Homemade Lemon Sugar Cookies Recipe

4.5 3 3
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Homemade Lemon Sugar Cookies Recipe

Read Reviews
4.5 3 3
Publisher Photo
These light cookies are crisp on the outside and soft inside, making it hard to eat just one! I most often bake them for Christmas and Valentine's Day.
Recommended: Food Gifts for Mom
MAKES:
78 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
78 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 2 cups butter, softened
  • 4 cups confectioners' sugar
  • 4 eggs
  • 3 tablespoons lemon juice
  • 3 tablespoons half-and-half cream
  • 2 teaspoons grated lemon peel
  • 6-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Sugar

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in lemon juice, cream and lemon peel. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 13 dozen.
Originally published as Lemon Sugar Cookies in Best of Country Cookies 1999, p49

Nutritional Facts

2 each: 108 calories, 5g fat (3g saturated fat), 24mg cholesterol, 75mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 2 cups butter, softened
  • 4 cups confectioners' sugar
  • 4 eggs
  • 3 tablespoons lemon juice
  • 3 tablespoons half-and-half cream
  • 2 teaspoons grated lemon peel
  • 6-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Sugar
  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in lemon juice, cream and lemon peel. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 13 dozen.
Originally published as Lemon Sugar Cookies in Best of Country Cookies 1999, p49

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sstetzel User ID: 158954 244441
Reviewed Feb. 25, 2016

"kdcannon the recipe calls for butter not shortening. Hope that helps clear things up.

Susan Stetzel
Online Community Manager
Taste of Home Magazine"

MY REVIEW
kdcannon User ID: 1581550 244433
Reviewed Feb. 24, 2016

"Do you have to use butter flavored shortening??"

MY REVIEW
kandykiss User ID: 6498203 31151
Reviewed Jan. 29, 2012

"they were great!!!"

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