Best Lemony Doodles Recipes

CITRUS THUMBPRINTS

Citrus Thumbprints image

If you want your cookies to sparkle, roll dough balls in sanding sugar before freezing; omit confectioners' sugar in step 2.

Provided by Martha Stewart

Categories Cookie Recipes

Time 1h15m

Yield Makes about 2 dozen

Number Of Ingredients 7

Ingredients

2 1/2 cups sifted all-purpose flour (spooned and leveled)
3/4 cup confectioners' sugar, divided, plus more, sifted, for rolling
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
1 tablespoon grated lemon zest plus 1 tablespoon juice
1 tablespoon grated lime zest plus 1 tablespoon juice
1/3 cup fruit jam or citrus curd, whisked to remove lumps, for filling

Steps:

Preheat oven to 325 degrees, with racks in upper and lower thirds. Combine flour, 1/2 cup confectioners' sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar, and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes. Beat in flour mixture on low. Roll rounded tablespoons dough into balls; place on parchment-lined baking sheets. Freeze 10 minutes.
Bake 10 minutes. Remove from oven; with small end of a melon baller or a small round measuring spoon, make indents in centers of cookies. Return to oven, rotating sheets, and bake until set and light golden at edges, 12 minutes more. Transfer cookies on parchment to wire racks; let cool 10 minutes. Gently toss in sifted sugar, then sift more sugar over tops. Fill centers with jam. To set jam, bake cookies on racks set on sheets (without parchment) 5 to 7 minutes. Let cool completely.

Nutrition Facts : Calories 120 g, Fat 7 g, Protein 1 g, SaturatedFat 4 g

ZESTY LEMON SNICKERDOODLES

Zesty Lemon Snickerdoodles image

These cookies bake crispy on the outside, soft on the inside, with a delicious citrus twist and a crunchy cinnamon-sugar coat. An absolute Christmas killer! They smell absolutely heavenly when being baked. Fairly easy to make and the kids will love rolling them in the cinnamon-sugar before you bake them! Excellent with hot tea, milk, and coffee. They're great for dipping and stay crispy after dunking!

Provided by sinfullygood

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 40m

Yield 18

Number Of Ingredients 12

Ingredients

1 ¼ cups white sugar
¾ cup salted butter, softened
¼ cup vegetable oil
3 egg yolks
3 tablespoons lemon zest
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.
Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.
Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined.
Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets.
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 29.3 g, Cholesterol 54.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 5.7 g, Sodium 126.3 mg, Sugar 15.5 g

GLAZED CITRUS DOODLES

Glazed Citrus Doodles image

A tangy chewy cookie with crisp edges. Found this in Food magazine by Martha Stewart

Provided by Kathy Williams

Categories Cookies

Time 25m

Number Of Ingredients 9

Ingredients

2 3/4 c all purpose flour (spooned and leveled)
1 Tbsp baking powder
1/4 tsp fine salt
1 c butter (2 sticks) unsalted at room temperature
1 1/2 c granulated sugar
2 Tbsp grated orange zest plus 3 tbs juice (2 oranges)
4 tsp lemon zest, plus 3 tbs juice (2 lemons)
2 large eggs
2 1/2 c confectioners' sugar

Steps:

1. Preheat oven 350F, with racks in upper lower thirds. Whisk together flour, baking powder, and salt. In a large bowl, using and electric mixture, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoon lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs one at a time. Add flour mixture; beat to combine.
2. Roll dough into 1-inch balls and place 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12-15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
3. Whisk together 1 tbs orange zest, 2 tsp lemon zest, citrus juices, and confectioners' sugar until smooth. With a small spoon, spread glaze over each cookie. Let set for 1 hour.