LEMON DRIZZLE COOKIES
Cookies similar to shortbread but richer, crumbly and sweet with the zesty flavour of lemon topped with lemon icing drizzle.
Provided by Emma
Categories Biscuits / Cookies
Time 55m
Number Of Ingredients 10
Steps:
- Beat the butter until it is light and fluffy.
- Then add in the icing sugar (powdered sugar) and mix until everything is well combined.
- Beat in the vanilla extract and the egg yolk until you have a pale creamy batter.
- Fold in the lemon zest and juice.
- Then fold in the flour to bring everything together. Then chill it in the fridge for at least 30 minutes.
- Once the chilling time is up preheat your oven to 190C / 375F / Gas mark 5 and take your dough out of the fridge. Line 2 baking sheets with parchment paper.
- Roll the dough out till it is 5 millimetres thick, and cut out 2 inch (5 centimetre) rounds and place them on your baking trays with a little space between them.
- Pop them in your oven but keep a close eye on them, as they will brown quickly once baked.
- While your cookies are cooling it's time to make your icing.
- In a small bowl place your icing sugar, half of your lemon juice and yellow food colouring if using and mix all together. Add more lemon juice a little at a time to get the right drizzling consistency.
- Then drizzle over your cooled cookies.
- Kept in an airtight tin these cookies will stay fresh for up to 5 days.
LEMON COOKIES WITH LOVELY LEMON GLAZE
These gorgeous lemon cookies are soft in the middle with crispy edges, and are delicious topped with a lovely lemon glaze. Add poppy seeds to these homemade lemon cookies to easily make them lemon poppyseed cookies! Lemon lovers will LOVE these cookies.
Provided by Monique Volz of AmbitiousKitchen.com
Time 31m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.
- In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined. (It's SUPER important the egg is at room temperature. To achieve this, just run it under warm water for 1 minute).
- Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.
- Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a circle. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.
- Bake for 11-14 minute or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.
- Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with a teaspoon at a time). Glaze should be somewhat thick.
- Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy! Makes 12 cookies.
Nutrition Facts : ServingSize 1 cookie with glaze, Calories 165 kcal, Carbohydrate 26.9 g, Protein 1.4 g, Fat 6.1 g, SaturatedFat 3.7 g, Fiber 0.5 g, Sugar 17.4 g
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 CRINKLE COOKIES
Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.
Provided by hantie96
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
- Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
- Cover bowl and refrigerate cookie dough for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
- Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
- Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g
LEMON DRIZZLE CAKE
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Provided by Tana Ramsay
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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.
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.
CHEWY HONEY LEMON COOKIES
Make and share this Chewy Honey Lemon Cookies recipe from Food.com.
Provided by MARIA MAC
Categories Drop Cookies
Time 18m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- In a small bowl, combine flour and baking soda. Beat honey, butter, sugar and lemon peel with an electric mixer, in a large bowl, until creamy. Add egg substitute and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended.
- Drop dough by rounded teaspooons 2 inches apart on nonstick or lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks.
- While cookies cool, blend powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
- Makes 24 cookies.
LEMON BISCOTTI WITH LEMON DRIZZLE
Here"s a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.
Provided by Ceezie
Categories Dessert
Time 1h10m
Yield 30 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly).
- Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes.
- Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes.
- Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
- Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.
More about "lemon drizzle cookies food"
EASY DESSERT LEMON GLAZE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMONY SLICE-AND-BAKES RECIPE | BON APPéTIT
From bonappetit.com
LEMON DRIZZLE CAKE - EASIEST EVER ONE BOWL RECIPE
From tamingtwins.com
THE BEST LEMON COOKIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
EASY LEMON COOKIES WITH LEMON GLAZE RECIPE - HALF …
From halfscratched.com
EASY LEMON DRIZZLE - FRIENDSHIP BREAD KITCHEN
From friendshipbreadkitchen.com
10 LEMON SUGAR COOKIES THAT ARE FULL OF BRIGHT FLAVOR
From allrecipes.com
CRANBERRY-LEMON COOKIES RECIPE - FOOD NETWORK
From foodnetwork.com
Author Richmond Flores for Food Network Kitchen FromSteps 4Difficulty Easy
LEMON CHEESECAKE COOKIES - AMANDA COOKS & STYLES
From amandacooksandstyles.com
LEMON GLAZED SUGAR COOKIES | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
GLAZED LEMON COOKIES - COOKING CLASSY
From cookingclassy.com
LEMON SUGAR COOKIES WITH WHITE CHOCOLATE DRIZZLE | 24BITE® …
From 24bite.com
THIN CRISP LEMON COOKIES - SAVOR THE BEST
From savorthebest.com
LEMON GLAZE FOR CAKE {LEMON DRIZZLE ICING} - CAKEWHIZ
From cakewhiz.com
LEMON DRIZZLE FOR COOKIES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MUSCLEFOOD LEMON DRIZZLE COOKIE 60G
From musclefood.com
LEMON DRIZZLE COOKIE | ETSY CANADA
From etsy.com
VEGAN LEMON SHORTBREAD COOKIES - THE PERFECT CHEWY AND SOFT …
From aredspatula.com
LEMON DRIZZLE CRANBERRY COOKIES - JOY FILLED EATS
From joyfilledeats.com
MARYLAND COOKIES NOW COME IN A LEMON DRIZZLE FLAVOUR
From delish.com
VEGAN LEMON DRIZZLE COOKIES - BAKEDBYCLO | VEGAN DESSERT BLOG
From bakedbyclo.com
EASY LEMON BISCUITS - EFFORTLESS FOODIE
From effortlessfoodie.com
EASY LEMON CAKE MIX COOKIES RECIPE WITH LEMON GLAZE DRIZZLE
From confessionsofparenting.com
LEMON DRIZZLE COOKIES RECIPE | SHE'S NOT COOKIN' | RECIPE | LEMON ...
From pinterest.ca
EASY LEMON CRINKLE COOKIES | LIL' LUNA
From lilluna.com
LEMON DRIZZLE CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
LEMON BISCOTTI WITH SOUR LEMON DRIZZLE RECIPE | MYRECIPES
From myrecipes.com
LEMON POMEGRANATE COOKIES {WITH WHITE CHOCOLATE DRIZZLE}
From seductioninthekitchen.com
LEMON OLIVE OIL COOKIES WITH LEMON DRIZZLE
From bertollioliveoil.com.au
LEMON MELTAWAY COOKIES - PRINCESS PINKY GIRL
From princesspinkygirl.com
LEMON-DRIZZLE COOKIES RECIPE | WOOLWORTHS
From woolworths.com.au
LEMON DANDELION COOKIES - VEGGIE DESSERTS
From veggiedesserts.com
LEMON DRIZZLE COOKIES RECIPE | SHE'S NOT COOKIN'
From shesnotcookin.com
LEMON DRIZZLE LOAF - WHOLESOME PATISSERIE
From wholesomepatisserie.com
LEMON DRIZZLE COOKIES - FOOD NEWS
From foodnewsnews.com
CARDAMON COOKIES WITH A LEMON DRIZZLE - WHOLESOME PATISSERIE
From wholesomepatisserie.com
LEMON SHORTBREAD COOKIES WITH CHOCOLATE DRIZZLE
From thelemonbowl.com
LEMON OLIVE OIL COOKIES WITH LEMON DRIZZLE - DAEN'S KITCHEN
From daenskitchen.com
LEMON DRIZZLE COOKIES - EASY LEMON COOKIE RECIPE - DELISH
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love