Homemade Lemon Cookies

Lemon Tea Cookies

• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 1 tablespoon grated lemon zest
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/3 cup lemon juice
• 2 cups all-purpose flour
• 1/2 cup dried currants or chopped raisins, if desired

Lemon Glaze

• 1/4 cup granulated sugar
• 2 tablespoons lemon juice

1. Position an oven rack in the center of the oven. Preheat oven to 375F degrees. Line 2 or 3 baking sheets with parchment paper or use ungreased baking sheets.
2. In a large mixing bowl beat the butter, sugar, lemon zest, baking powder, baking soda, and salt with an electric mixer on medium speed until well combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is well blended.
3. Beat in the egg, sour cream and lemon juice until combined.
4. Beat in the flour with the mixer or stir it in with a wooden spoon.
5. Stir in the currants or raisins, if using.
6. Drop rounded tablespoons of dough about 3 inches inches apart onto prepared baking sheets. Bake one cookie sheet at a time in the center of the oven until the tops of the cookies are firm, 8 to 10 minutes.
7. Remove from the oven and transfer cookies to wire racks to cool completely.
8. While the lemon cookies are still warm, brush them with lemon glaze.

Lemon Glaze: In a small bowl, stir together 1/4 cup granulated sugar and 2 tablespoons lemon juice.

This recipe yields about 3 dozen Glazed Soft Lemon Tea Cookies.

Lemon Cake Mix Cookies Recipe

• 1 package (18.25 ounces) Duncan Hines® Moist Deluxe Lemon Supreme Cake Mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 tablespoon lemon juice
• 3/4 cup chopped nuts or flaked coconut
• Confectioners sugar

1. Preheat oven to 375F degrees. Line baking sheets with parchment paper or silicone liners, alternatively lightly grease pan and set aside.
2. In a large mixing bowl, beat cake mix, eggs, vegetable oil and lemon juice with an electric mixer on low speed until well blended.
3. Stir in nuts or flaked coconut.
4. Shape dough into 1-inch balls by rolling between palms of your hands.
5. Place cookie dough balls about 2 inches apart on prepared baking sheets.
6. Bake for 6 to 7 minutes or until set.
7. Remove from the oven and allow cookies to sit on sheet for 1 minute before transferring to wire racks to cool completely.
8. Dust with confectioners sugar or frosted with simple lemon icing.
9. Simple Lemon Icing:
   In a small bowl stir together 1 cup confectioners sugar and 1 tablespoon lemon juice and use to frost cookies in place of confectioners sugar.

This recipe yields about 36 Lemon Cake Mix Cookies.

Lemon and Poppy Seed Melts

To give these lemon cookies a shimmering glow, add a tablespoon or two of Edible Glitter to the powdered sugar sprinkled on top.

This cookie dough needs to chill for several hours before baking.

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 tablespoon poppy seeds
• 1/8 teaspoon baking soda
• 1 egg yolk
• 1 tablespoon milk
• 2 teaspoons finely shredded lemon peel
• 1/2 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 cup sifted powdered sugar, for coating baked cookies
• Gold Edible Glitter (optional)

1. In a medium mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, poppy seeds, and baking soda. Beat until combined, scraping sides of bowl occasionally with a rubber spatula to make sure everything is blended. Beat in egg yolk, milk, lemon peel, and vanilla until combined. Beat in as much of the flour as you can with the mixture. Stir in any remaining flour with a wooden spoon.
2. Divide dough in half. Shape each half into a 9-inch-long log. Wrap each log of cookie dough in plastic wrap or waxed paper. Chill in the refrigerator for 4 to 24 hours or until firm enough to slice.
3. When you are ready to bake your cookies position one of the oven racks in the center and preheat the oven to 375F degrees. For easy cleanup and best results, line baking sheets with parchment paper. Alternatively, use ungreased cookie sheets.
4. Place logs of dough on a cutting board, one at a time. Cut into 1/2-inch slices. (Rotate the log 1/4 turn after each slice so that it stays round.) Place slices 1-inch apart on baking sheets. Bake one cookie sheet at a time in the center of the oven for 7 to 9 minutes or until edges are firm and bottoms are lightly browned.
5. Remove from the oven and transfer cookies to wire racks.
6. Place powdered sugar into a plastic bag. If desired, add edible glitter to powdered sugar. While still warm, transfer several cookies at a time to the bag. Gently shake until coated.
7. Transfer cookies back to wire racks and let cool.
8. Gently shake cookies again in powdered sugar (if necessary) just before serving.

This recipe makes about 32 Lemon and Poppy Seed Melts.

Glazed Lemon Drop Cookies

Delicious lemon cookies with a yummy lemon glaze!

