Best Frosted Lemon Sugar Cookies Recipes

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FROSTED LEMON SUGAR COOKIES



Frosted Lemon Sugar Cookies image

I just find the sugar cookie recipes a bit too rich for my taste, so I modified them by adding some lemon.

Provided by Lulu MD

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 13

½ cup butter
1 cup sugar
½ cup vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 egg, lightly beaten
2 cups flour
½ teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
¼ cup white sugar, or as needed
½ cup powdered sugar
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated.
  • Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined.
  • Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes.
  • Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 21.2 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 80.9 mg, Sugar 13.1 g

BUTTERCREAM-FROSTED LEMON SUGAR COOKIES



Buttercream-Frosted Lemon Sugar Cookies image

Super tender and chewy lemon-infused sugar cookies with an optional sweet lemony buttercream frosting are a beautiful bright treat to enjoy (and maybe even share!) I like to make a half recipe of the frosting, and keep about half of the cookies unfrosted, since not everyone always wants the extra sweetness!

Provided by Rebekah Rose Hills

Categories     Sugar Cookies

Time 55m

Yield 30

Number Of Ingredients 11

1 ¼ cups white sugar
1 cup unsalted butter, softened to room temperature
3 large egg yolks
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
1 medium lemon, zested and juiced
3 cups confectioners' sugar
½ cup unsalted butter, softened to room temperature
2 tablespoons lemon juice
1 tablespoon milk, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with a silicone baking mat (such as Silpat®) or parchment paper.
  • Cream sugar and 1 cup butter together in a bowl with an electric mixer on high until light and fluffy, about 2 minutes. Add in egg yolks, 1 at a time, until well incorporated and fluffy; don't overmix. Blend in all of the zest from the lemon and 3 tablespoons of lemon juice (if you have extra juice, reserve it for the frosting).
  • Combine flour, baking soda, and cream of tartar in a bowl and whisk to blend. Slowly add the dry ingredients to the mixing bowl with the butter-sugar mixture and mix in on low speed until just combined. Scrape down the sides and bottom with a spatula until cookie dough is evenly blended.
  • Use a 1 1/2-tablespoon cookie scoop to scoop out 12 dough balls and set, evenly spaced, onto the prepared baking sheet. Don't flatten them, you can leave them just as they come out of the scoop. If you don't have a scoop, just shape walnut-sized balls by hand.
  • Bake in the preheated oven until bottoms are very lightly browned and tops begin to appear crackled, 10 to 11 minutes. Cool on the baking sheet for 2 to 3 minutes and then very carefully move to a cooling rack to complete cooling (they will be very soft still).
  • Repeat with remaining dough until all cookies are baked and cooled.
  • When cookies are cooled, make the buttercream frosting by whipping 3 cups of confectioners' sugar with 1/2 cup butter; start on low speed until butter and sugar begin to combine, then turn up the speed slowly. When sugar and butter are mostly combined, add in lemon juice and whip until creamy and smooth. Check consistency and flavor; you can add a little extra lemon juice or milk if you want a creamier consistency. But if you want the texture fairly stiff you may not need extra liquid at this point.
  • Frost the cooled cookies as desired and allow the buttercream to set before stacking or storing the cookies.

Nutrition Facts : Calories 206.9 calories, Carbohydrate 29.3 g, Cholesterol 44.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 44.7 mg, Sugar 20.7 g

LEMON-FROSTED SUGAR COOKIES



Lemon-Frosted Sugar Cookies image

I was looking to make sugar cookies for an event and disappointed to not find a relatively healthy version here. So now I'm adding one. This one began as a Cooking Light recipe and includes my adjustments. Not your typical sugar cookie, the wheat germ gives these a pale brown color and a nuttiness that contrasts nicely with the lemon glaze. The dough needs to chill at least four hours and does best if chilled overnight, so you need to plan ahead with this one.

Provided by justcallmetoni

Categories     Dessert

Time 48m

Yield 20 3 inch sq cookies, 20 serving(s)

Number Of Ingredients 21

cooking spray
1/3 cup Splenda granular
2/3 cup granulated sugar
6 tablespoons butter, softened
2 tablespoons plain nonfat yogurt, Greek-style works especially well
1 large egg
1 large egg white
1 tablespoon nonfat milk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup toasted wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups powdered sugar
1 tablespoon nonfat milk
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
food coloring (optional)
assorted sugar candy sprinkles (optional)

Steps:

  • To prepare cookies, beat Splenda, sugar, yogurt and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes).
  • Add egg, egg whites, lemon zest and vanilla beating well.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to the sugar mixture, mixing well. Spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
  • Preheat oven to 400°.
  • Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. If the dough gets very soft in this stage, return to the fridge to chill again to retain firmness. Too much flour will end with a tough cookie.
  • Alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
  • Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
  • Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
  • To make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. If the icing seems too thick, add a bit more lemon juice to thin. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. If using disposible bag, trim a tiny hole in one corner, and drizzle icing over cookies.
  • If the icing seems to be too thick you can add more lemon juice (which will make the icing more tart) or you can add a little more milk (which keeps the flavor more neutral).
  • Sprinkle with assorted sugar sprinkles or other decorations, if desired.

Nutrition Facts : Calories 160.7, Fat 4, SaturatedFat 2.3, Cholesterol 19.8, Sodium 97.5, Carbohydrate 29.3, Fiber 0.5, Sugar 18.7, Protein 2.3

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