Best 3 Award Winning Lemon Cookies Recipes

Indulge your taste buds with our collection of delectable lemon cookie recipes, ranging from classic favorites to unique flavor twists. These award-winning cookies are not only visually appealing but also burst with a perfect balance of zesty lemon and sweet buttery goodness. From chewy and soft to crispy and crumbly, we have a recipe for every lemon cookie enthusiast. So, get ready to embark on a delightful baking journey and impress your friends and family with these irresistible treats.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CRINKLE COOKIES

Lemon Crinkle Cookies image

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

Ingredients

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.

AWARD WINNING LEMON COOKIES

AWARD WINNING LEMON COOKIES image

Categories Lemon

Number Of Ingredients 10

Ingredients

1/2 c. butter, softened
1 cup sugar
1/2 teas. vanilla extract
1 egg
1 teas. lemon zest
1 T. fresh lemon juice
3/4 teas. baking powder
1/8 teas. baking soda
1-1/2 c. flour
1/2 powdered sugar

Steps:

Preheat oven to 350. Grease light colored baking sheet with non stick cooking spray or use silpat. In large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla egg lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Chill dough for about 30 min if it is not firm. Form heaping teas. of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 min or unti bottoms begin to barely brown and cookies look matte (not melty or shiny) May allow to sit on cookie sheet for a time to cool before transferring to a plate.

COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS

County Fair First Prize Blue Ribbon Lemon Bars image

Make and share this County Fair First Prize Blue Ribbon Lemon Bars recipe from Food.com.

Provided by gracesadowski

Categories Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups flour
1/4 cup sugar
1 cup butter, softened
2 cups sugar
1 teaspoon baking powder
1/4 cup flour
3 eggs
2/3 cup lemon juice
2 lemons, rind of, grated

Steps:

First Make the Base:.
2 cups flour.
¼ cup sugar.
1 cup butter softened.
Preheat Oven to 350.
Cut ingredients together in a large bowl.
Pat crust into 13 X 9 inch baking dish.
Bake for 15 minutes.
Then:.
Make the Topping :.
2 cups sugar.
1 tsp baking powder.
¼ cup flour.
3 eggs.
2/3 cup lemon juice.
Grated rind of 2 lemons.
Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
Cool, sprinkle with powdered sugar and cut into squares.

Nutrition Facts : Calories 465.6, Fat 20.2, SaturatedFat 12.2, Cholesterol 112.3, Sodium 188.8, Carbohydrate 68.1, Fiber 0.8, Sugar 45.6, Protein 5

Tips:

For a tangy lemon flavor, use freshly squeezed lemon juice and zest.
For a sweeter cookie, add an extra 1/4 cup of sugar.
If you don't have buttermilk, you can substitute it with regular milk and 1 tablespoon of lemon juice.
To make the cookies chewier, chill the dough for at least 30 minutes before baking.
For a crispy cookie, bake the cookies for a few minutes longer.
Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These award-winning lemon cookies are a delightful treat that is perfect for any occasion. With their bright lemon flavor and soft, chewy texture, these cookies are sure to be a hit. Whether you're baking them for a special event or just enjoying them as a snack, these cookies are sure to please. So next time you're in the mood for a sweet treat, give these lemon cookies a try. You won't be disappointed!