Best Lemon Lovers Cookies Recipes

LEMON COOKIES FROM SCRATCH

Lemon Cookies from Scratch image

This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.

Provided by mushdg02

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h

Yield 20

Number Of Ingredients 10

Ingredients

1 cup white sugar
½ cup butter, softened
2 tablespoons fresh lemon zest
2 eggs
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup powdered sugar

Steps:

Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g

SOFT LEMON COOKIES FROM SCRATCH

Soft Lemon Cookies from Scratch image

These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there. This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. Following this recipe as written, you can take comfort in knowing you're not feeding your children any artificial colorings.

Provided by Susan

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 50m

Yield 30

Number Of Ingredients 14

Ingredients

cooking spray
1 cup white sugar
½ cup butter, softened
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest, preferably organic
1 egg
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons all-purpose flour
½ cup powdered sugar
2 tablespoons powdered sugar for sprinkling

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.

Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 9.3 g

LEMON LOVER'S COOKIES

Lemon Lover's Cookies image

Another recipe from my favorite magazine "Taste of Home" I love Lemon and these are described "light cookies that will melt in your mouth - just the right sweet with a cup of coffee or tea." A tip given states "to freez drop cookie dough, drop dough in amounts recipe calls for onto bakiing sheet and freeze until solid. Once frozen, place cookies into a resaealable plastic bag. When ready to bake, let thaw on a baking sheet for 30 min. before baking." Great idea for future uses. Prep time does not include refrigeration. Update, thanks Carrol for some great hints - have a feeling this may be one of those recipes that needs some help, will try these with the added sugar to see if it helps and the extra lemon zest. This may be one of those recipes that needs a lot of help.

Provided by Bonnie G 2

Categories Dessert

Time 30m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
3 tablespoons sugar
2 teaspoons lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon lemon peel, grated
1/4 cup butter, softened
1 cup confectioners' sugar
2 teaspoons lemon juice
1 teaspoon lemon peel, grated

Steps:

In small bowl, cream butter and sugar until light and fluffy.
Beat in lemon juice.
Combine flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
Shape into 1 1/2 inch roll; wrap in plastic wrap.
Refrigerate for 1 hour or until firm.
Unwrap and cut into 1/4 inch slices.
Place 2 inches apart on ungreased baking sheets.
Bake at 350 for 8-10 minutes or until edges are golden brown.
Cool completely on pans on wire racks.
Frosting:.
In small bowl beat butter until fluffy.
Add confectioners' sugar, lemon juice and peel.
beat until smooth.
Spread over cooled cookes; sprinkle with additional lemon peel if desired.
Let stand until set. Store in an airtight container.