lemon cookies Archives - Family Cookie Recipes

WHITE CHOCOLATE CHIP LEMON COOKIES

Jessica — Thu, 05 Jan 2023 10:51:00 +0000

White Chocolate Chip Lemon Cookies are soft, chewy and a perfectly sweet treat! The lemon pudding mix adds great flavor and texture to this delicious lemon cookie with white chocolate chips.

Making this lemon cookie recipe is so simple, with minimal prep work and only 10 minutes to bake, you will have a heavenly dessert in no time! Lemon chocolate chip cookies are so light and fluffy, loaded with exquisite flavors, this cookie does not disappoint!

Lemon Cookies with White Chocolate Chips

White Chocolate Chip Lemon Cookies seem to perfectly fix my craving for anything and everything lemon this time of year! I added lemon zest to these soft and chewy pudding cookies because it strengthens the wonderful flavors. I love the white chocolate chips in them too – they pair so well with the lemon. Making these cookies in the Spring time is a great idea, Meyer lemons are ripe and ready to eat! These enjoyable cookies are so perfect to take to potlucks or family gatherings, their bright yellow appearance look great on any dessert table. They are so pretty and tasty too, a fantastic cookie recipe to try today!

Why we think you will LOVE this Lemon Cookie recipe!

If you were not already convinced to give this delightful treat a try, here are a few more reason to convince you!

Simple ingredients. What I love about this recipe is that all the ingredients are most likely already in my kitchen. It makes it so simple to whip up a batch on a whim and enjoy!
So unique. This recipe is not one you see everyday, but it is OH So delicious! The lemon flavor with the sweet white chocolate chips make a lovely combination.
Luscious lemons! It is no secret I love all things lemons, the flavor is just so amazing. This recipe is packed with lemon flavors, from the zest to the dry pudding mix, it’s not overwhelming at all and relieves my lemon craving whenever the mood strikes!

White Chocolate Chip Lemon Cookie Ingredients

Sugar: You will need 1 cup of sugar to help sweeten this cookie and balance the citrus flavors.

Butter: For a nice creamy and rich cookie, add in 1/2 cup softened butter.

Egg: Using 1 egg gives this treat a wonderful texture.

Milk: For added moisture, use 2 tbsp of milk in this amazing cookie recipe.

Sour cream: To give this cookie extra soft texture add in 1/3 cup of sour cream.

Lemon pudding: Use 1 small box of lemon pudding mix, only the dry mix, do not prepare the pudding.

Salt: You will want to add in 1/2 tsp of salt to help balance all the flavors in this cookie well.

Baking soda: To help the cookies rise properly while baking, use 1/2 tsp of baking soda.

Flour: You need 2 cups of flour for the base of this cookie recipe.

White chocolate chips: Adding in 1 12-ounce bag of white chocolate chips ensures you get yummy morsels of chocolate in every bite.

Lemon zest: To deepen the lemon flavor in these cookies, use the zest from 1 lemon, about 2-3 tsp.

Step by step directions for making this Lemon Cookie Recipe

Prep

Start by preheating the oven to 375 degree F.

Then, spray a baking sheet with non-stick cooking spray or use a silicon baking mat.

Cookie dough

In a large bowl, cream together sugar and softened butter.

Then, add in the egg and milk, stir to combine well. Set bowl aside.

In separate bowl, stir and combine the sour cream, dry pudding mix, salt and baking soda.

Next, add the flour and sour cream mixture to the large bowl with the butter/sugar mixture, mixing until smooth.

After that, fold in white chocolate chips and lemon zest.

If you want to make the cookie color POP, add 1 drop of yellow food coloring and mix well.

Bake

Proceed to drop the cookie dough by rounded tablespoonfuls onto the greased cookie sheet.

Bake for 8-10 minutes.

Once baked, transfer to a cooling rack and let cool for 10 minutes.

Serve immediately and enjoy!

What is lemon zest?

Lemon zest is small bits of the outside rind of lemons. It is used in recipes to add a stronger lemon flavor. You can get lemon zest by grating the rind off a lemon using a fine cheese grater or lemon zester. Grate zest into a bowl, then measure it out as needed using measuring spoons.

Can you freeze lemon zest?

