Lemon-Frosted Sugar Cookies

BECKY LUIGART-STAYNER

You may want to start this recipe early in the day because the dough requires at least 4 hours to chill.

Yield: 20 cookies (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 24%
  • Fat: 5.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 2.2g
  • Carbohydrate: 33.8g
  • Fiber: 0.6g
  • Cholesterol: 11mg
  • Iron: 0.8mg
  • Sodium: 131mg
  • Calcium: 21mg

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)

Preparation

  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.
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