Indulge your tastebuds with our tantalizing Zesty Iced Lemon Cookies, a delectable treat that blends tangy lemon zest with the sweetness of powdered sugar. These cookies are not just any ordinary cookie; they're bursting with citrusy flavor, thanks to the perfect balance of lemon juice and lemon zest. Each bite offers a burst of zesty freshness, leaving you craving more.
But that's not all! This recipe article also features two additional variations to satisfy every cookie lover's desire. For those who prefer a classic twist, our Lemon Crinkle Cookies bring a touch of nostalgia with their signature crackly exterior and soft, chewy interior. And if you're in the mood for something truly unique, our Lemon Poppyseed Cookies combine the zestiness of lemon with the nutty crunch of poppy seeds, resulting in a symphony of taste and texture.
ICED LEMON COOKIES
Looking for an elegant dessert? Then check out these lemon frosted cookies sprinkled with pistachio nuts - a tasty treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 60
Number Of Ingredients 14
Steps:
- In large bowl, beat butter, 1/2 cup granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
- Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.
- Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
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
ZESTY LEMON ICE CREAM COOKIE SANDWICHES
A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.
Provided by Kardea Brown
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
- Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
- Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
- Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
- To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.
SOFT LEMON COOKIES RECIPE
These soft sugar cookies get a little zip when lemon juice and zest are stirred in, making these a hit with everyone. Drizzle a fresh lemon glaze over them for an extra punch of citrus and sweetness. Ready in 30 minutes or less!
Provided by Heather Perine
Categories Dessert
Time 25m
Number Of Ingredients 15
Steps:
- Preheat and prepare cooking sheets. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).
- Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes.
- Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed.
- Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.
- Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.
- Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
- Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie.
Nutrition Facts : Calories 209 kcal, Carbohydrate 33 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 27 mg, Sodium 76 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
Tips:
- To achieve the perfect zesty lemon flavor, use fresh lemons whenever possible. Both lemon zest and juice are essential for this recipe.
- For a stronger lemon flavor, use Meyer lemons. They have a sweeter and more floral taste than regular lemons.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To prevent the cookies from spreading too much, chill the dough for at least 30 minutes before baking.
- For a crispy cookie, bake them for the full 12-14 minutes. For a softer cookie, bake them for 10-12 minutes.
- Let the cookies cool completely on a wire rack before icing them. This will help the icing set properly.
- For a smooth and glossy icing, use fresh lemon juice and confectioners' sugar. You can also add a few drops of lemon extract for extra flavor.
Conclusion:
Zesty iced lemon cookies are a delightful treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With their zesty lemon flavor and sweet icing, these cookies are sure to be a hit with everyone who tries them.
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