Best Lemon Dream Cookies Recipes

Glazed Lemon Dream Cookies Recipe image

Provided by bubbles7380

Number Of Ingredients 15

For cookies:
1 stick unsalted butter
1 cup plus 2 tablespoons sugar
1/3 cup vegetable oil
2 teaspoons lemon juice
2 tablespoons lemon zest
2 teaspoons baking powder
1 ⅔ cups all-purpose flour
1/2 teaspoon kosher salt
For glaze:
1 cup confectioners' sugar
1 tablespoon honey
2 teaspoons lemon juice
1 tablespoon whole milk
1 tablespoon lemon zest, for garnish

Steps:

Preheat oven to 300˚F. For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add oil, lemon juice and lemon zest and beat to evenly combine. In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed. Dough should be airy and not stick to the sides of the bowl. Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet. Bake until cookies show cracks in their surface, about 20 minutes. Let cool completely on baking sheet. Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth. Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest. Cookies can be stored in an airtight container for up to 5 days.

Lemon Dream Cookies image

Provided by Anita Hoffman

Categories Cookies

Time 55m

Number Of Ingredients 9

1 (1 pound) pouch sugar cookie mix
1/2 c whole almonds, ground
6 Tbsp butter, melted
1 pkg (3 ounces) cream cheese, softened
1 jar(s) (12 ounce) lemon curd or lime curd or raspberry curd
2/3 c whipped white frosting or whipped cream cheese frosting
1/2 c cool whip, thawed
1 tsp grated lemon peel
2 Tbsp sliced almonds

Steps:

1. In a large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms. Shape dough into 36 (1-1/4 inch) balls. Press each ball in bottom and up sides of greased mini muffin cup.
2. Bake at 375 degrees for 12 to 15 minutes. Cool completely in pan, about 30 minutes. Remove cookie cups from pan. Fill each with about 1-1/2 tsp. lemon curd.
3. In small bowl, mix frosting and whipped topping well. Spoon 1 rounded tsp. frosting mixture on top of each filled cookie cup. Top with lemon peel and almonds.
4. Store covered in refrigerator. If you only have one 12 cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the pan completely before refilling it with dough.