FROSTED LEMON SUGAR COOKIES
I just find the sugar cookie recipes a bit too rich for my taste, so I modified them by adding some lemon.
Provided by Lulu MD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated.
- Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined.
- Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet.
- Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes.
- Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 21.2 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 80.9 mg, Sugar 13.1 g
FROSTED LEMON-RICOTTA COOKIES
I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"-Renee Phillips, Owosso, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. Beat in the eggs, cheese, lemon juice and zest. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. , Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a small bowl, combine the frosting ingredients. Spread over cookies.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 101mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
FROSTED CAKE MIX LEMON COOKIES
Refreshing! A great lemon cookie treat made easy with cake mix and frosting. They're great with lemonade on a warm summer day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, butter, shortening and egg on medium speed about 1 minute or until blended.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet. Cool completely. Frost with frosting. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 15 g, TransFat 1 g
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-FROSTED GINGER COOKIES
Enjoy these lemon-frosted cookies made using Betty Crocker® gingerbread cookie mix - a homemade Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, honey, flour and egg until dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In small bowl, mix cream cheese, powdered sugar and lemon peel. Frost cookies.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg
FROSTED LEMON COOKIES
These cookies were made by a lady in a cookie exchange years ago and they've been a holiday favorite ever since. They're the first to go on the entire cookie tray! They are amazing. I'd eat them year-round if they didn't require a little extra prep time with the fresh lemon!
Provided by SHERRIBERRI519
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Combine butter and sugar for cookies in a large bowl; beat with an electric mixer until fluffy. Mix in cornstarch. Add flour, lemon juice, and lemon peel; beat on low speed until a soft dough forms. Shape dough into a 2-inch diameter log. Wrap in waxed paper and chill in the refrigerator until firm, 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from refrigerator and cut into 1/4-inch slices. Place cookies on an ungreased cookie sheet.
- Bake in the preheated oven until firm, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Repeat with remaining dough.
- While cookies are baking, combine powdered sugar, butter, lemon peel, lemon juice, and food coloring for frosting in a large bowl; beat with an electric mixer until smooth. Spread frosting onto cooled cookies. Let frosting dry completely before storing.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 18.9 g, Cholesterol 33.9 mg, Fat 12.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 8.1 g, Sodium 91.4 mg, Sugar 8.9 g
LEMON-FROSTED SUGAR COOKIES
I was looking to make sugar cookies for an event and disappointed to not find a relatively healthy version here. So now I'm adding one. This one began as a Cooking Light recipe and includes my adjustments. Not your typical sugar cookie, the wheat germ gives these a pale brown color and a nuttiness that contrasts nicely with the lemon glaze. The dough needs to chill at least four hours and does best if chilled overnight, so you need to plan ahead with this one.
Provided by justcallmetoni
Categories Dessert
Time 48m
Yield 20 3 inch sq cookies, 20 serving(s)
Number Of Ingredients 21
Steps:
- To prepare cookies, beat Splenda, sugar, yogurt and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes).
- Add egg, egg whites, lemon zest and vanilla beating well.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to the sugar mixture, mixing well. Spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
- Preheat oven to 400°.
- Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. If the dough gets very soft in this stage, return to the fridge to chill again to retain firmness. Too much flour will end with a tough cookie.
- Alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
- Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
- Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
- To make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. If the icing seems too thick, add a bit more lemon juice to thin. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. If using disposible bag, trim a tiny hole in one corner, and drizzle icing over cookies.
- If the icing seems to be too thick you can add more lemon juice (which will make the icing more tart) or you can add a little more milk (which keeps the flavor more neutral).
- Sprinkle with assorted sugar sprinkles or other decorations, if desired.
Nutrition Facts : Calories 160.7, Fat 4, SaturatedFat 2.3, Cholesterol 19.8, Sodium 97.5, Carbohydrate 29.3, Fiber 0.5, Sugar 18.7, Protein 2.3
FROSTED CAKE MIX LEMON COOKIES
Refreshing! A great lemon cookie treat made easy with cake mix and frosting. They're great with lemonade on a warm summer day.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, butter, shortening and egg on medium speed about 1 minute or until blended.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet. Cool completely. Frost with frosting. Store covered.
FROSTED LEMON COOKIES
Steps:
- Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Meanwhile, combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon peel, if desired.
FROSTED LEMON-CHARDONNAY COOKIES
Perfect to enjoy with a chilled goblet of your favorite beverage, these elegant cookies get an easy start with Betty Crocker sugar cookie mix.
Provided by Inspired Taste
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie ingredients until dough forms.
- On floured surface, roll dough to 1/4-inch thickness. Cut with 1 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
- Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
- In large bowl, beat 1/4 cup butter, the shortening and vanilla with electric mixer on medium speed until light and fluffy, about 30 seconds. Gradually add powdered sugar, beating on low speed until blended after each addition. Add 2 tablespoons of the wine; beat until frosting is smooth and spreadable. Beat in remaining 1 tablespoon wine if frosting is too thick.
- Frost cooled cookies. Decorate with edible pearls.
Nutrition Facts : ServingSize 1 Serving
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