SOFT AND CHEWY LEMON COOKIES
These soft and chewy lemon cookies are packed with big, bold lemon flavor for all you lemon lovers! They're soft, chewy and not at all cakey!
Provided by Averie Sunshine
Categories Cookies
Time 25m
Number Of Ingredients 14
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
- Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
- Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn't bubble it's old and expired. Beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake or undersides could become too browned. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
- Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.
Nutrition Facts : Calories 267 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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.
EASY LEMON COOKIES
Buttery lemon cookies with a fresh lemon glaze.
Provided by Jessica Holmes
Categories Dessert
Time 52m
Number Of Ingredients 11
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
LEMON COOKIES FROM SCRATCH
This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.
Provided by mushdg02
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
- Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
- Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
- Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g
LEMON COOKIES
Steps:
- Follow recipe for basic butter cookies, mixing in lemon juice and zest after adding flour.
LEMON COOKIES RECIPE
These lemon cookies are soft and chewy and absolutely delicious. Coat them in powdered sugar before baking for amazing crinkle cookies everyone will love!
Provided by Stacey Mebs
Categories Lunchbox
Time 25m
Number Of Ingredients 11
Steps:
- In a food processor, or the bowl of a stand mixer, mix together the sugar and lemon zest until well combined and the sugar is lightly yellow and fragrant. Add the softened butter to the sugar and mix until light and fluffy. Add the vanilla, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Chill the dough for one hour. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside. Roll the cookie dough into tablespoon sized balls, roll them in powdered sugar and place them 2 inches apart on the baking sheet. Bake for 10-11 minutes or until they are just starting to brown on the edges and are no longer shiny. Do not over bake the cookies. Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.
Nutrition Facts : ServingSize 1 cookie, Calories 108 calories, Fat 4 g, Carbohydrate 17 g, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 34 mg, Sugar 11 g
LEMON CRISP COOKIES
I received this cookie in a cookie swap this year. These were my favorites of the bunch! I haven't tried these yet, but I think that I will refrigerate the dough and make them into balls. Just to get a more "perfect" looking cookie.
Provided by graciethebaker
Categories Drop Cookies
Time 1h5m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat butter and sugar until fluffy.
- Add egg, lemon zest, juice, vanilla and beat again.
- In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
- Add dry ingredients to wet in two batches, until just blended.
- Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
- Sprinkle with colored sugar.
- Bake for 10-12 minutes until edges are lightly browned.
- Cool on cookie sheet for 1 minute then move to a cooling rack.
GINGER-LEMON COOKIES
Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)
Provided by spatchcock
Categories Dessert
Time 28m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Set the oven at 325 degrees.
- Line 2 baking sheets with parchment.
- In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
- When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
- Sift the flour, baking powder, ginger, and salt.
- With the mixer set on its lowest speed, add the dry ingredients to the batter.
- Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
- With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
- Arrange them 2-inches apart on the baking sheets.
- Put the remaining 3 tablespoons of sugar in a bowl.
- Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
- Bake the cookies for 18 minutes or until the edges are golden brown.
- Cool on wire racks.
- Store in an airtight container.
FRESH LEMON MUFFINS
Make and share this Fresh Lemon Muffins recipe from Food.com.
Provided by hudelei
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
- Add eggs; stir in lemon rind and juice.
- Combine flour, baking powder, and salt; add to butter mixture.
- Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
- Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
- Bake at 375F for 15 minutes.
- Remove from pans immediately to cool.
LEMON SNOWFLAKE COOKIES
Easy and very lemony!
Provided by Jennifer
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
- Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 9.1 g, Cholesterol 4.4 mg, Fat 1.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 53 mg, Sugar 6.9 g
LEMON CRINKLE COOKIES
Steps:
- Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
- Stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.
Nutrition Facts : Calories 105 kcal, Carbohydrate 17 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 64 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 cookie
FRESH CRANBERRY COOKIES
These are a holiday favorite at our house. Moist cake-like cookies with lots finely chopped fresh cranberries. The Lemon Glaze is a must and really compliments these cookies.
Provided by akgrown
Categories Dessert
Time 28m
Yield 4-5 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor or blender pulse cranberries until medium-fine. Set aside.
- Cream sugar and butter.
- Add all the rest of the ingredients except cranberries; mix well.
- Gently mix in cranberries.
- Drop by spoonfuls on greased cookie sheet.
- Bake at 375* for 8 to 10 minutes or until rim of cookie is lightly browned. Don't overbake or they will be dry and hard. :-).
- Brush on the glaze while still warm.
- *GLAZE*.
- Combine powdered sugar and lemon juice till smooth. Should be very thin like gravy. Add more or less sugar for right consistency.
LEMON CRINKLE COOKIES
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
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.
FRESH LEMON GLAZE FOR SCONES, COOKIES - BISCUITS AND CAKES
This is a wonderfully simple and delicious lemony glaze to drizzle over freshly baked scones, cookies - biscuits or cakes! The optional addition of lavender or lemony herbs are my take on my mother's recipe.
Provided by BecR2400
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, whisk together the confectioner's sugar and the juice and zest of 1 lemon. Stir in the lavender flowers or lemony herbs, if using.
- Drizzle over warm scones, cookies/biscuits, or cakes.
- Note: You may also use other citrus such as oranges or limes, in place or with the lemons.
Nutrition Facts : Calories 116.7, Sodium 0.6, Carbohydrate 29.9, Sugar 29.3
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4.9/5 (29)Estimated Reading Time 8 minsCategory DessertTotal Time 1 hr 7 mins
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.
- Mix in the lemon zest, lemon juice, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
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- Preheat the oven to 350° and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the confectioners' sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
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5/5 (25)Total Time 1 hr 29 mins
- In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Add the egg, vanilla extract, lemon juice, and lemon zest and beat again until combined. Scrape down the sides of the bowl with a spatula as necessary.
- Reduce the mixer speed to low and gradually add the flour mixture. Add the food coloring, if using. Mix until just combined. Cover bowl and chill in the refrigerator for at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
- When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
LEMON CRINKLE COOKIES FROM SCRATCH - CHOCOLATE WITH …
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4.5/5 (2)Calories 131 per servingTotal Time 1 hr 32 mins
- Cream together the butter and sugar until light and fluffy. Beat in eggs, lemon juice and lemon extract.
- Whisk together the flour, baking powder and salt until combined. Add dry ingredients to the wet and stir until well mixed. Add yellow food coloring if desired. Chill the dough for at least one hour or up to several days.
- Preheat oven to 350 F. Roll the dough into 1 inch balls and roll in the powdered sugar until thickly coated and place on a baking sheet.
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- Cream the butter and sugar in your stand mixer until light and fluffy, about 2-3 minutes then add in the lemon zest, vanilla, egg and lemon juice and combine fully.
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- Wrap the dough in saran wrap and refrigerate for at least two hours (preferably overnight), then when you're ready to bake, preheat the oven to 350 degrees.
- Using a tablespoon scoop, drop tablespoon amounts into powdered sugar and roll until well covered then place onto a cookie sheet.
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- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
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