SOFT ICED LEMON COOKIES RECIPES

ICED LEMON COOKIES RECIPE - BETTYCROCKER.COM

Iced Lemon Cookies Recipe - BettyCrocker.com image

Looking for an elegant dessert? Then check out these lemon frosted cookies sprinkled with pistachio nuts – a tasty treat.

Provided by Betty Crocker Kitchens

Total Time 3 hours 20 minutes

Prep Time 1 hours 20 minutes

Yield 60

Number Of Ingredients 14

Ingredients

1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
1 egg
1/2 cup vegetable oil
1 teaspoon grated lemon peel
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons granulated sugar
2 cups powdered sugar
3 to 4 tablespoons fresh lemon juice
3/4 cup coarsely chopped pistachio nuts

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.

Nutrition Facts : Calories 90 , CarbohydrateContent 11 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 35 mg, SugarContent 7 g, TransFatContent 0 g

SOFT LEMON COOKIES FROM SCRATCH RECIPE | ALLRECIPES

Soft Lemon Cookies from Scratch Recipe | Allrecipes 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 Desserts Lemon Dessert Recipes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 30 cookies

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, CarbohydrateContent 14.7 g, CholesterolContent 14.3 mg, FatContent 3.3 g, FiberContent 0.3 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 58.3 mg, SugarContent 9.3 g

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