Best Lemony Afternoon Cookies Recipes

Lemony Afternoon Cookies image

Provided by Paige Nicholas @Isababe

Categories Cookies

Number Of Ingredients 9

1/2 cup(s) unsalted butter (softened)
1 1/2 cup(s) sugar
2 large eggs (room temperature)
1/4 cup(s) lemon juice
2 teaspoon(s) freshly grated lemon zest
1/4 teaspoon(s) salt
1/2 teaspoon(s) baking powder
2 1/2 cup(s) all-purpose flour
1/2 cup(s) powdered sugar (dusting tops of the cookies)

Steps:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large mixing bowl, add butter and sugar. Cream together, on medium speed, until well blended. Scrape down the sides of the bowl.
On low speed add eggs, one at a time, mix until blended. Add lemon juice and zest, mixing until blended.
In another bowl, stir together the flour, salt, and baking powder. Add to the cream mixture and mix together well.
Drop by rounded tablespoons, onto a prepared baking sheet, 2 inches a part. (I like to use a Tablespoon sized ice cream scoop.)
Bake for 12 - 15 minutes. Edges should be firm, with little or no color.
Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely. Dust with powdered sugar.

Lemon Crinkle Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg
2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (about 2 medium lemons)
6 to 8 drops yellow food coloring, optional (for brighter yellow color)
1/2 cup confectioners' sugar

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.