Enjoy a sweet and tangy treat with this easy lemon jumbles recipe! See my step-by-step instructions for these light and buttery cookies and add some zing to your baking.
Cookies are always popular around Christmas time. We love to make them for our office workers, school mates and friends and family.
These cookies are perfect year round though. In the summer, that delicious tangy flavor works well as a refreshing treat.
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What makes this recipe yummy
Any lemon flavor in a sweet cookie is so decadent. There's a perfect little crackle to the icing on the outside and the sugar cookie is so soft inside, it's truly a delicious cookie.
Groceries you'll need: ingredients
- All Purpose Flour
- Cream of Tartar
- Baking Soda
- Salt
- Unsalted Butter
- Granulated Sugar
- Eggs
- Fresh Lemon Zest
- Fresh Lemon Juice
- Almond Extract
- Powdered Sugar
- Light Corn Syrup
- Yellow Food Color (optional)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: In a bowl, mix the flour, cream of tartar, baking soda and salt. Set aside.
- Step 2: In the bowl of your stand mixer add the butter and sugar and beat until fluffy.
- Step 3: Add the egg, lemon juice, lemon zest and almond extract and beat again until incorporated.
- Step 4: Now add that flour mixture until totally incorporated.
- Step 5: Shape into a ball, then cut into four. Take each piece and cut into four again. Then each of those pieces cut into four again.
- Step 6: Now take each of those smaller pieces and roll into about a 5" sausage shape and connect each end. Place on a baking sheet lined with parchment paper.
- Step 7: Bake in the oven for about 10 minutes, then remove and cool.
- Step 8: Mix the Glaze ingredients and dip each cookie. Place on a wire rack.
Hint: Take about ¼ of the glaze and put into another container. Mix some yellow food dye into it, then drizzle this (or pipe it) over the glazed cookies - once that first layer of glaze has dried.
Recipe variations and substitute ideas
- Orange - instead of lemon you could use another citrus, like orange or lime.
- Vanilla Extract - if you don't have almond extract.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Equipment I used while making this recipe, is a stand mixer (although you could use an electric mixer if you don't have one). As well as a mixing bowl, whisk and baking sheets.
I have some affiliate links in the recipe card below.
More cookie recipes I think you'll love
How to store leftovers
Store the lemon jumbles in an airtight container for up to 10 days at room temperature.
These cookies do actually freeze well. Store in a freezer safe container for up to 6 months.
Mel's Kitchen Notes
You don't want the glaze to be too thick. More of the consistency of corn syrup, if not a little runnier. If you go too thick, you may not have enough glaze for all the cookies.
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Lemon Jumbles
Video
Equipment
Ingredients
Lemon Cookies
- 2-¾ Cups All Purpose Flour
- 1 teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Cup Unsalted Butter softened
- 1 Cup Granulated Sugar
- 1 Each Large Egg
- 1 Tablespoon Lemon Zest freshly grated
- 1 Tablespoon Lemon Juice freshly squeezed
- ½ teaspoon Almond Extract
Glaze
- 3 Cups Powdered Sugar
- 2 Tablespoons Unsalted Butter melted
- 4 Tablespoons Lemon Juice freshly squeezed
- 1 teaspoon Light Corn Syrup
- 4 Drops Yellow Food Color
Instructions
- In a large bowl mix the All Purpose Flour, Cream of Tartar, Baking Soda, and Salt. Mix with a whisk and set aside.2-¾ Cups All Purpose Flour, 1 teaspoon Cream of Tartar, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- In the bowl of a stand mixer, beat the Butter with the Granulated Sugar, until fluffy.1 Cup Unsalted Butter, 1 Cup Granulated Sugar
- Add the Egg, Lemon Juice, Lemon Zest and Almond Extract and beat again until totally incorporated.1 Each Large Egg, 1 Tablespoon Lemon Zest, 1 Tablespoon Lemon Juice, ½ teaspoon Almond Extract
- Beat in the flour mixture, 1 cup at a time until totally incorporated.
- Turn on oven to 350°F and line a baking sheet with parchment paper.
- Empty the cookie dough onto a floured surface and shape into a ball. Cut the dough into quarters. Take each of those quarters and cut into quarters again.Take each piece and cut into another 4 pieces. Roll each of those pieces into a worm like shape, about 5 inches long then connect the edges to create a ring.Lay on the prepared baking sheet, about 1-½" apart.
- Bake for about 10 minutes.
- Repeat in batches until all are cooked. Allow to cool completely on a wire rack.
- In another bowl, mix together the Powdered Sugar, Unsalted Butter, Lemon Juice and Light Corn Syrup. Stir well until smooth. (Use more lemon juice if needed to thin the icing.)3 Cups Powdered Sugar, 2 Tablespoons Unsalted Butter, 4 Tablespoons Lemon Juice, 1 teaspoon Light Corn Syrup
- Remove about ¼ Cup of the icing to another bowl and color with the yellow food color.4 Drops Yellow Food Color
- Take each of the cooled cookies and dip into the white icing. Allow to drip off then lay on a wire rack. Repeat with the other cookies.
- Drizzle the yellow icing (optional) over the cookies after that icing has dried.
Nutrition
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