Tag Archive: cookies

Cookie Ingredients:

  • 3/4 cup softened butter
  • 1/3 cup powdered sugar
  • 1 T lemon juice
  • 1 1/4 cup flour
  • 1/2 cup cornstarch

Frosting Ingredients

  • 1/4 cup softened butter
  • 3/4 cup powdered sugar (depending on the humidity and the softness of the butter, you may need to add more.)
  • 1 t lemon juice
  • 1 t finely grated lemon zest
  • 1-3 drops yellow food coloring (optional)


Start by zesting and then juicing a fresh lemon.

Cream butter and sugar until light and fluffy.

Beat in lemon juice.

Combine flour and cornstarch and gradually into creamed mixture.

Divide dough in half and then shape dough into two logs approx 8-inches long. (four in this pic, cause I was doubling)

Chill for at least two hours or overnight.

After dough has chilled, unwrap and slice into 1/4 inch slices.

Place two inches apart on ungreased baking sheets and bake at 350 for 8-12 minutes until firm to the touch.

Cool on wire racks.

Combine frosting ingredients in a small bowl, beating until smooth.

Frost cooled cookies and let icing set up before bagging or freezing. You can do this with a knife or spatula, but I find it’s easier to put the icing in a ziploc freezer bag, snip off the end, and pipe the frosting onto the cookies.

I adapted this recipe here for these cookies. It’s doubled and makes a LOT.

These cookies are soft and stay soft for a while.  Taste yummy!


  • 1 1/2 cups butter softened
  • 2 cups sugar
  • 2 eggs
  • 2 tablespoons water
  • 1/2 cup molasses
  • 4 1/2 cups flour
  • 5 teaspoons  ground ginger
  • 2 teaspoons baking soda
  • 4 teaspoons cinnamon
  • 1/2 teaspoon salt
  • extra granulated sugar

Preheat oven to 350. Cream butter and sugar, then add liquid ingredients and mix well.  Add all dry ingredients except additional sugar and mix.

Use a cookie scoop and drop each ball in granulated sugar.  Roll each dough ball to cover in sugar and place on cookie sheet.  Use a glass (dip in sugar if dough sticks) to flatten each ball.

Bake for 8 – 10 minutes. Let cookies set up on cookie sheet for 5 minutes before moving to wire racks to cool.


  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 T finely grated orange zest
  • 1 t vanilla
  • 5 eggs
  • 1 cup chopped dried cranberries
  • 2 cups chopped pecans
  • 1 T baking powder
  • 1/2 t salt
  • 4 1/2 cups flour
  • plastic wrap and parchment paper


Zest orange, chop pecans, chop cranberries.

Cream butter and sugar.  Add orange zest, vanilla, eggs, cranberries, and nuts, stirring with each addition.

Mix flour, baking powder, and salt and gradually add to liquid mixture.

Dough will be sticky.  Divide in quarters and wrap each in plastic wrap.  Refrigerate overnight.

Preheat oven to 325.

Line baking sheets with parchment paper.

Use your hands to shape a blob of dough into a log on the lined baking sheet.  (I find it’s helpful to brush with a little water or use wet hands for this.)

Bake for 30 minutes or until pale gold.  Cool log on a wire rack.

Slice log into slices about 1 inch thick.

Place slices on parchment lined baking sheet and bake for an additional 8 or so minutes (until starting to turn golden), then flip them and bake an additional 8  minutes.

Cool slices on wire racks and store in airtight container.

These freeze very well.

You can also melt white or dark chocolate and drizzle over the top to make it extra pretty.  🙂