Lemon Slice Sugar Cookies Recipe

Lemon Slice Sugar Cookies Recipe
Lemon Slice Sugar Cookies Recipe photo by Taste of Home
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Lemon Slice Sugar Cookies Recipe

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Here's a refreshing variation of my grandmother's sugar cookie recipe. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. —Melissa Turkington, Camano Island, WA
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • ICING:
  • 2/3 cup confectioners' sugar
  • 2 to 4 teaspoons lemon juice

Directions

In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap in plastic; refrigerate 3 hours or until firm.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
Freeze option: Place wrapped logs in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes. Yield: about 2 dozen.
Originally published as Lemon Slice Sugar Cookies in Taste of Home Christmas Annual Annual 2016, p151

Nutritional Facts

1 cookie: 110 calories, 4g fat (2g saturated fat), 18mg cholesterol, 99mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 1/2 cup unsalted butter, softened
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • ICING:
  • 2/3 cup confectioners' sugar
  • 2 to 4 teaspoons lemon juice
  1. In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  2. Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap in plastic; refrigerate 3 hours or until firm.
  3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  4. In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
  5. To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
  6. Freeze option: Place wrapped logs in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes. Yield: about 2 dozen.
Originally published as Lemon Slice Sugar Cookies in Taste of Home Christmas Annual Annual 2016, p151

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