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 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.
LEMON VANILLA SUGAR COOKIES
Provided by Wanna Make This?
Categories dessert
Time 1h30m
Yield 8 to 9 cookies
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the flour and salt in a medium bowl and whisk to combine. Put the butter, granulated sugar, confectioners' sugar and lemon zest in a large bowl. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined. Add the flour mixture in 2 batches and mix until just combined.
- Scoop the dough with a 2-ounce cookie scoop, filling it fully with the dough. Then shape it into a straight-sided patty (like a hockey puck) that is 2 inches wide and 1/2 inch thick. Put the formed cookie on the prepared baking sheet. Repeat to make 7 to 8 more cookies and making sure there is at least 1 inch of space around each cookie on the baking sheet.
- Bake until the cookies have spread out and flattened by about half and the bottoms are lightly browned, 10 to 12 minutes, rotating the pan once halfway through the cooking time. Let cool 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
- Flip your cookies upside down so the flattest side is up. Use the yellow icing to make a thin line around the edge of each cookie. Then make 2 loops around the interior of the yellow border with the white icing and use a toothpick to fill in any gaps between the two colors. Fill in the middle space with the yellow icing and then make a circle with the white directly in the center. Immediately use a scribe or toothpick to lightly drag from the edge of the cookie to the middle to create the segments of your lemon. Repeat with the remaining cookies.
- Let the icing dry and crust over or serve immediately.
LEMON SUGAR COOKIES
I adopted this recipe in 9/2006. The name alone was enough to get my attention as I love lemon. These have a VERY subtle lemon taste - they more like a sugar cookie actually.
Provided by Color Guard Mom
Categories Dessert
Time 30m
Yield 72-96 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add sour cream; blend well.
- Add vanilla and lemon juice or extract.
- Add dry ingredients.
- Chill 3 to 4 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Grease cookie sheets.
- Shape dough into small balls and roll in extra sugar.
- Flatten balls using the bottom of a glass after arranging on cookie sheets.
- Bake 10 minutes or until lightly browned.
Nutrition Facts : Calories 61.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.5, Sodium 49.7, Carbohydrate 8.2, Fiber 0.1, Sugar 4.2, Protein 0.6
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
SUMMER LEMON SUGAR COOKIES
I call these "summer" cookies because I made them for a June graduation party. They are very refreshing and light. Top with a lemon glaze and you have perfection! I received this recipe in a newsletter from the Old Farmer's Almanac.
Provided by Clovis Ann
Categories Dessert
Time 50m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
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
Taken from a Healthy Meals in Minutes card. To freeze dough shape into cylinders (before the roll into 1in balls step) and wrap into heavy plastic wrap or freezer paper, press out as much air as possible. Freeze up to 1 month
Provided by Sam 3
Categories Dessert
Time 20m
Yield 18 cookies, 9 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 137.6, Fat 6.4, SaturatedFat 1.1, Sodium 114.6, Carbohydrate 18.8, Fiber 0.4, Sugar 7.6, Protein 1.5
OLD-FASHIONED LEMON SUGAR COOKIES
These large 3 1/4 inch cookies have a wonderful lemon flavor and a chewy texture. I prefer them without the sugar glaze, but it makes a classic cookie base for holiday frosting. I can't remember where I found this gem, I have modified it some. Our family has looked for a good sugar cookie recipe for years and just loves this one. I find that chilling the cookie dough before baking really helps in maintaining a "classic" shape during baking, but be sure to press the cookie before placing in the oven or they will be "gooey" in the center. I like to use an ice cream scoop that I found at Bed, Bath, and Beyond for a consistent volume. It is just slightly larger than 1 tablespoon. Perfect for these cookies. Hope you enjoy them as much as we do.
Provided by rfmnva
Categories Drop Cookies
Time 1h15m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Sift flour, baking soda, and salt into a bowl and set aside.
- Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended).
- Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes.
- Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
- Reduce speed and gradually add flour mixture. Mix until just combined.
- Chill mixture for at least 15 minutes.
- Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart.
- Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes.
- Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick.
- If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste.
- Return to freezer for approximately 5 minutes.
- Bake at 350° for 15 minutes.
- Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool.
- Repeat from step 8 till cookie mixture is depleted.
- Cookies can be stored in an airtight container at room temperature up to 3 days.
- Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.
Nutrition Facts : Calories 196.3, Fat 8.2, SaturatedFat 5, Cholesterol 38, Sodium 84.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.9, Protein 2.2
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