Crisp Lemon Sugar Cookies Recipes

LEMON SUGAR TEA COOKIES

Steps:

• In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
• Bake 12 minutes in the preheated oven, or until lightly browned.

CRISP LITTLE LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the cake mix and crispy rice cereal. Stir in the egg and melted butter until everything comes together.
• Roll into firm 1 inch balls and place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool for 1 minute on the baking sheets before removing to cool completely on wire racks.

OLD-FASHIONED LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
• Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
• Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
• Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CRISP LEMON COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

CRISP LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

CRISP LEMON SUGAR COOKIES

Steps:

• In a mixing bowl, cream butter, shortening and sugar.
• Add the egg, milk and extracts. Combine the flour, salt, leon rind, and baking soda; gradually add to creamed mixture.
• Shape into 1-in. balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Flatten with a glass dipped in sugar.
• Bake at 400 degrees F for 9-11 minutes or until edges are lightly browned.
• Immediately remove to wire racks to cool.

FROSTED LEMON COOKIES

Steps:

• Heat oven to 400°F.
• Combine all cookie ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
• Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned.
• Combine all glaze ingredients in bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon zest, if desired.

LEMON SUGAR COOKIES

Steps:

• In a medium bowl whisk together the flour, baking powder, salt and zest. Set aside.
• In the stand up mixer using the flat beater cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon juice and combine.
• Add the whisked flour mixture and combine. Move to a lightly floured flat surface and gently form into a ball. Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
• Then roll the dough into 1/4 inch thick (or a little thicker if you wish) and cut with round cookie cutter or cutters of choice. Place the cookies on parchment paper lined cookie sheets and refrigerate for 15-20 minutes while the oven is pre-heating.
• Pre-heat oven 350F (180C).
• Sprinkle with plain or lemon sugar. Bake in pre-heated oven for about 7-9 minutes.
• Let cool on cookie sheets for approximately 2-3 minutes before removing to a wire rack to cool completely. Drizzle with glaze if desired. Enjoy!

LEMON SUGAR COOKIES

Steps:

• Preheat your oven to 350 degrees.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
• With your mixer on medium, mix together the butter and sugar until light and fluffy.
• Mix in the eggs (one at a time) and then the lemon extract until well combined.
• Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
• Roll the dough into one inch sized balls. (Optional: Roll in sugar) Place on a parchment lined baking sheet or silicon mat and press down slightly. Space the cookies about two inches apart.
• Bake for 10 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
• Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
• After cookies have cooled, melt the icing ingredients together in the microwave in 30 second intervals, stirring in between. Melt until smooth. Drizzle over cookies and allow to cool.

LEMON CRISP COOKIES

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.

CRISP LEMON SUGAR COOKIES

Steps:

• In a mixing bowl, cream butter, shortening and sugar. Beat in egg, milk and extract. combine the flour, salt and baking soda; gradually add to creamed mixture. Shape into 1-inch balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten with a glass dipped in sugar. Bake at 400 degrees for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.