Yes, you can freeze or even refrigerate lemon zest in small, airtight containers for up to 1 month. I love buying a bag of lemons and then zesting them and juicing them to use later on.

White Chocolate Chip Lemon Cookies are soft, chewy and perfectly sweet lemon cookies! Lemon pudding mix adds great lemon cream flavor and texture to these delicious spring cookies.

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

White Chocolate Chip Lemon Cookies

White Chocolate Chip Lemon Cookies are soft, chewy and a perfectly sweet treat! The lemon pudding mix adds great flavor and texture to this delicious lemon cookie with white chocolate chips.

Course Cookies, Dessert

Cuisine American

Keyword White Chocolate Chip Lemon Cookies

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 164kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 egg
⅓ cup sour cream
2 TBSP milk
½ tsp. salt
½ tsp. baking soda
2 cups flour
12 oz white chocolate chips
3.4 oz lemon pudding mix 1 small box
2 tsp lemon zest from 1 small lemon

Instructions

Start by preheating the oven to 375°F. Line a baking sheet with parchment and set aside.
In a large bowl, cream together sugar and softened butter. Then, add in the egg and milk, stir to combine well.
Add in the sour cream, dry pudding mix, salt and baking soda. Mix until smooth.
Next, add the flour and mix until all the ingredients are well incorporated.
After that, fold in white chocolate chips and lemon zest.
If you want to make the cookie color POP, add 1 drop of yellow food coloring and mix well.
Proceed to drop the cookie dough by rounded tablespoonfuls onto the greased cookie sheet.
Bake for 8-10 minutes. Once baked, transfer to a cooling rack and let cool for 10 minutes. Enjoy!

Notes

White Chocolate Chip Lemon Cookies are a great dessert to surprise your family with! The lemon pudding mix makes these cookies extra delicious!

Nutrition

How do you soften butter?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

Which is better, lemon zest or lemon extract?

Lemon extract is easier to store and use, since you buy it and keep it in your cupboard. But even still, I prefer using lemon zest in my recipes because it adds a much more authentic lemon flavor. Lemon extract is made with a concentrated amount of alcohol and lemon and I feel you end up tasting the alcohol flavor too much.

Flash back to my 5 kids a couple years ago. It’s so fun to see how everyone has grown since then!

White Chocolate Chip Lemon Cookies are soft, chewy and perfectly sweet lemon cookies! Lemon pudding mix adds great lemon cream flavor and texture to these delicious spring cookies.

Love cookies with fruit in them? Try these other lemon favorites:

White Chocolate Chip Lemon Cookies are fluffy, chewy and amazing sweet treat! The lemon pudding mix adds amazing flavor and texture to this delightful lemon cookie recipe.

The post WHITE CHOCOLATE CHIP LEMON COOKIES appeared first on Family Cookie Recipes.

LEMON ZUCCHINI COOKIES

Nellie — Wed, 05 May 2021 19:25:33 +0000

Lemon Zucchini Cookies made with lots of lemon flavor and shredded zucchini. Topped with a delicious lemon glaze, these zucchini cookies are absolutely incredible!

Lemon Zucchini Cookies are so moist because of the grated zucchini in them. You can peel the zucchini and no one will even ever know that it’s in there! The cookies are even delicious without the glaze, but the glaze adds a lot of lemon flavor.

Ingredients in Lemon Zucchini Cookies

2 cups flour

1 tsp baking powder

1/2 tsp salt

3/4 cup butter, softened to room temperature

3/4 cup sugar

1 egg

1 tsp lemon zest

1 cup zucchini, peeled and grated

Glaze:

1 cup powdered sugar

1 1/2 Tbsp lemon juice

1/2 tsp lemon zest

How to make Lemon Zucchini Cookies

Preheat oven to 375°.

In a medium mixing bowl, mix flour, baking powder and salt together. Set aside.

In a large bowl, cream butter and sugar together for about 2-3 minutes. Add egg and lemon zest and beat for another 2-3 minutes.

Slowly stir in the flour mixture until combined and then add the zucchini and fold it in. Drop by rounded tablespoonfuls onto a greased cookie sheet. Bake for 10-12 minutes, until lightly browned on the tops and edges.

In a small bowl, mix the glaze ingredients and drizzle onto the cookies once they are partially cooled.