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

Lemon Glaze

• 2 cups confectioner's sugar
• 1 tablespoon grated lemon zest
• 2 to 3 tablespoons fresh lemon juice

1. Position an oven rack in the center of the oven. Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper. Alternatively use ungreased baking sheets.
2. In a medium bowl, stir together flour, baking soda, salt, and lemon zest with a fork or a whisk.
3. In a large bowl beat butter and granulated sugar with an electric mixer until light and fluffy.
4. Add egg, vanilla, and lemon juice and beat until combined.
5. With mixer on low or with a wooden spoon, beat in flour mixture.
6. Drop dough by heaping tablespoons, 1 inch apart, onto baking sheets.
7. Bake one baking sheet at a time in the center of the oven until edges are golden, 15 to 20 minutes, rotating sheet front to back halfway through for more even cooking.
8. Remove from the oven and let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.
9. When cool, spread lemon cookies with lemon glaze and let set, about 1 hour.

Lemon Glaze: In a medium bowl, stir together 2 cups confectioner's sugar, 1 tablespoon grated lemon zest, and 2 to 3 tablespoons fresh lemon juice until smooth and of a good spreading consistency. Add more lemon juice to thin the glaze and more sugar to thicken it.

This recipe makes about 2 dozen Glazed Lemon Cookies.

Lemon Cornmeal Cookies Recipe

• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar, divided
• 2 large egg yolks
• 1 teaspoon grated lemon peel
• 1 whole lemon
• 1/4 cup water
• 3 to 5 teaspoons fresh lemon juice
• 1 cup confectioners sugar

1. In a medium bowl, stir together flour and cornmeal then set aside.
2. In a large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed until light and fluffy.
3. Add egg yolks and lemon peel and beat until well blended.
4. Gradually beat in flour and cornmeal mixture, on low speed, just until combined.
5. Divide the dough in half and shape each portion into a log, 10 inches long.
6. Wrap cookie dough logs in wax paper and refrigerate at least 4 hours, or overnight.
7. When ready to bake cookies, preheat oven to 350F degrees.
8. Cut logs into 1/4-inch thick slices and place slices about 1 inch apart on ungreased cookie sheets.
9. Bake for 10 to 12 minutes or until firm.
10. Transfer cookies to wire racks to cool completely.
11. Remove peel from whole lemon with swivel peeler and cut peel into 1 1/2-inch long strips.
12. In a small saucepan, combine 1/4 cup granulated sugar and water.
13. Bring to a boil then add sliced lemon peel and allow to cook for 5 minutes.
14. Drain and cool the peel on paper towels.
15. Toss the strips with remaining 1/4 cup granulated sugar.
16. Prepare lemon icing by stirring 3 teaspoons of lemon juice into confectioners sugar to make a smooth glaze. Add more juice if needed to make glaze spreadable.
17. Spread each cookie with lemon glaze icing and garnish with candied lemon peel.
18. Allow icing to set before serving.

This recipe yields about 6 dozen Lemon Cornmeal Cookies.

Frosted Lemon Honey Cookies Recipe

For the cookies:

• 7 tablespoons butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup honey
• 1/4 cup plain yogurt
• 2 teaspoons grated lemon peel
• 1/2 teaspoon lemon extract

Lemon Frosting:

• 1 cup confectioners' sugar
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel

1. Preheat oven to 350F degrees and set aside ungreased cookie sheets.
2. In a medium bowl, stir together flour, baking powder and salt; set aside.
3. In a small bowl, stir together honey, yogurt, lemon peel and lemon extract; set aside.
4. In a medium mixing bowl, cream together butter and sugar until light and fluffy.
5. Beat in the egg.
6. Gradually add dry flour mixture to creamed butter mixture, alternating with with honey mixture. Be sure to mix well after each addition.
7. Drop dough by tablespoonfuls at least 2 inches apart, onto ungreased cookie sheets.
8. Bake for 10 to 12 minutes or until golden brown.
9. Transfer cookies to wire racks to cool completely.
10. Prepare the Lemon Frosting:
    In a small bowl, combine the confectioners' sugar and lemon juice until smooth.
11. Spread frosting on warm cookies and then sprinkle with freshly grated lemon peel.

This recipe yields about 3 dozen Frosted Lemon Honey Cookies.

Lemon Crunch Cookies Recipe

Bake Time: 10 to 12 minutes per sheet.

• 1 package (18.25 ounces) lemon cake mix
• 1 cup crisp rice cereal
• 1/2 cup butter, melted
• 1 egg, lightly beaten
• 1 teaspoon grated lemon peel

1. Preheat oven to 350F degrees and set aside ungreased cookie sheets.
2. In a large mixing bowl, combine lemon cake mix, crisp rice cereal, melted butter, lightly beaten egg and grated lemon peel until well mixed; dough will be crumbly.
3. Shape cookie dough into 1-inch balls and place about 2 inches apart on ungreased baking sheets.
4. Bake for 10 to 12 minutes or until set.
5. Allow cookies to cool on pan for 1 minute before transferring to wire racks to cool completely.

This recipe yields about 4 dozen Lemon Crunch Cookies.