Lemon Deluxe Sugar Cookies
The lemon flavor and bright yellow color will make your dessert table come alive.
These adorable cookies present so nicely on your platter.
The lemon flavor is very mild and the cookies aren’t extremely sweet.
The Lemon Deluxe Sugar Cookie is good choice for spring gatherings.
But don’t limit what time of year to serve this cookie. It becomes a great choice for flavor and color for Holiday anytime of the year..
Adding this cookie to your list for Christmas. You won’t go wrong.
These are the INGREDIENTS you will need:
The Cookies:
- 1 cup butter or 1 cup margarine, softened
- 1 1/2 cups powdered sugar
- 1 medium egg
- 1 teaspoon lemon extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- colored sprinkles
- candy sprinkles
Lemon Buttercream Frosting:
- 2 1/2 cups powdered sugar, plus more if needed
- 1 1/2 teaspoons finely grated lemon zest
- 7 tablespoons fresh lemon juice, more if needed
- 1 -2 drops yellow liquid food coloring
- candy sprinkles
These are the INSTRUCTIONS for preparation:
The Cookies:
- Mix thoroughly butter, powdered sugar, egg, and lemon extract. Blend in baking soda, cream of tartar, and flour. Cover and chill for 2 to 3 hours.
- Heat oven to 375 degrees.
- Divide the dough in half, and roll each half of dough 3/16″ inch thick on a lightly floured or cloth-covered board.
- Cut into desired shapes and place on a lightly greased baking sheet.
- Bake 7 to 8 minutes or until light brown on the edges.
The Lemon Buttercream Frosting:
- In a food processor, process the powdered sugar and lemon zest until the zest in evenly incorporated, about 2 minutes.
- Add the butter, and process until very well blended — and smooth. Add 1 1/2 tsps lemon juice and food coloring, if using, and process till smooth and well blended. If necessary, add a bit more powdered sugar to stiffen the frosting or a bit more lemon juice to thin it so that is of spreading consistency.
- Spread the frosting onto the cookies, apply the candy sprinkles. Let stand until the frosting completely sets, at least 1 hour.
NOTES:
Store in a single layer or layered with wax paper in an airtight container in a cool place for up to 2 days. Refrigerate for up to 1 week, or freeze for up to 2 mon
This Lemon Sugar Cookie seems to be made only after the classic chocolate chip, cutout cookies, peanut butter or snickerdoodle varieties.
I make sure it isn’t forgotten at Christmas because of the bright yellow color.
I love how the ingredients for this cookie are items you will have in your fridge or pantry at all times.
No excuses to be made that you are short on one or to of them.
When I mold the dough I leave it a tad thicker than other sugar cookie I make.
This allows for a soft and chewy bite without crumbling or being too dry.
I do have a secret or two for my perfectly shaped cookies.
I either cut them with a biscuit cutter or put the balls into a large muffin pan.
The well needs to be greased first for the cookie to easily release.
But the shape is perfectly round every time.
Now keep that under your hat because we don’t want everyone to know. ‘These particular sugar cookies travel well. Feel free to bring them to the next cookie exchange or bake sale.
The lemon icing on top of the cookies is also a surprise.
The lemon juice and lemon zest give the buttercream a flavor that brightens the taste and surprises the eater.
My sister loves lemon. I mean LOVES it.
I always take her a batch for her birthday just to see her smile.
My family here at home don’t choose lemon as the #1 favorite pick for any food.
But I love it and try to use it in my baking whenever I can get away with it.
When I bake these cookies for any event I always make some to keep here at home.
I prefer a soft and chewy cookie to a hard one that leaves crumbs behid.
Those crumbs just yell out I am sneaking a sweet. There is nothing wrong with that is there?
Lemon Deluxe Sugar Cookies
Ingredients
The Cookies:
- 1 cup butter or 1 cup margarine, softened
- 1 1/2 cups powdered sugar
- 1 medium egg
- 1 teaspoon lemon extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- colored sprinkles
- candy sprinkles
Lemon Buttercream Frosting:
- 2 1/2 cups powdered sugar, plus more if needed
- 1 1/2 teaspoons finely grated lemon zest
- 7 tablespoons fresh lemon juice, more if needed
- 1 -2 drops yellow liquid food coloring
- candy sprinkles
Instructions
The Cookies:
- Mix thoroughly butter, powdered sugar, egg, and lemon extract. Blend in baking soda, cream of tartar, and flour. Cover and chill for 2 to 3 hours.
- Heat oven to 375 degrees.
- Divide the dough in half, and roll each half of dough 3/16″ inch thick on a lightly floured or cloth-covered board.
- Cut into desired shapes and place on a lightly greased baking sheet.
- Bake 7 to 8 minutes or until light brown on the edges.
The Lemon Buttercream Frosting:
- In a food processor, process the powdered sugar and lemon zest until the zest in evenly incorporated, about 2 minutes.
- Add the butter, and process until very well blended — and smooth. Add 1 1/2 tsps lemon juice and food coloring, if using, and process till smooth and well blended. If necessary, add a bit more powdered sugar to stiffen the frosting or a bit more lemon juice to thin it so that is of spreading consistency.
- Spread the frosting onto the cookies, apply the candy sprinkles. Let stand until the frosting completely sets, at least 1 hour.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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