Summer Lemon Sugar Cookies Recipes

LEMON SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
• Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
• Stir in flour, baking powder, salt, vanilla, lemon zest and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop.
• Scoop cookie dough by the tablespoon full and roll into a ball.
• Add lemon sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 10 to 12 minutes or until lightly browned.

LEMON SUGAR COOKIES

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.

SUMMER LEMON SUGAR COOKIES

Steps:

• Sift together flour, baking powder and salt.
• In a large bowl, cream butter and sugar; add eggs, beating well.
• Beat in lemon rind and juice.
• Gradually add flour mixture, then stir in oats.
• Chill dough thoroughly (at least 2 hours).
• Roll level tablespoonfuls of dough into balls and place onto greased cookie sheets, allowing room for cookies to spread.
• Using a flat-bottomed glass or custard cup that has been greased and dipped into sugar, flatten each ball to a 1/4 inch thickness (dip the glass into sugar each time).
• Bake at 375 degrees F until lightly browned around the edges, about 8 - 10 minutes.
• Cool on cookie sheet for 1 minute, then carefully move to wire rack.

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 SUGAR COOKIES

Steps:

• Preheat oven to 350°F.
• Spray 2 non-stick cookie sheets with cooking spray, set aside.
• In a small bowl, combine flour and baking powder.
• In a med bowl, using an electric mixer, cream margarine and 1/3 cup of sugar until light and fluffy.
• Beat in lemon peel and food coloring.
• Alternately beat in flour mixture and lemon juice until well blended.
• Shape dough into 1in balls and roll in 2 tbs sugar (if using).
• Place 2in apart on prepared baking sheets.
• Using the tines of a fork, press a crisscross pattern into each cookie.
• Bake until edges are lightly golden, about 10 minutes.
• Transfer cookies to a wire rack to cool completely.

LEMON SUGAR TEA COOKIES

Steps:

• In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
• Bake 12 minutes in the preheated oven, or until lightly browned.