Time 2h Yield 48 Number Of Ingredients 9 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.
Time 23m Yield about 5 dozen. Number Of Ingredients 9 Steps:
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
Time 30m Yield about 11 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.
Time 22m Number Of Ingredients 10 Steps:
Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined. Stir in flour, baking powder, salt, vanilla, lemon zest and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop. Scoop cookie dough by the tablespoon full and roll into a ball. Add lemon sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 10 to 12 minutes or until lightly browned.
Time 2h25m Yield 24 cookies Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. In a medium bowl, beat the butter and sugar on medium-high speed with an electric mixer until fluffy, about 3 minutes. Add the lemon zest and juice and mix well. In a separate medium bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to butter mixture and mix to combine. Shape into a log and wrap in heavy-duty plastic wrap. Refrigerate until firm, at least 2 hours. Divide the sugar between 2 small resealable plastic bags. Add 8 to 10 drops of 1 color of food coloring to each bag. Shake vigorously to distribute and color the sugar. Put the colored sugar into 2 separate plates. Slice the log into 1/2-inch thick rounds. Dip the cookies on 1 side into the sugar, making 12 of each color. Arrange the cookies on baking sheets, spacing evenly, and bake until lightly browned, about 12 to 15 minutes. Remove from the oven, allow to cool slightly, then remove the cookies from the pans. Cool completely on wire racks before serving.
Time 1h15m Yield 48 cookies, 24 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°. Sift flour, baking soda, and salt into a bowl and set aside. Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended). Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes. Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds. Reduce speed and gradually add flour mixture. Mix until just combined. Chill mixture for at least 15 minutes. Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart. Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes. Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick. If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste. Return to freezer for approximately 5 minutes. Bake at 350° for 15 minutes. Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool. Repeat from step 8 till cookie mixture is depleted. Cookies can be stored in an airtight container at room temperature up to 3 days. Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.
Time 1h30m Yield 8 to 9 cookies Number Of Ingredients 10 Steps:
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper. Combine the flour and salt in a medium bowl and whisk to combine. Put the butter, granulated sugar, confectioners’ sugar and lemon zest in a large bowl. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined. Add the flour mixture in 2 batches and mix until just combined. Scoop the dough with a 2-ounce cookie scoop, filling it fully with the dough. Then shape it into a straight-sided patty (like a hockey puck) that is 2 inches wide and 1/2 inch thick. Put the formed cookie on the prepared baking sheet. Repeat to make 7 to 8 more cookies and making sure there is at least 1 inch of space around each cookie on the baking sheet. Bake until the cookies have spread out and flattened by about half and the bottoms are lightly browned, 10 to 12 minutes, rotating the pan once halfway through the cooking time. Let cool 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. Flip your cookies upside down so the flattest side is up. Use the yellow icing to make a thin line around the edge of each cookie. Then make 2 loops around the interior of the yellow border with the white icing and use a toothpick to fill in any gaps between the two colors. Fill in the middle space with the yellow icing and then make a circle with the white directly in the center. Immediately use a scribe or toothpick to lightly drag from the edge of the cookie to the middle to create the segments of your lemon. Repeat with the remaining cookies. Let the icing dry and crust over or serve immediately.
Yield makes about 4 dozen cookies Number Of Ingredients 7 Steps:
Preheat the oven to 375°F. Place the butter and sugar in a large bowl and stir until combined. Remove the zest from the lemon by running it over the smallest openings on a grater. (Be careful not to grate the bitter white part of the lemon peel, known as the “pith.”) Add the egg, lemon zest, and lemon extract to the bowl and stir well. Add the flour and baking powder and mix until completely incorporated. Place some sugar in a small bowl. Drop rounded teaspoonfuls of the dough about 3 inches apart on a baking sheet. Dip the bottom of a glass into the dough to make it sticky and then dip it into the sugar. Press down lightly on each cookie with the bottom of the glass to flatten them, dipping the glass in the sugar for each cookie. Bake for 10 to 12 minutes, until the edges of the cookies just begin to brown. Cool on parchment or waxed paper. I have a major sweet tooth and I get irritated when I want something sweet but feel like I shouldn’t indulge. If you’re like me, these cookies are the answer. Even though they are sweet and buttery, they are only about 70 calories per cookie so you can indulge without feeling guilty.
More about “lemon sugar cookies recipes”
Yield 8 servings Number Of Ingredients 11 Steps:
Combine all ingredients into the bowl of a heavy duty stand mixer. Mix on low speed, scraping along the side of the bowl constantly. Once dough is thoroughly mixed, wrap it in plastic and chill the dough for an hour, and up to 2 days. When you are ready to bake, preheat the oven to 350°F. Roll the dough out until ½-inch thick and cut into desired shapes. Bake for 10-12 minutes. Transfer to a rack immediately after taking them out of the oven. Decorate as desired and serve.
