Best Iced Lemon Cookies Recipes

ICED HONEY LEMON COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt. Combine honey, yogurt, lemon zest and lemon extract. Add dry ingredients to creamed mixture alternately with honey mixture, mixing well after each addition., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth. Brush over the warm cookies; sprinkle with lemon peel.

ICED LEMON COOKIES

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.

ICED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.
• Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.
• In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
• Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
• Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing.
• 1 pound (2 cups) confectioners' sugar
• 6 tablespoons lemon juice
• In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.
• Yield: enough for 3 dozen cookies

ZESTY ICED LEMON COOKIES

Steps:

• In large bowl, combine butter, 1/2 cup sugar and 1/2 cup powdered sugar; beat well. Add egg, oil and lemon peel; mix well.
• Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 2 hours for easier handling.
• Heat oven to 325. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2-inch rounds with bottom of glass dipped in sugar.
• Bake at 325 for 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
• Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.

ICED LEMON COOKIES

Steps:

• FOR COOKIES:
• Preheat oven to 350°F. Line 2 baking sheets with foil. Using electric mixer, beat sugar, unsalted butter, vanilla extract and grated lemon peel in large bowl until blended. Add eggs 1 at a time, beating well after each addition (mixture may appear curdled). Continue beating 1 minute. Combine flour and baking powder in small bowl. Add to butter mixture and stir to form soft sticky dough.
• Spoon dough into pastry bag fitted with 3/8-inch-wide round tip. Pipe 2-inch-diameter rings onto prepared sheets, spacing apart. Using fingertips dipped into water, press ends of each ring together into smooth ring. Bake until golden brown, about 20 minutes. Meanwhile, prepare icing.
• FOR ICING:
• Melt butter in heavy medium saucepan over low heat. Add sugar, 2 tablespoons water, lemon juice and vanilla extract and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
• Remove cookies from oven. Immediately brush warm icing over hot cookies. Cool iced cookies on sheets 2 minutes. Transfer on rack and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)

ICED LEMON POPPY SEED COOKIES

Steps:

• Preheat oven to 350°F.
• COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy.
• Beat in the egg and lemon zest.
• Combine the flour, baking soda, and salt; gradually add to the creamed mixture.
• Stir in the poppy seeds with the mixer on low speed.
• Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets.
• Bake for 11-12 minutes, or until edges are lightly golden.
• Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
• GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well.
• Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.

~ ICED LEMON DROP COOKIES ~

Steps:

• 1. Preheat oven to 375 degree F. In a bowl, combine sugar, shortening, salt and food coloring. Blend thoroughly. Add remaining ingredients, mix well. I lightly floured a surface on my counter to roll the cookies and cut with a biscuit cutter. Recipe states to just roll small portions at a time. Like I said in description of recipe, I got lazy and made drop cookies as well, using my small cookie scoop ( about 1 tbsp. ) I sprayed a sheet pan, it didn't call for that, but I always do. Place on sheet, about 1 inch apart. Recipe states to sprinkle with sugar if desired. I didn't, as I used my lemon glaze. Bake for 8 - 10 minutes. Remove cookies from pan, cool on rack and frost if desired. I think the addition of my glaze really put these over the top.
• 2. Glaze : Place all ingredients in a medium bowl. Whisk until smooth If needs thinned, either add more juice or milk. If needs to be thicker, add more sugar.
• 3. Spread over cooled cookies. I sprinkled mine with yellow sugar crystals.

ICED HONEY LEMON COOKIES

Steps:

• In a small mixing bowl, cream butter and sugar together; beat in egg.
• In a separate bowl, combine flour, baking powder and salt.
• In another separate bowl, combine honey, yogurt, lemon peel and lemon extract.
• Alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended.
• Drop by tablespoonfuls, 2-inches apart onto greased baking sheets.
• Bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks.
• For the icing, in a small bowl combine the confectioners' sugar and lemon juice until smooth.
• Brush over the warm cookies and sprinkle with the grated lemon peel.

ICED LEMON COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking sheets.
• 2. Whisk flour, baking powder, baking soda and salt; set aside. Cream butter and sugar together until light and fluffy; using stand or hand mixer on medium. Turn mixer to low. Add egg, lemon zest, lemon juice and vanilla extract; mix just until incorporated.
• 3. Add the flour mixture to the butter mixture in three parts. Mix on low just until incorporated. Using 1 1/2 tablespoon cookie scoop place dough on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes or until very lightly browned on the edges. Cool on cookie cooling racks.
• 4. In a small bowl whisk together powdered sugar, lemon juice, milk and lemon zest. Ice fully cooled cookies and place on cookie cooling racks to set.