Lemon Zucchini Cookies

Lemon Zucchini Cookies made with lots of lemon flavor and shredded zucchini. Topped with a delicious lemon glaze, these zucchini cookies are absolutely incredible!

Course Cookies

Cuisine American

Keyword lemon zucchini cookies

Prep Time 10

Cook Time 10

Servings cookies

Author Jessica & Nellie

Ingredients

2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter softened to room temperature
3/4 cup sugar
1 egg
1 tsp lemon zest
1 cup zucchini peeled and grated

Glaze:

1 cup powdered sugar
1 1/2 Tbsp lemon juice
1/2 tsp lemon zest

Instructions

Preheat oven to 375°.
In a medium mixing bowl, mix flour, baking powder and salt together. Set aside.
In a large bowl, cream butter and sugar together for about 2-3 minutes. Add egg and lemon zest and beat for another 2-3 minutes.
Slowly stir in the flour mixture until combined and then add the zucchini and fold it in. Drop by rounded tablespoonfuls onto a greased cookie sheet. Bake for 10-12 minutes, until lightly browned on the tops and edges.
In a small bowl, mix the glaze ingredients and drizzle onto the cookies once they are partially cooled.

TIPS FOR MAKING THE BEST COOKIES

Do not melt the butter! The butter needs to be softened (at room temperature). Using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan. They will just slide right off in perfect shape!
Make sure not to over bake your cookies. They may not even look totally done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

DO YOU HAVE TO PEEL ZUCCHINI TO MAKE ZUCCHINI COOKIES?

No you do not have to peel zucchini before making zucchini cookies. I like to peel it for these cookies though just so that I can sneak it into them without my kids noticing. The cookies will look different (and have a lot more green in them!) if you leave the peel on, but the taste won’t be affected at all.

SHOULD I SQUEEZE EXCESS WATER OUT OF MY ZUCCHINI BEFORE MAKING ZUCCHINI COOKIES?

Nope, you don’t need to squeeze out excess water from grated zucchini before adding it to your cookie dough. Zucchini naturally has a lot of water in it. Interestingly enough, each zucchini is a bit different when it comes to water content. I find zucchini straight from my garden has quite a bit more water in it than zucchini from the grocery store. If there seems to be a lot of extra moisture, you may want to squeeze it out a little bit, but the moisture in the zucchini is part of what makes these cookies so soft and delicious.

Enjoy more delicious Lemon flavored cookies here:

These Lemon Oatmeal No Bake Cookies are bright, tangy, and ridiculously easy—no oven required. They’ve got that perfect sweet-meets-citrus zing that makes you grab “just one more” every time.
Lemon Oatmeal Cookies are packed with bright lemon flavor in every bite. With creamy white chocolate and a citrusy twist, they’re the kind of cookie that mysteriously disappears from the plate.
Buttery Frosted Lemon Sugar Cookies bring fresh lemon flavor in every bite thanks to real juice and zest. Finished with a simple swirled rosette, they’re equal parts pretty and completely irresistible.
Lemon Sugar Cookies are bursting with bright citrus flavor thanks to lemon Jello mixed right into the dough. Finished with a creamy buttercream frosting, they’re basically a lemon lover’s dream in cookie form.
These Lemon Blueberry Muffin Cookies taste like your favorite bakery muffin, but in soft, cookie form—loaded with fresh blueberries and bright lemon flavor. Topped with homemade blueberry jam and a buttery streusel, they’re next-level good.

Lemon Zucchini Cookies made with lots of lemon flavor and shredded zucchini. Topped with a delicious lemon glaze, these zucchini cookies are absolutely incredible!

The post LEMON ZUCCHINI COOKIES appeared first on Family Cookie Recipes.

LEMON CREAM PIE COOKIES

Jessica — Tue, 21 Apr 2020 16:47:21 +0000

Lemon Cream Pie Cookies have buttery sugar cookie base, then filled with lemon pudding and a whipped topping mixture. Finished with fresh lemon zest, they’re the perfect sweet and tangy treat!

These Lemon Pudding Cookies are truly the best because every ingredient works together to create the perfect bite—soft, buttery cookie cups made tender with sour cream and vanilla, filled with a light, creamy lemon pudding and whipped topping. The fresh lemon zest on top adds just the right bright, tangy finish that keeps you coming back for more.

