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Lemon-Frosted Sugar Cookies

BECKY LUIGART-STAYNER
Yield 20 cookies (serving size: 1 cookie)
You may want to start this recipe early in the day because the dough requires at least 4 hours to chill.

Ingredients

  • Cookies:
  • 1 cup granulated sugar
  • 1/2 cup stick margarine or butter, softened
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon fat-free milk
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup toasted wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • Icing:
  • 2 cups powdered sugar
  • 1 tablespoon fat-free milk
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • Food coloring (optional)
  • Assorted sugar sprinkles (optional)

Nutrition Information

  • calories 188
  • caloriesfromfat 24 %
  • fat 5.1 g
  • satfat 1 g
  • monofat 2.1 g
  • polyfat 1.6 g
  • protein 2.2 g
  • carbohydrate 33.8 g
  • fiber 0.6 g
  • cholesterol 11 mg
  • iron 0.8 mg
  • sodium 131 mg
  • calcium 21 mg

How to Make It

  1. To prepare cookies, beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 4 minutes). Add egg and next 4 ingredients (egg through 1 teaspoon vanilla), beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt). Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1 1/2-inch thickness. Cover tightly with plastic wrap; chill 4 hours or overnight.

  2. Preheat oven to 400°.

  3. Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. Place cookies 2 inches apart on ungreased baking sheets. Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.

  4. To prepare icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each cookie, or place icing in a small zip-top plastic bag. Snip a tiny hole in one corner, and drizzle icing over cookies. Sprinkle with assorted sugar sprinkles, if desired.