Lemon Frosted Sugar Cookies Recipe

Name: Lemon Frosted Sugar Cookies
Prep time: 60 min
Cook time: 48 min
Total time: 108 min
Yield: Serves 1 or more
Ingredients: Cooking Spray; Splenda Granular; Granulated Sugar; ½ cup (1 stick) softened butter; Plain Nonfat Yogurt; 1 large egg; Egg White; Nonfat Milk; Lemon Rind; Vanilla Extract; All Purpose Flour; Toasted Wheat Germ; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups powdered sugar; Fresh Lemon Juice; Food Coloring; Candy Sprinkles

Craving delicious sugar cookies without the guilt? These Lemon Frosted Sugar Cookies are a delightful, healthier alternative! Made with wholesome ingredients like wheat germ (which adds a subtle nutty flavor!), this recipe delivers a surprisingly light and lemony treat. A touch of cooking light inspiration, plus a few adjustments, results in cookies that are perfect for any occasion. The dough needs chilling time (at least 4 hours, overnight is best), so plan ahead for maximum deliciousness.

Prep Time 60 mins

Cook Time 48 mins

Calories 160.7 kcal

Protein 4g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Frosted Sugar Cookies

Cooking Spray
Splenda Granular
Granulated Sugar
½ cup (1 stick) softened butter
Plain Nonfat Yogurt
1 large egg
Egg White
Nonfat Milk
Lemon Rind
Vanilla Extract
All Purpose Flour
Toasted Wheat Germ
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups powdered sugar
Fresh Lemon Juice
Food Coloring
Candy Sprinkles

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How to Make Lemon Frosted Sugar Cookies

In a large bowl, cream together 1 cup Splenda, ½ cup granulated sugar, ½ cup plain yogurt, and ½ cup (1 stick) softened butter using a mixer on medium speed until light and fluffy.
Beat in 1 large egg, 2 large egg whites, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
In a separate bowl, whisk together 3 cups all-purpose flour, ½ cup wheat germ, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Transfer the dough to a resealable bag, flatten into a 1 ½-inch thick disc, and chill for at least 4 hours, or preferably overnight.
Preheat oven to 400°F (200°C). Lightly grease baking sheets.
On a lightly floured surface, roll out the chilled dough to a 15 x 12-inch rectangle.
Use a sharp knife to cut the dough into 20 squares (or use cookie cutters for fun shapes!). If the dough becomes too soft, chill it again before cutting.
Place cookies 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until golden brown.
Immediately remove cookies from baking sheets using a spatula and let cool completely on a wire rack.
**For the Lemon Glaze:** In a small bowl, whisk together 1 ½ cups powdered sugar, 1 tablespoon milk, 1 tablespoon lemon juice, and ¼ teaspoon vanilla extract. Add more lemon juice or milk as needed to reach desired consistency.
Add food coloring, if desired.
Spread or drizzle the glaze over the cooled cookies.
Sprinkle with sprinkles or other decorations (optional).