Best 7 Zesty Iced Lemon Cookies Recipes

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In the realm of culinary delights, zesty iced lemon cookies emerge as a radiant symphony of bright flavors, tantalizing textures, and refreshing aromas. With their sunny yellow hues and invigorating citrus kick, these cookies embody the essence of summertime bliss. Whether you seek a sweet treat to brighten your day or a delectable addition to your next gathering, embarking on this culinary adventure will unveil a world of zesty delights.

Check out the recipes below so you can choose the best recipe for yourself!

ICED LEMON COOKIES



Iced Lemon Cookies 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

Categories     Dessert

Time 3h20m

Yield 60

Number Of Ingredients 14

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, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g

GLAZED LEMON COOKIES



Glazed Lemon Cookies image

For the true lemon lover, these crisp cookies are the perfect treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 24

Number Of Ingredients 9

2 cups unbleached all-purpose flour, (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
  • Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g

ZESTY ICED LEMON COOKIES



Zesty Iced Lemon Cookies image

Make and share this Zesty Iced Lemon Cookies recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 2h50m

Yield 60 cookies

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1/2 cup 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 sugar
2 cups powdered sugar
3 -4 tablespoons fresh lemon juice
3/4 cup coarsely chopped shelled pistachios

Steps:

  • In large bowl, combine butter, 1/2 cup sugar and 1/2 cup powdered sugar; beat well. Add egg, oil and lemon peel; mix well.
  • Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 2 hours for easier handling.
  • Heat oven to 325. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2-inch rounds with bottom of glass dipped in sugar.
  • Bake at 325 for 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
  • Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.

Nutrition Facts : Calories 85.1, Fat 4.2, SaturatedFat 1.3, Cholesterol 7.6, Sodium 32.4, Carbohydrate 11.4, Fiber 0.3, Sugar 7.3, Protein 0.9

ZESTY LEMON ICE CREAM COOKIE SANDWICHES



Zesty Lemon Ice Cream Cookie Sandwiches image

A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.

Provided by Kardea Brown

Categories     dessert

Time 4h45m

Yield 12 servings

Number Of Ingredients 14

One and a half 1.5-quart cartons vanilla bean ice cream, softened
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cornstarch
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice
1 teaspoon lemon extract
Coarse sugar, for rolling, optional
3/4 to 1 1/2 cups lemon curd
Yellow sprinkles, for decorating

Steps:

  • Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
  • Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
  • Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
  • Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
  • To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

SOFT LEMON COOKIES RECIPE



Soft Lemon Cookies Recipe image

These soft sugar cookies get a little zip when lemon juice and zest are stirred in, making these a hit with everyone. Drizzle a fresh lemon glaze over them for an extra punch of citrus and sweetness. Ready in 30 minutes or less!

Provided by Heather Perine

Categories     Dessert

Time 25m

Number Of Ingredients 15

3 cups (360 g) all-purpose flour,
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, (softened)
1 ¼ cups (250 g) granulated white sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
1 large egg (room temperature)
2 cups (228 g) confectioners sugar
¼ cup (60 ml) lemon juice
2 tablespoons milk
2 teaspoons lemon zest
½ teaspoon vanilla extract

Steps:

  • Preheat and prepare cooking sheets. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).
  • Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes.
  • Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed.
  • Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.
  • Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.
  • Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
  • Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie.

Nutrition Facts : Calories 209 kcal, Carbohydrate 33 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 27 mg, Sodium 76 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

ROYAL ICING FOR ICED SUGAR COOKIES WITH LEMON ZEST



Royal Icing for Iced Sugar Cookies with Lemon Zest image

Use this recipe to decorate our Iced Sugar Cookies.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

5 tablespoons meringue powder
1 pound (4 cups) confectioners' sugar, plus more if needed
Scant 1/4 cup water, plus more if needed

Steps:

  • With an electric mixer on low speed, beat confectioners' sugar, meringue powder, and the water until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately, or store in an airtight container at room temperature up to overnight; stir until smooth again before using.

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

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

Tips:

  • Use fresh lemons. Freshly squeezed lemon juice and zest provide the best flavor. If you don't have fresh lemons, you can use store-bought lemon juice and zest, but the flavor will be less pronounced.
  • Cream the butter and sugar together until light and fluffy. This will help to create a smooth and creamy cookie dough.
  • Chill the cookie dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before icing them. This will help to prevent the icing from melting.

Conclusion:

Zesty iced lemon cookies are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. For a more tart cookie, use more lemon juice. For a sweeter cookie, use more sugar. You can also add other flavors, such as vanilla extract, almond extract, or orange zest. No matter how you make them, zesty iced lemon cookies are sure to be a hit!

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