They have become one of my family’s favorite treats in the spring and summer—there’s just something about that sweet and tangy combo everyone loves. Anytime I make them, they disappear fast and I’m always asked to make another batch!

Recipe Highlights

Perfect Sweet-Tangy Balance – The creamy lemon pudding filling paired with fresh lemon zest gives these cookies a bright, refreshing flavor that’s not overly sweet.
Soft Cookie Cup Texture – The addition of sour cream makes the sugar cookie base extra soft and tender, creating the perfect “cup” for the creamy filling.
Creamy, Fluffy Filling – The combination of instant lemon pudding and whipped topping creates a light, mousse-like center that feels indulgent without being heavy.

Lemon Cream Cookies Ingredients

Sugar: Adds sweetness and helps create a soft, tender texture in the cookie base.
Butter: Provides rich flavor and contributes to the cookies’ soft, melt-in-your-mouth consistency.
Egg: Binds the ingredients together and helps give structure to the cookies.
Vanilla extract: Enhances the overall flavor with a warm, sweet depth.
Sour cream: Adds moisture and makes the cookies extra soft and tender.
Salt: Balances the sweetness and enhances all the flavors in the dough.
Baking soda: Helps the cookies rise slightly and keeps them light in texture.
Flour: Forms the structure of the cookies, giving them shape and stability.

Lemon Pudding Filling

Lemon pudding: Creates the base of the creamy, tangy lemon filling.
Milk: Helps dissolve the pudding mix and creates a smooth, thick consistency.
Whipped topping: Lightens the filling, making it fluffy and airy.
Lemon zest: Adds a fresh, bright burst of natural lemon flavor to finish the cookies.

Tips for making Lemon Sugar Cookies with Pudding

Don’t overfill the dough cups – Stick to about 1 tablespoon of dough so the cookies don’t puff up too much and lose space for the filling.
Shape the centers while warm – Press the cookie cups immediately after baking while they’re still soft; waiting too long can cause cracking instead of a smooth well.
Chill before filling – Make sure the cookie cups are completely cooled (or briefly chilled) before adding the lemon cream so the filling stays thick and fluffy.
Pipe the filling for clean results – Using a piping bag (or zip-top bag) makes it much easier to neatly fill each cookie and gives them a polished, bakery-style look.

How do I store lemon cream cookies?

These cookies should be stored in an airtight container in the refrigerator and kept in a single layer to preserve their shape and filling. They’re best enjoyed within 3-5 days for optimal freshness and texture, as the cookie base will gradually soften over time.

Lemon Cream Pie Cookies

Lemon Cream Pie Cookies have buttery sugar cookie base, then filled with lemon pudding and a whipped topping mixture. Finished with fresh lemon zest, they’re the perfect sweet and tangy treat!

Course Cookies, Dessert

Cuisine American

Keyword Lemon Cream Pie Cookies

Prep Time 10

Cook Time 18

Cooling Time 15

Total Time 43

Servings cookies

Calories 117kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 egg
1 tsp vanilla extract
⅓ cup sour cream
½ tsp baking soda
2 cups flour

Lemon Cream Filling

3.4 oz box lemon flavored instant pudding
½ cup milk
8 oz tub of whipped topping or Cool Whip
lemon zest

Instructions

Preheat oven to 325 degrees F. Liberally spray a mini muffin tin with non-stick cooking spray.
Using a hand mixer, cream the sugar and butter. Add the egg and vanilla extract, mix again. Then add the sour cream, salt, and baking soda. Add in the flour and beat until smooth.
Scoop out 1 TBSP of dough into each muffin cup, using a cookie scoop for ease. You'll have enough dough to make 24 cookie cups, plus about 6 more cookies. I just baked these additional cookies like normal on a cookie sheet.
Place the cookies in the preheated oven and bake for 17-18 minutes. Let the cookies stand for 1-2 minutes after taking them out of the oven. Spray the round side of a 1 tsp measuring spoon with non-stick spray and press down into the center of each cookie to create a well. Let them cool completely- if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.
Whisk the box of dry pudding mix and the milk until smooth. Add in the whipped topping and stir gently until combined. Transfer the filling to a pastry bag or a ziplocked bag and store in the fridge until the cookies are fully cool.
Take cookies out of muffin tin- I just slide the tip of a knife down 1 side and they popped right out. Pipe the lemon cream into each cup and top with lemon zest. Serve & enjoy!

