to actually eating them, and that's never a bad thing.
Yield makes about 4 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F.
- Place the butter and sugar in a large bowl and stir until combined. Remove the zest from the lemon by running it over the smallest openings on a grater. (Be careful not to grate the bitter white part of the lemon peel, known as the "pith.") Add the egg, lemon zest, and lemon extract to the bowl and stir well. Add the flour and baking powder and mix until completely incorporated.
- Place some sugar in a small bowl. Drop rounded teaspoonfuls of the dough about 3 inches apart on a baking sheet. Dip the bottom of a glass into the dough to make it sticky and then dip it into the sugar. Press down lightly on each cookie with the bottom of the glass to flatten them, dipping the glass in the sugar for each cookie.
- Bake for 10 to 12 minutes, until the edges of the cookies just begin to brown. Cool on parchment or waxed paper.
- I have a major sweet tooth and I get irritated when I want something sweet but feel like I shouldn't indulge. If you're like me, these cookies are the answer. Even though they are sweet and buttery, they are only about 70 calories per cookie so you can indulge without feeling guilty.
LEMON VANILLA SUGAR COOKIES
Provided by Wanna Make This?
Categories dessert
Time 1h30m
Yield 8 to 9 cookies
Number Of Ingredients 10
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.
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