ICED LEMON DROP COOKIES

Steps:

• 1. Preheat oven to 350 and line baking sheet with bakers parchment paper.
• 2. Place white chips in small bowl and sprinkle with lemon juice, set aside.
• 3. In large bowl combine cake mix, melted butter, eggs and lemon zest and mix by hand, do not over mix it will be slightly lumpy.
• 4. Add white chips and lemon juice mixture to cookie batter and mix in.
• 5. Drop by spoonful onto parchment lined baking sheet. I use a cookie scoop for uniform sized cookies.
• 6. Bake at 350 for 10 to 13 minutes or until a light golden brown.
• 7. You can pull the parchment paper right off your baking sheet to your cooling rack and let them cool.
• 8. Make icing as follows: In medium mixing bowl cream together cream cheese and butter till light and well mixed.
• 9. add powdered sugar and lemon zest and lemon juice to thin. You want this icing to more like a glaze so it goes on your cookies lightly.
• 10. Ice cookies and enjoy! They will make a lemon lover out of you too!

ICED LEMON POPPY SEED COOKIES

Steps:

• 1. Mix together sugar, butter, lemon, salt, poppy seeds and baking powder until light an fluffy. add the flour. check to see if it is dry enough to roll between your hands and pinch off 1 inch chunks, if not add a little more flour.
• 2. Put on a bakers secret cookie sheet and cook 12-14 minutes. Take out, cool and frost with lemon drizzle.
• 3. Lemon drizzle 1 cup powdered sugar 1/2 tsp lemon extract a drop of milk In a small bowl add the lemon and the powdered sugar and mix, adding a drop of milk until you have a thick drizzle consistancy. In a sandwitch baggie out the drizzle and cut off a small end to pipe the drizzle over the cookies.

LEMON-ON-LEMON ICED COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half., On a lightly floured surface, roll or pat each portion into an 8x6-in. rectangle. Cut each rectangle into twelve 2-in. squares; cut squares diagonally in half to form 24 triangles. Place 1 in. apart on ungreased baking sheets., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, lemon zest and enough lemon juice to reach desired consistency. Drizzle over cookies; let stand until set.

ICED LEMON COOKIES

Steps:

• Sift flour, baking powder and soda into large bowl.
• Beat butter and sugar.
• Gradually add dry ingredients and lemon juice to sugar mixture.
• Chill dough 1 hour.
• On floured surface, roll half of dough to 1/8-inch thickness.
• Cut cookies out.
• Place on ungreased baking sheets and bake at 400 degrees for 7-9 minutes.
• Glaze:.
• Mix sugar and lemon juice together.
• Once cookies have cooled, top with glaze.
• Let set before eating.

MEYER ICED LEMON COOKIES

Steps:

• Using a microplane grater, remove the zest from 4 Meyer lemons. Reserve 1 1/2 tablespoons for the dough.
• Mix butter on high speed until fluffy and add sugar and egg. Continue mixing on medium speed and add vanilla and lemon rind. In a separate bowl, mix together dry ingredients until blended. Mixing on low speed, slowly add the flour mixture to the creamed butter mixture until blended, scraping the sides of the bowl occasionally. Cover dough with plastic wrap and refrigerate for 1 hour.
• While the dough is being chilled, juice the lemons you removed the zest from earlier. Add the remaining lemon rind to the juice and slowly mix in the powdered sugar. It's better to err on the side of too thick for the icing as runny icing won't form nice stripes.
• Remove the dough from the refrigerator and roll into 1 1/4 inch balls and place on ungreased cookie sheet. Flatten the cookies with a glass or measuring cup. Coat the bottom of the glass or cup with sugar between flattening. Try to get the cookies around 1/4 inch in height.
• Bake 9- 11 (If you want a crisper cookie you may need 11+ minutes. Other wise 9-10 should give you a softer cookie.) minutes at 375 degrees until edges are just turning golden. Remove from oven and tranfer to cooling racks to cool completely.
• Set a plastic bag in a glass and pour the icing mixture into the plastic bag. Snip the corner off the plastic bag and pipe stripes along the cooled cookie tops. Let the icing harden fully before transferring to storage container.

ROYAL ICING FOR ICED SUGAR COOKIES WITH LEMON ZEST

Steps:

• With an electric mixer on low speed, beat confectioners' sugar, meringue powder, and the water until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately, or store in an airtight container at room temperature up to overnight; stir until smooth again before using.