Lemon Burst Cookies Recipes
GLAZED LEMON COOKIES
For the true lemon lover, these crisp cookies are the perfect treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g
LEMON CRINKLE COOKIES
Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.
Provided by hantie96
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
- Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
- Cover bowl and refrigerate cookie dough for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
- Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
- Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g
LEMON BURST CAKE MIX COOKIES RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat. Place on parchment lined cookie sheet and bake for 10 to 12 minutes
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THE BEST LEMON COOKIES - LIVE WELL BAKE OFTEN
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- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.
- Mix in the lemon zest, lemon juice, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
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4.4/5 (422)Total Time 25 minsCategory DessertsCalories 107 per serving
- In a large bowl, cream butter and sugar together until light and fluffy. Mix 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. Refrigerate dough for one hour.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
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- In a large bowl, stir together the granulated sugar, oil, and eggs. Use a box grater to zest as much of the lemon peel as you can, and then reserve 2 tablespoons of lemon juice (or as much as you can). Stir the zest and juice into the bowl.
- Then, stir in the flour, baking powder, and salt until a dough ball forms. Cover and chill for at least one hour or overnight.
- Divide into 12 balls and roll in powdered sugar. Place on a prepared baking sheet and bake at 350°F for 12-14 minutes until the edges just begin to brown. Remove to a cooling rack and allow to cool.
HOW TO MAKE LEMON CRINKLE COOKIES - BROWN EYED BAKER
From browneyedbaker.com
4.5/5 (34)Total Time 25 minsCategory SnackCalories 117 per serving
- 1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.
- 2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
- 4. Drop heaping tablespoonfuls of dough into balls and roll in confectioner's sugar until lightly coated and place on baking sheet.
LEMON BURST COOKIES FROM SCRATCH - CRUNCHY CREAMY SWEET
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5/5 (8)Total Time 28 minsCategory DessertCalories 230 per serving
- In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in.
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LEMON COOL WHIP COOKIES - TIDYMOM®
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Reviews 81Calories 63 per servingCategory Cookies
- Preheat oven to 350° F and line a half sheet pan or cookie sheet with parchment paper or a silicone baking sheet.
- In a medium bowl combine dry cake mix, and beaten egg. Mixture will be crumbly. Fold in thawed Cool Whip until well combined. Dough will be thick and sticky.
- Using a small cookie scoop (about 1.5 tablespoon scoop) drop the dough balls into a bowl of powdered sugar, and roll to coat. Place the dough balls onto the prepared cookie sheet about two inches apart.
- Bake for 10- 12 minutes or until slightly set and tops are cracked. Cool on pan for 5 minutes then transfer to wire racks to cool.
11 BEST RECIPES FOR LEMON COOKIES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
- Cream Cheese Lemon Cookies. The addition of cream cheese gives these citrus-forward cookies a soft, tender texture and the lemon icing adds a lovely sweetness.
- Easy Lemonade Cookies. Try these simple lemonade cookies to bring the roadside stand to the dessert table. They use frozen lemonade concentrate to give them a burst of assertive citrus flavor.
- Lemon Butter Cookies. These powdered sugar-coated lemon cookies taste similar to classic snowballs, except with a bright hint of citrus from grated lemon zest and fresh juice.
- Lemon Icebox Cookies. These simple icebox cookies make a great option for a busy afternoon since the dough gets refrigerated until hard, then sliced and baked.
- Classic Lemon Bars. A classic lemon bar needs a buttery crust and a smooth, fluffy filling with lots of citrus flavor. This recipe calls for more lemon juice than the recipes your grandma may have used, giving the filling a tender texture and a very lemony taste.
- Black and White Cookies. With just a hint of lemon, black and white cookies are fun to bake. The cookie batter is flavored with lemon and vanilla extracts, while a combination of all-purpose and cake flours ensures a soft, cake-like texture.
- Lemon Poppyseed Hamantaschen. For your Purim dessert table, try these light and spring-like lemon poppyseed hamantaschen cookies. Lemon curd perfectly complements the tender, shortbread-like dough that can be made both dairy or pareve, depending on whether you use a curd that includes butter or cream.
- Zucchini Lemon Cookies. If you have extra zucchini on your hands, whip up a batch of these delicious and versatile cookies. They taste great filled with walnuts and lemon zest, then topped with a lemon icing.
- Vegan Lemon Sugar Cookies. Vegans won't miss the butter in these sweet treats that taste just like a classic sugar cookie without any animal products. Silken tofu helps give them the right texture and fresh lemon juice adds that bright note.
- Lemon Shortbread Bar Cookies. These bar cookies have a buttery, crumbly shortbread crust to give the classic lemon bar a slightly different twist. They make a perfect ending to a summery BBQ or an easy contribution to any get-together.
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