Notes

These lemon cream cookies will stay fresh for up to 5 days if stored in an airtight container in the refrigerator.

For longer storage, place just the cookie cups in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. Add the lemon filling after they’ve been defrosted and you’re ready to serve them.

Nutrition

Can I freeze lemon cream cookies?

While you probably could freeze these cookies, I don’t think I can recommend it. The cookies would become soggy as it thaws and the lemon cream pudding mixture may even separate making them very unappealing texturally and appearance-wise.

Can I replace whipped topping with real whipped cream?

Yes, real whipped cream can be substituted for whipped topping. However, the texture may differ slightly. Real whipped cream tends to be softer, which may lead to a less stable filling, so it’s important to serve the cookies promptly for the best results.

Can you make lemon cream cookies in advance?

Yes! You can bake the cookie cups 1–2 days in advance and store them in an airtight container, then fill them the day you plan to serve for the freshest texture.

Can I use a different pudding mix for a different flavor?

Yes, you can! Swap out the lemon pudding mix for a same size box of a different instant pudding flavor that you wish to try. These cookie cups would be a great party snack, and having a variety of flavorful options could be a great way to give everybody a choice in desserts.

Want more amazing Lemon inspired recipes? Try these:

These Lemon Pie Cookies are basically sunshine in dessert form. All the bright, tangy flavor of lemon cream pie, just way cuter and way easier to grab!
Made with cream cheese for extra richness and finished with a sweet lemon glaze, our Lemon Cream Cheese Cookies are the kind of treat that disappears way too fast.
Bright, sweet, and a little fancy without trying too hard, these Lemon Meringue Pie Cookies are the kind of treat that feels like a little burst of happy in every bite.
Lemon Blueberry Pie Cookies are little handheld pies with big bakery energy—flaky crust, sweet blueberry filling, and a pop of fresh lemon in every bite. Cute, tangy, and totally snackable!
These Buttermilk Lemon Cookies are packed with bright citrus flavor in every bite. Topped with a sweet lemon-vanilla glaze, they taste light, fresh, and are impossible to stop at just one.

Lemon Cream Pie Cookies are a delicious way to satisfy your sweet citrus cravings. This easy recipe comes together quickly with a few basic ingredients, creating soft, luscious cookie cups filled with creamy lemon goodness.

The post LEMON CREAM PIE COOKIES appeared first on Family Cookie Recipes.

LEMON JELLO SUGAR COOKIES

Jessica — Tue, 25 Feb 2020 22:56:05 +0000

Lemon Sugar Cookies are soft, buttery treats bursting with bright lemon flavor thanks to a box of lemon Jello mixed right into the dough. Topped with a creamy buttercream frosting, these cookies are a must for lemon lovers!

[adthrive-in-post-video-player video-id=”LkP6QZhI” upload-date=”2020-06-18T21:07:55.000Z” name=”Lemon Jello Cookies” description=”Lemon Jello Sugar Cookies are delicious cookies made with lemon jello! Easy sugar cookie recipe with a simple buttercream frosting perfect for lemon lovers.” player-type=”default” override-embed=”default”]

I love sugar cookies, but I usually only make them for special occasions because of all the work—chilling the dough, rolling it out, cutting shapes, baking, and decorating. Add five kids eager to help, and it quickly becomes a lot of effort!

I recently tried a Jello Sugar Cookie recipe and was hooked. You can use any Jello flavor, and the rest of the ingredients are standard sugar cookie staples. You can roll and cut shapes or just make simple balls, and frosting is optional. The Jello adds so much flavor and color that even plain cookies are delicious (and cute!). I tried the lemon version, and it turned out even better than I imagined!

Ingredients for Lemon Jello Sugar Cookies

Butter: Adds richness, flavor, and creates a soft, tender cookie texture.
Sugar: Sweetens the cookies and helps them spread and brown slightly while baking.
Eggs: Bind the ingredients together and provide structure and moisture.
Flour: Forms the base of the dough and gives the cookies their shape.
Baking Powder: Helps the cookies rise slightly and stay light and soft.
Salt: Balances the sweetness and enhances the lemon flavor.
Lemon Jello: Adds bright lemon flavor, sweetness, and a natural yellow color.

