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 TEA COOKIES
Delightful lemon flavored cookies.
Provided by Tamme
Categories Desserts Cookies Drop Cookie Recipes
Time 2h
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 10.9 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 58.4 mg, Sugar 6.3 g
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.
BUTTERCREAM-FROSTED LEMON SUGAR COOKIES
Super tender and chewy lemon-infused sugar cookies with an optional sweet lemony buttercream frosting are a beautiful bright treat to enjoy (and maybe even share!) I like to make a half recipe of the frosting, and keep about half of the cookies unfrosted, since not everyone always wants the extra sweetness!
Provided by Rebekah Rose Hills
Categories Sugar Cookies
Time 55m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with a silicone baking mat (such as Silpat®) or parchment paper.
- Cream sugar and 1 cup butter together in a bowl with an electric mixer on high until light and fluffy, about 2 minutes. Add in egg yolks, 1 at a time, until well incorporated and fluffy; don't overmix. Blend in all of the zest from the lemon and 3 tablespoons of lemon juice (if you have extra juice, reserve it for the frosting).
- Combine flour, baking soda, and cream of tartar in a bowl and whisk to blend. Slowly add the dry ingredients to the mixing bowl with the butter-sugar mixture and mix in on low speed until just combined. Scrape down the sides and bottom with a spatula until cookie dough is evenly blended.
- Use a 1 1/2-tablespoon cookie scoop to scoop out 12 dough balls and set, evenly spaced, onto the prepared baking sheet. Don't flatten them, you can leave them just as they come out of the scoop. If you don't have a scoop, just shape walnut-sized balls by hand.
- Bake in the preheated oven until bottoms are very lightly browned and tops begin to appear crackled, 10 to 11 minutes. Cool on the baking sheet for 2 to 3 minutes and then very carefully move to a cooling rack to complete cooling (they will be very soft still).
- Repeat with remaining dough until all cookies are baked and cooled.
- When cookies are cooled, make the buttercream frosting by whipping 3 cups of confectioners' sugar with 1/2 cup butter; start on low speed until butter and sugar begin to combine, then turn up the speed slowly. When sugar and butter are mostly combined, add in lemon juice and whip until creamy and smooth. Check consistency and flavor; you can add a little extra lemon juice or milk if you want a creamier consistency. But if you want the texture fairly stiff you may not need extra liquid at this point.
- Frost the cooled cookies as desired and allow the buttercream to set before stacking or storing the cookies.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 29.3 g, Cholesterol 44.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 44.7 mg, Sugar 20.7 g
LEMON SUGAR COOKIES
Somehow these achieve this amazing chewy texture yet stay light and soft. Lemony and sweet. Caramelized and golden brown on the bottom. The granulated sugar on the outside kind of disappears, but gives a hint of sheen and crispiness on the outside. These are exactly what you want when you think "lemon sugar cookie".
Provided by Marianne Williams
Categories Lemon Cookies
Time 2h35m
Yield 24
Number Of Ingredients 12
Steps:
- Whisk together flour, pudding mix, salt, baking powder, and baking soda in a large bowl; set aside.
- Combine white sugar, brown sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed to release oils of lemon zest into sugar, and until fragrant, about 20 seconds. Add melted butter and mix on medium speed until smooth, about 20 seconds. Add eggs, lemon juice, and vanilla and mix until smooth, about 20 seconds. Add flour mixture to butter mixture and mix on medium-low speed until just combined (be sure not to overmix), about 20 seconds. Scrape down sides and bottom of bowl and mix for 2 more seconds.
- Cover bowl with plastic wrap and refrigerate for 2 hours, up to overnight.
- Preheat oven to 375 degrees F (190 degrees C) with racks on upper and lower third of oven. Place remaining 1/2 cup sugar on a shallow plate and set aside. Line two large baking sheets with parchment paper.
- Remove cookie dough from refrigerator and scoop with a spoon or ice-cream scoop into 2 1/2 ounce balls. Roll with hands to form an even ball and roll in sugar. Place about 1 1/2-inches apart on prepared baking sheets.
- Place baking sheets on upper and lower racks and bake until cookies have spread, are starting to crackle on top, and are golden brown around the edges, 15 to 18 minutes, rotating pans and switching racks halfway through. Remove and let cool slightly on baking sheets, about 5 minutes. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 266.1 calories, Carbohydrate 37.6 g, Cholesterol 46 mg, Fat 12.1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 7.5 g, Sodium 188 mg
LEMON SUGAR COOKIE
From the 1957 edition of Betty Crocker's Cook Book for Boys and Girls, this sugar cookie is fun for kids to make. My son Joel chose to make this recipe specifically because it calls for use of a grater, which he'd seen in the back of my pots and pans cupboard and wanted to try. It's a little tough to flatten these cookies, but we discovered you don't want to flatten them too thin, anyway, because then they tend to blacken. The lemon flavor is very mild, the cookie surprisingly sweet and yummy! Its texture is crisp yet light. We think boys and girls and everybody everywhere will still like this vintage, tasty treat!
Provided by lilachandler73
Categories Drop Cookies
Time 23m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 385 degrees Fahrenheit.
- Blend together shortening, salt, lemon rind and sugar. Beat in egg and milk. Stir in all other ingredients.
- Squish a roughly teaspoon-to-tablespoon-size amount of the dough, which is coarse until squished, and place in rows on a greased baking sheet.
- For pizzazz, dust cookies with nutmeg or colored sugar.
- Bake 6-10 minute until light golden. (Watch! They darken quickly!).
- Tip: Use the rest of the lemon to make fresh lemonade, delicious!
Nutrition Facts : Calories 149.1, Fat 6.2, SaturatedFat 1.6, Cholesterol 10.6, Sodium 159.9, Carbohydrate 21.9, Fiber 0.4, Sugar 11.1, Protein 1.8
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