GLAZED LEMON COOKIES
For the true lemon lover, these crisp cookies are the perfect treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g
GLAZED LEMON COOKIES
Delicious shortbread-like cookies with a sweet-tart lemon glaze! These are a favorite of everyone in my family!
Provided by Groovygal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
- Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined.
- Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
- Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
- While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 13 g, Cholesterol 15.3 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 45.5 mg, Sugar 7.6 g
GLAZED LEMON DROP COOKIES
Steps:
- 1.Preheat oven to 350 degrees. 2.In mixing bowl, cream sugar, shortening, and eggs 3.Add vanilla and lemon extract (or 2 tsp lemon juice). 4.Combine dry ingredients. Stir in flour, baking soda, baking powder, and salt. 5.Crush lemon drops in blender or food processor. 6.Add lemon zest and crushed lemon drops. 7.Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking). 8.Bake for 10 minutes. Let cool slightly on pan for about 5 minutes. 9.Make the glaze by mixing powdered sugar with lemon juice to desired consistency. 10.Brush glaze over cookie tops after cookies have cooled slightly. Let cookies cool completely.
GLAZED LEMON COOKIES
For those that love extra lemon! The cookies alone have a light lemon flavor, the icing has a flavor that my family says is a mix between lemon head candies and lemon sherbet. We also make these with oranges or limes, substituting the zest and juice. When I first made these, I had to do a double-take in my reading- It calls for 1/3 cup of juice in the icing. That was not a typo.
Provided by ValkyrieQueen
Categories Dessert
Time 1h10m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 11
Steps:
- Ingredients list includes cookies and glaze. THe last three items listed are for the glaze.
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
- Glaze: In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
Nutrition Facts : Calories 147.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 17.9, Sodium 112, Carbohydrate 26.6, Fiber 0.4, Sugar 18.3, Protein 1.4
GLAZED LEMON COOKIES
Another recipe from the May 2009 everyday FOOD magazine that I don't want to lose when I get rid of the magazine. I love everything lemon!!
Provided by ddav0962
Categories Drop Cookies
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In medium bowl whisk together flour, baking soda, salt, lemon zest.
- In large bowl, using electric mixer, beat butter and sugar til light and fluffy.
- Add egg, vanilla and lemon juice. Beat until combined.
- With mixer on low, beat in flour mixture.
- Drop dough by heaping tbsps, 1" apart onto 2 baking sheets.
- Bake until edges are golden, 15-20 minutes, rotating baking sheets halfway through.
- Let cool 2 minutes on sheets, then transfer to wire rack to cool completely.
- Spread cookies with
- lemon glaze and let set, about 1 hour.
Nutrition Facts : Calories 148.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 19, Sodium 78.5, Carbohydrate 26.8, Fiber 0.4, Sugar 18.3, Protein 1.4
EASY LEMON DROP COOKIES
No one would suspect that these adorable, glazed cookies are low in fat. Jalayne Luckett bakes up the cute citrus bites in her Marion, Illinois kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON COOKIES WITH GLAZE
These little lemon cookies with glaze are a cross between madeleines and lemon pound cake. They are easy to freeze for later, and they make great potluck cookies. Enjoy! Store in airtight container for up to 1 week.
Provided by duetfreak
Categories Desserts Cookies Fruit Cookie Recipes Lemon
Time 40m
Yield 40
Number Of Ingredients 13
Steps:
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Cream sugar and butter together with an electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined.
- Refrigerate dough until slightly firm, about 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.
- Bake until just golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking time (one sheet of cookies took about 12 minutes, the other sheet ended up taking 16 minutes). Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- While cookies cool, mix powdered sugar, lemon juice, milk, and lemon zest for glaze together and lightly drizzle cookies when they are almost completely cooled.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 20.3 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 71.5 mg, Sugar 12.8 g
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4.7/5 (106)Total Time 30 minsCategory DessertCalories 105 per serving
- Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
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- Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
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- Preheat the oven to 350 degrees. Whisk together the flours, starches, baking powder and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the egg, vanilla, lemon juice and lemon zest. Stir again and then add the dry ingredients and mix until combined.
- Roll or scoop into 1" balls and place on a parchment paper or silpat lined baking sheet. Baked for 10 minutes, until the cookies are set, but not browned. They will be small, round cookies and shouldn't flatten or spread much at all. Remove from the oven and transfer to a wire rack to cool completely.
- Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and drizzled or poured. Dip the top of each cooled cookie into the glaze and then place on a wire rack to allow the frosting to set. The glaze should be dry within a few minutes. Transfer the cookies to an airtight container. They should keep well at room temperature for a few days, or in the freezer for up to two months. Enjoy!
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