Sugar Cookie Frosting

Butter: Creates a smooth, creamy base for the frosting.
Sour Cream: Adds tanginess and makes the frosting extra soft and spreadable.
Powdered Sugar: Sweetens and thickens the frosting to the perfect consistency.
Milk: Thins the frosting as needed for easy spreading.
Vanilla: Rounds out the flavors and adds depth to the frosting.
Lemon Jello Powder: Boosts the lemon flavor and gives the frosting a subtle yellow hue.

Tips for Perfect Lemon Sugar Cookies with Frosting

Mix the Lemon Jello powder in with the butter and sugar first so the flavor and color are evenly distributed throughout the dough, not speckled.

Reserve a small amount of Jello powder for the frosting to create a matching lemon flavor and natural yellow tint without needing extra extract or food coloring.

Don’t overbake—look for set edges, not color since the cookies should stay pale and soft; even slight browning can dry them out.

Press the dough balls just slightly before baking to help them bake evenly and create a smooth surface that holds frosting beautifully.

How long are Lemon Sugar Cookies good for?

These Lemon Jello Sugar Cookies can be stored in an airtight container at room temperature for 3–4 days, or in the refrigerator for up to 5–6 days if frosted.

Freezing is recommended for longer storage—unfrosted cookies or cookie dough balls freeze well for up to 3 months, and baked cookies can be frozen with or without frosting as long as they’re stored carefully with parchment between layers to protect the texture.

Frosted Lemon Jello Sugar Cookies

Course Cookies, Dessert

Cuisine American

Keyword lemon cookies, sugar cookie

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Calories 158kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temp
1 cup sugar
3 oz box Lemon Jello
3 eggs
3 cups flour
1 tsp baking powder
½ tsp salt

Frosting

¼ cup butter softened to room temp
1 tbsp sour cream (or plain yogurt)
2 cups powdered sugar
1 tsp vanilla extract
1-2 TBSP milk
1 TBSP Lemon Jello Powder

Instructions

In a large bowl cream the butter and sugar for about 2 minutes with an electric mixer. Add the jello powder and continue to mix for 1-2 minutes. Mix in the eggs until incorporated.
Mix flour, baking powder, and salt together in a separate bowl and then add to the wet mixture. Mix just until thoroughly combined.
If rolling into ball, scoop the dough out by tablespoons and roll into smooth balls. Place on prepared cookie sheet. Spray the bottom of a measuring cup with cooking spray and then press the measuring cup onto a plate with a thin layer of sugar on it. Press each cookie ball with the bottom of the measuring cup, dipping into the sugar in between each cookie.
If making cut-out cookies, chill the dough for at least 2 hours. Divide in half and roll out each half to about ¼" thick. Cut out shapes and place on a prepared cookie sheet.
Bake cookies at 375° for 8-9 minutes. Let cookies fully cool before frosting.
Mix butter, sour cream, 2 cups powdered sugar, 1 tsp vanilla, and reserved Jello power with an electric mixer until smooth. Add milk ½ TBSP at a time until the mixture reaches desired consistency. Frost cookies and enjoy!

Notes

Lemon Jello Sugar Cookies stay fresh 3–4 days at room temperature or 5–6 days in the fridge if frosted.

For longer storage, freeze unfrosted cookies or dough balls for up to 3 months, and baked cookies can be frozen with or without frosting—just layer with parchment to protect them.

Nutrition

Can I use a different flavor of Jello?

Yes! Any Jello flavor works in this recipe, so feel free to experiment with your favorites like strawberry, lime, or orange.

Do these sugar cookies need frosting?

No, the cookies are flavorful on their own thanks to the Jello, but the frosting adds an extra creamy, lemony finish if you want to dress them up.

Do I have to chill the dough?

Chilling is optional if you’re making dough balls, but it’s recommended if you plan to roll and cut shapes to prevent sticking and spreading.

How do you make cut out sugar cookies?

