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Speckled Egg Lemon Cookies
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1 cup Land O Lakes® Butter, softened

1 cup sugar

1 large Land O Lakes® Egg

2 1/2 cups all-purpose flour

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon freshly grated lemon zest

1/4 teaspoon salt

Lemon Icing

2 cups powdered sugar

3 to 4 tablespoons lemon juice

Brightly colored sanding sugar

How to make

  1. STEP 1

    Combine butter, sugar and egg in bowl. Beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed. 

  2. STEP 2

    Divide dough into thirds. Shape each third into a disk; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or until firm.

  3. STEP 3

    Heat oven to 400°F

  4. STEP 4

    Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch egg-shaped cookie cutter. Place, 1 inch apart, onto ungreased cookie sheets.

  5. STEP 5

    Bake 6-8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

  6. STEP 6

    Whisk powdered sugar and 3 tablespoons lemon juice in bowl until well mixed. Add additional lemon juice, 1 teaspoon at a time, until desired icing consistency. (Icing should be thick enough to coat top of cookie without dripping over the edge.) Divide icing into 3 separate bowls. Working with one bowl icing at a time, stir in colored sugar until slightly dissolved (icing will become tinted with a speckled look). Quickly dip cookies into icing and turn upright. Place onto cooling rack. Repeat with remaining bowls of icing. Let cookies stand until set. 

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