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
VERY LEMON COOKIES
These are very delicious with a great burst of lemon! If you aren't a lemon lover, then these aren't for you! You will find the lemon oil and the lemon powder at a craft store , or you may choose to use lemon juice. Using the lemon juice will not produce the level of tartness as it would with the lemon oil. Times are guestimated, as the level of doneness is up to you.
Provided by FLUFFSTER
Categories Dessert
Time 39m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
- To prepare the dough:
- In a medium-sized bowl, beat the butter and sugar until light and fully. Add the egg, vanilla, baking powder, salt, lemon oil, and lemon powder, beating on medium speed until well blended. Add the flour and coconut, beating until thoroughly combined. Use food color to tint the cookies yellow. Gel-paste food color will give the most intense color; be aware that with paste colors, you only need to add the merest touch. Dip a toothpick in the color, and then dip it into the dough. Repeat a couple of times. Mix the dough, adding more color until it's as intense as you like.
- To shape the cookies: Place the coarse sugar in a small bowl. Drop the dough by tablespoonfuls into the bowl, one at a time, shaking the bowl to coat with sugar. Gently roll cookies into smooth balls with your hands, then transfer to the prepared baking sheets.
- To bake the cookies: Bake the cookies for 9 to 10 minutes, for soft cookies. For crunchier cookies, bake for 12 minutes, until they're barely beginning to brown around the edges. Remove from the oven, and after a few minutes transfer them to a rack to cool.
- Variation: You can make these cookies using fresh lemons instead of lemon powder and lemon oil (though they won't be nearly as intensely citrus-y). Substitute 1/4 cup freshly squeezed lemon juice (the juice of one medium-large lemon), and the grated rind from one lemon. You may also omit the coconut and/or food coloring, if you like. Bake the cookies for 12 minutes, until they feel barely set in the center (for softer cookies); or 14 minutes (for crisper cookies).
SOFT LEMON COOKIES FROM SCRATCH
These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there. This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. Following this recipe as written, you can take comfort in knowing you're not feeding your children any artificial colorings.
Provided by Susan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
- Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
- Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
- Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 9.3 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.
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 SANDWICH COOKIES
These lemon sandwich cookies are sophisticated, delicious, and very easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
- Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
- Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
More about "very lemon cookies recipes"
11 BEST RECIPES FOR LEMON COOKIES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Cream Cheese Lemon Cookies. The addition of cream cheese gives these citrus-forward cookies a soft, tender texture and the lemon icing adds a lovely sweetness.
- Easy Lemonade Cookies. Try these simple lemonade cookies to bring the roadside stand to the dessert table. They use frozen lemonade concentrate to give them a burst of assertive citrus flavor.
- Lemon Butter Cookies. These powdered sugar-coated lemon cookies taste similar to classic snowballs, except with a bright hint of citrus from grated lemon zest and fresh juice.
- Lemon Icebox Cookies. These simple icebox cookies make a great option for a busy afternoon since the dough gets refrigerated until hard, then sliced and baked.
- Classic Lemon Bars. A classic lemon bar needs a buttery crust and a smooth, fluffy filling with lots of citrus flavor. This recipe calls for more lemon juice than the recipes your grandma may have used, giving the filling a tender texture and a very lemony taste.
- Black and White Cookies. With just a hint of lemon, black and white cookies are fun to bake. The cookie batter is flavored with lemon and vanilla extracts, while a combination of all-purpose and cake flours ensures a soft, cake-like texture.
- Lemon Poppyseed Hamantaschen. For your Purim dessert table, try these light and spring-like lemon poppyseed hamantaschen cookies. Lemon curd perfectly complements the tender, shortbread-like dough that can be made both dairy or pareve, depending on whether you use a curd that includes butter or cream.
- Zucchini Lemon Cookies. If you have extra zucchini on your hands, whip up a batch of these delicious and versatile cookies. They taste great filled with walnuts and lemon zest, then topped with a lemon icing.
- Vegan Lemon Sugar Cookies. Vegans won't miss the butter in these sweet treats that taste just like a classic sugar cookie without any animal products. Silken tofu helps give them the right texture and fresh lemon juice adds that bright note.
- Lemon Shortbread Bar Cookies. These bar cookies have a buttery, crumbly shortbread crust to give the classic lemon bar a slightly different twist. They make a perfect ending to a summery BBQ or an easy contribution to any get-together.
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