After the dough has chilled for at least 2 hours (or up to overnight), divide it in half to make it easier to work with. Prepare your rolling surface by lightly flouring the countertop, coating it with cooking spray or oil, or rolling the dough between sheets of wax paper for the easiest cleanup.

Roll the dough to about ¼-inch thickness, cut out shapes with cookie cutters, and place them on a prepared baking sheet. Bake at 375° for 8–9 minutes, just until set.

Enjoy more of our favorite Lemon cookie recipes here:

Lemon Blueberry Muffin Cookies are bursting with fresh blueberries and bright lemon flavor, topped with homemade blueberry jam and a buttery streusel crumble. All the flavors of a muffin in a soft, chewy cookie!
Soft, zesty lemon cookies swirled with sweet raspberry jam and finished with a crackly powdered sugar coating—these Lemon Raspberry Crinkle Cookies are next level. Perfectly tart, fruity, and downright dreamy!
Buttermilk Lemon Cookies are ultra-soft and pillowy, packed with fresh lemon juice and zest, then finished with a sweet lemon-vanilla glaze.
Perfectly sweet, tart, and irresistibly cute, these Lemon Blueberry Pie Cookies are mini pie magic in cookie form!
Strawberry Lemon Thumbprint Cookies are packed with bright citrus and sweet berry flavor. Tender lemon-scented dough meets a dollop of strawberry jam and a lemon glaze for the perfect bite!

Lemon Jello Sugar Cookies are delicious cookies made with lemon jello! Easy sugar cookie recipe with a simple buttercream frosting perfect for lemon lovers.

The post LEMON JELLO SUGAR COOKIES appeared first on Family Cookie Recipes.

LEMON SUGAR COOKIE BARS

Jessica — Fri, 25 Jan 2019 03:18:40 +0000

Lemon Sugar Cookie Bars made with a soft & chewy sugar cookie base then topped with a sweet lemon glaze. Easy recipe for sugar cookie bars!

I pulled inspiration from several of my favorite cookie recipes for these delightful Lemon Sugar Cookies. They’re the perfect antidote for this freezing, snowy weather we’ve been having. They’re soft, perfectly sweet and the lemon flavor is bright and lovely. My family devoured them!

Which is better, lemon zest or lemon extract?

Highlights of this recipe

Easy ingredients. You’ll love how simple ingredients come together to create these lemon cookie bars. The recipe uses common baking staples, so you probably already have most of them on hand.
Luscious lemon flavor! The lemon glaze on top brings extra moisture and richness. It’s smooth, sweet, and loaded with more lemon zest and juice for a strong but balanced lemon taste.
A perfect choice. If you’re aiming for a dessert that’s perfect for spring or summer, these lemon sugar cookie bars fit nicely. They’re great for picnics, holidays, or a simple treat any time.

Ingredients for Lemon Sugar Cookie Bars

Butter: You’ll need 1 cup of butter, softened.

Sugar: Add 1 ¼ cup of granulated sugar for soft, chewy bars.

Egg: Bind the ingredients using 1 egg.

Extract: Flavor the dough with 2 tsp of vanilla extract.

Lemon: You need 1 lemon, fully zested and juiced. You’ll need a combined total of 1 TBSP+ 2 tsp of lemon zest and 2 TBSP of lemon juice. Zest the lemon first, then extract the juice.

Flour: The structural base of this dough is 2 ¼ cups of all-purpose flour.

Baking powder: Help the cookie base rise by adding 1 tsp of baking powder to the dough.

Salt: Balance the flavors with ½ tsp of salt.

Lemon Glaze:

Butter: For a rich glaze, use 3 TBSP of butter, melted.

Powder sugar: Adding 1 ½ cups of powdered sugar creates a sweet, smooth glaze.

Milk: You need 2 TBSP of milk for more moisture and creaminess.

Lemon: Give the topping more citrus flavor by adding 2 TBSP of lemon juice and 2 tsp of lemon zest. Remember, zest the lemon first, then squeeze out the juice.

Tips for making Lemon Sugar Cookie Bars

Softened butter: Make sure your butter is softened to room temperature before starting. This helps create a smooth batter and tender crumb.
Don’t overbake—remove the bars when the edges are set and the center springs back lightly when pressed.
Prep your pan: If you sprayed the pan with non-stick spray, you can just cut the bars in the pan. If you lined the pan with parchment paper, you can pull the entire sheet of cookies out, then cut them into squares out of the pan. Either step makes for easy removal!

