Colored sugar in a lemon glaze create an easy way to decorate cookies just like Easter eggs.
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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
1 teaspoon baking powder
1 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 cups powdered sugar
3 to 4 tablespoons lemon juice
Brightly colored sanding sugar
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.
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.
Heat oven to 400°F.
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.
Bake 6-8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
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.
Whimsical umbrellas, flower surprise cookies and more—bake a bouquet of these lovely springtime cookies.