Lemon Cookies
User Reviews
5
Lemon Cookies
Description
The dough starts by creaming butter, instant lemon pudding mix, and granulated sugar until light. An egg and milk are then incorporated, followed by a flour mixture containing baking powder and salt. After mixing just until combined, the dough is divided and rolled into logs, wrapped, and refrigerated until firm. This chilling step facilitates easier slicing and prevents spreading during baking.
Slices cut from the chilled logs are baked at 375°F until edges are lightly golden, then cooled before glazing. The glaze, made with powdered sugar and lemon juice, complements the cookie’s tangy flavor and adds moisture and sweetness. These lemon cookies are ideal for sharing or as a fresh-tasting treat.
Storage notes mention that the cookies keep well for several days at room temperature in an airtight container, and the dough logs can be made ahead or frozen for convenience.
Ingredients
For the cookies:
- 1/2 cup butter softened
- 1 (3.4-ounce) package instant lemon pudding mix (see note 1)
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the icing:
- 2/3 cup powdered sugar
- 2 to 4 teaspoons lemon juice
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment on medium speed, or by hand, cream together the butter, pudding mix, and granulated sugar until light and fluffy.
- With the mixer on low speed, add egg and milk and mix until incorporated. In a large bowl, whisk flour, baking powder, and salt. With the mixer still on low, slowly add the flour mixture until just combined. Do not overmix!
- Divide the dough in half. On a lightly floured surface, roll each half into a log, making a 6" long roll. Place each half on a piece of parchment or waxed paper, and securely wrap. Refrigerate the dough until firm, about 3 hours.
- Preheat oven to 375 degrees. With a small, sharp knife, cut the logs into 1/2″ thick slices. Place the slices 1″ apart on ungreased sheet pans and bake for 8 to 10 minutes, until lightly golden. Cool on pan for 2 minutes then transfer to a wire rack to completely cool.
- In a small bowl, whisk together powdered sugar and 2 teaspoons lemon juice, adding more lemon juice as needed to reach a drizzling consistency. Drizzle over cooled cookies. Let stand until icing is set.
Notes
- Instant lemon pudding mix is a combination of cornstarch, sugar, and flavorings and can be found in the baking aisle of most supermarkets.
- Lemon cookie dough logs can be refrigerated up to two days before slicing and baking.
- Frozen dough logs can be stored for up to three months; slice and bake directly, adding extra baking time as needed.
- Store baked cookies in an airtight container at room temperature for up to five days.
- This recipe yields approximately 24 cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 109kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 96mg | 4% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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