Lemony Afternoon Cookies Recipes

EASY LEMON COOKIES

Easy Lemon Cookies image

Buttery lemon cookies with a fresh lemon glaze.

Provided by Jessica Holmes

Categories Dessert

Time 52m

Number Of Ingredients 11

Ingredients

115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
200 grams (1 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg
245 grams (1 and 3/4 cup) plain flour or all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons lemon juice, freshly squeezed
Zest of 1 lemon, freshly grated
125 grams (1 cup) icing sugar or powdered sugar, sifted
3-4 tablespoons lemon juice, freshly squeezed

Steps:

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat again until combined.
Sift in flour, baking soda and salt. Add lemon juice and zest. Beat briefly until soft cookie dough forms.
Roll cookie dough into 16 balls, approximately 1.5 tablespoons of dough each, and bake for approximately 12 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
To make the lemon glaze, sift the icing sugar into a mixing bowl. Add lemon juice, one tablespoon at a time, and mix together with a fork. Keep adding a tablespoon of lemon juice until you reach your desired consistency. You want the glaze to be smooth, but thin enough to drizzle.
Drizzle glaze over cookies. Leave for 10-15 minutes to set.

Nutrition Facts : ServingSize 1 cookie, Calories 199 calories

LEMONADE COOKIES

Lemonade Cookies image

Lemonade concentrate makes these simple cookies a tart treat!

Provided by Kathleen Dickerson

Categories Desserts Cookies Drop Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 7

Ingredients

1 cup butter
1 cup white sugar
2 eggs
3 cups sifted all-purpose flour
1 teaspoon baking soda
1 (6 ounce) can frozen lemonade concentrate, thawed
2 tablespoons white sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

Nutrition Facts : Calories 122.3 calories, Carbohydrate 17.1 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 75.6 mg, Sugar 9 g

LEMONY AFTERNOON COOKIES

Lemony Afternoon Cookies image

Soft and chewy, these lemon cookies have almost a cake-like texture. The lemon flavor is just enough citrus. Mixed with the sweetness of the cookie and the powdered sugar on top, lemon lovers are going to enjoy this cookie. They're light and refreshing.

Provided by Paige Nicholas @Isababe

Categories Cookies

Number Of Ingredients 9

Ingredients

1/2 cup(s) unsalted butter (softened)
1 1/2 cup(s) sugar
2 large eggs (room temperature)
1/4 cup(s) lemon juice
2 teaspoon(s) freshly grated lemon zest
1/4 teaspoon(s) salt
1/2 teaspoon(s) baking powder
2 1/2 cup(s) all-purpose flour
1/2 cup(s) powdered sugar (dusting tops of the cookies)

Steps:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large mixing bowl, add butter and sugar. Cream together, on medium speed, until well blended. Scrape down the sides of the bowl.
On low speed add eggs, one at a time, mix until blended. Add lemon juice and zest, mixing until blended.
In another bowl, stir together the flour, salt, and baking powder. Add to the cream mixture and mix together well.
Drop by rounded tablespoons, onto a prepared baking sheet, 2 inches a part. (I like to use a Tablespoon sized ice cream scoop.)
Bake for 12 - 15 minutes. Edges should be firm, with little or no color.
Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely. Dust with powdered sugar.

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