Lemony Snicket Cookies Recipes

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LEMONY SNICKETS



Lemony Snickets image

A cookie disguised as a snickerdoodle, but with a shocking surprise! A treat for fans of the books "A Series of Unfortunate Events" by Lemony Snicket, published by Harper Collins.

Provided by Elena Perez

Categories     Drop Cookies

Time 23m

Yield 30 cookies, 10-15 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup margarine
3/4 cup brown sugar, packed Very Firmly Down
3/4 cup sugar
2 eggs or 2 egg substitute
1/2 teaspoon lemon extract
1 3/4 cups all-purpose flour (Versatile Flour Dust)
2 cups uncooked rolled oats (Visciously Flattened Down)
1/4 cup crystallized ginger, Very Finely Diced
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon sugar
1 teaspoon cinnamon

Steps:

  • Heat oven to 375.
  • Beat butter and sugar together, add eggs and lemon extract.
  • Combine flour, oats, cinnamon, soda and salt. Add to sugar mixture, mix well, stir in crystallized ginger.
  • Drop by rounded teaspoonfuls onto cookie sheet.
  • For disguise: In small bowl, combine 1 t sugar and 1 t cinnamon; sprinkle the disguise lightly over each cookie.
  • Bake 8-10 minutes. Do not bake too long, or you may need the aid of the Volunteer Fire Department.

Nutrition Facts : Calories 442.9, Fat 20.7, SaturatedFat 12.2, Cholesterol 91.1, Sodium 278.3, Carbohydrate 59.5, Fiber 2.4, Sugar 31.7, Protein 6.3

LEMONY SNICKET COOKIES



Lemony Snicket Cookies image

Make and share this Lemony Snicket Cookies recipe from Food.com.

Provided by BekW8670

Categories     Dessert

Time 1h20m

Yield 72 cookies

Number Of Ingredients 13

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon lemon zest
1 (15 ounce) container low-fat ricotta cheese
2 cups confectioners' sugar, sifted
3 tablespoons lemon juice (about 1 large lemon)
candy sprinkles, for decoration

Steps:

  • Preheat oven to 350. Lightly grease cookie sheets.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar on medium speed until creamy; then beat in eggs, vanilla, lemon zest, and ricotta until blended.
  • Add flour mixture and beat until combined. Cover and chill at least an hour.
  • Shape dough into balls, and place on cookie sheets.
  • Bake 10 minutes, or until bottoms are light brown. cool for about 1 minute, then transfer cookies to a wire rack to cool.
  • While they cool, make glaze: Stir confectioners' sugar and lemon juice in small bowl until smooth. Drizzle evenly over each cookie. Garnish with sprinkles. Let stand until glaze is hardened.

Nutrition Facts : Calories 76.2, Fat 1.9, SaturatedFat 1.2, Cholesterol 10.4, Sodium 64.6, Carbohydrate 13.2, Fiber 0.2, Sugar 7.5, Protein 1.6

LEMON SPRITZ COOKIES



Lemon Spritz Cookies image

Provided by Food Network Kitchen

Time 1h

Yield about 84

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon packed finely grated lemon zest (from 2 lemons)
1 large egg
1 teaspoon pure lemon extract
1/2 teaspoon pure vanilla extract
Yellow sanding sugar and/or nonpareils, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
  • Fill a cookie press with the dough according to the manufacturer?s directions; press the dough 1 1/2 inches apart onto unlined baking sheets. Decorate with sanding sugar and/or nonpareils.
  • Bake, switching the pans halfway through, until the cookies are golden around the edges, 14 to 17 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

LEMON CRINKLE COOKIES



Lemon Crinkle Cookies image

These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners' sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners' sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg
2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (about 2 medium lemons)
6 to 8 drops yellow food coloring, optional (for brighter yellow color)
1/2 cup confectioners' sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl.
  • Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
  • Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
  • Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

LEMON SPRITZ COOKIES



Lemon Spritz Cookies image

Best lemon spritz cookie recipe!

Provided by MrsB

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 40m

Yield 48

Number Of Ingredients 9

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 ½ teaspoons finely grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.
  • Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.
  • Bake in the preheated oven until lightly browned, 12 to 14 minutes.

Nutrition Facts : Calories 81.5 calories, Carbohydrate 9.2 g, Cholesterol 16.4 mg, Fat 4.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 57 mg, Sugar 4.2 g

LEMONY SLICE-AND-BAKES



Lemony Slice-and-Bakes image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly     Low Cal     Low Sodium     Lemon     Shower     Edible Gift     Christmas Eve     Engagement Party     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 50

Number Of Ingredients 13

Cookies:
2 1/2 cups all-purpose flour
1/2 teaspoons kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 tablespoons finely grated lemon zest
1 teaspoon vanilla extract
4 large egg yolks
Icing:
1 1/4 cups powdered sugar
2 tablespoons (or more) fresh lemon juice
Food coloring (optional)
Sanding sugar (optional)

Steps:

  • For cookies:
  • Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.
  • Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
  • For icing:
  • Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

BUTTERY LEMON SANDWICH COOKIES



Buttery Lemon Sandwich Cookies image

My grandson approves of these lemony sandwich cookies made with crackers and prepared frosting. Decorate them with whatever sprinkles you like. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 4

3/4 cup lemon frosting
60 Ritz crackers
24 ounces white candy coating, melted
Nonpareils, jimmies or sprinkles, optional

Steps:

  • Spread frosting on bottoms of half of the crackers; cover with remaining crackers. Dip sandwiches in melted candy coating; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 171 calories, Fat 9g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON SANDWICH COOKIES



Lemon Sandwich Cookies image

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

16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling

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.

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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.
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