How long are Lemon Bars good for?

Store your lemon sugar cookie bars in an airtight container at room temperature. They stay fresh for up to 3 days. For longer storage, refrigerate the bars for up to a week. Allow them to come to room temperature before serving to soften.

You can freeze the baked bars without glaze, wrapped tightly, for up to 3 months. Thaw overnight in the fridge, then add glaze before serving.

Lemon Sugar Cookie Bars Recipe

Lemon Sugar Cookie Bars made with a soft & chewy sugar cookie base then topped with a sweet lemon glaze. Easy recipe for sugar cookie bars!

Course Cookies, Dessert

Cuisine American

Keyword lemon sugar cookie bars

Prep Time 15

Cook Time 20

Cooling time 20

Total Time 54

Servings servings

Calories 158kcal

Author Jessica & Nellie

Ingredients

Sugar Cookie Crust

1 cup butter softened
1 ¼ cup granulated sugar
1 egg
2 tsp vanilla extract
1 TBSP lemon zest
2 ¼ cup all-purpose flour
1 tsp baking powder
½ tsp salt

Lemon Glaze

3 TBSP butter melted
1 ½ cups powdered sugar
2 TBSP milk
2 TBSP lemon juice
2 tsp lemon zest

Instructions

Preheat the oven to 375 degrees F. Line a 9×13 pan (or quarter bakers sheet) with parchment paper. Set it aside.
Mix the butter with an electric mixer on high for 1 minute, until light in color. Add the sugar, egg, vanilla extract, and lemon zest, and mix again.
In a separate bowl combine the dry ingredients and whisk lightly, so the salt and baking powder are well incorporated into the flour. Proceed to pour the flour mixture into the wet ingredients and mix well.
Transfer the dough to the prepared pan and press it down so the dough is spread evenly across the entire pan. Bake in the preheated oven for 20 minutes. Let it cool for 20 minutes before adding the glaze.
Whisk all the lemon glaze ingredients in a bowl and pour it onto the warm cookie bars. Spread it across the cookie bars with a rubber scraper. Let the bars fully cool to set. Cut into 30 squares, serve, and enjoy!

Notes

Store leftover cookie bars in an airtight container at room temperature and they will last up to 3 days. Store in the refrigerator for up to 1 week.

Freeze the baked bars without glaze, for up to 3 months. Thaw in the fridge, then add glaze before serving.

Nutrition

How can I make cookie bars using a packaged cookie dough?

You can save time by using Pillsbury sugar cookie dough for the crust. Press the dough evenly into your pan before adding a lemon filling made with fresh lemon juice and zest. This approach shortens prep without losing lemon flavor.

Should the butter be soft or chilled when preparing cookie dough?

You want your butter softened to room temperature. It should be soft enough to cream easily with sugar but not melted. This helps create a tender, chewy texture in your cookie bars.

Is it possible to replace fresh lemon juice with bottled lemon juice?

Bottled lemon juice can be used as a substitute, but it may lack the bright, fresh flavor of fresh lemons. If you use bottled juice, consider adding extra zest to boost the citrus aroma.

What is the best way to create a smooth lemon glaze?

Start with melted butter, then gradually whisk in powdered sugar until smooth. Add lemon juice and zest last, mixing well to keep the glaze creamy and pourable. Adjust milk amount to get your desired consistency.

Love cookies with fruit in them? Try these other lemon favorites:

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You will go crazy for these Lemon Blueberry Muffin Cookies. Made from scratch, these cookies are packed with incredible lemon flavor and juicy blueberries.
Try our Frosted Strawberry Cookies, not only are they delicious but stunning too! Sugar cookies made with fresh strawberries and topped with a buttercream frosting.
We love recipes that have shortcuts and these Cake Mix Lemon Oreo Cookies hit the mark! Using a few basic ingredients and a boxed cake mix, this dessert comes together quick and easy.

Lemon Sugar Cookie Bars combine butter, sugar, egg, vanilla extract, and fresh lemon zest and juice to create a flavorful cookie dough base. An easy recipe for delightful sugar cookie bars!

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