These super simple Lemon Blossoms taste like sunshine! An old favorite from Grandma’s recipe box, lemon blossoms are sure to be a favorite. If you’d like to go straight to the recipe, just scroll down until you see the printable recipe card at the bottom of this post. If you’d like to visit a while, keep reading.
You know the expression, when life gives you lemons make lemonade?
Well, we all do that, every day. We’re handed a basket of lemons and each day we go to our little lemonade stands and set up shop. Folks come by our stands throughout the day and you’re serving up your own special recipe whether you realize it to not. The cashier at the grocery store, waitress at a restaurant, your kids at the breakfast table, friends who call, people who read your Facebook status. You serve them your lemonade all day long.
Here is another great thing you can do with those lemons life hands you, make my Mama’s Lemon Blossoms. With spring right here, these cookies are the perfect way to have a taste of sunshine!
If you want my recipe for lemonade, click here.
- Lemon juice
- Baking Soda
- Baking Powder
Place your softened butter in a mixing bowl with your sugar. Mix well with electric mixer until fluffy and well combined.
Add lemon juice to butter mixture and mix well until fully incorporated.
In another bowl, stir together flour, baking soda, baking powder, and salt.
Add in flour mixture to butter mixture and mix again until well incorporated and a dough is formed.
Using your hands, press dough together into a ball and place it in a plastic bag or some other covered container to place in the fridge for an hour.
Line countertop or table with waxed paper. Sprinkle with flour or spray lightly with baking spray to prevent dough from sticking. Place chilled dough in the center.
Roll out dough to about 1/4 inch thick, or just until you get tired of rolling it out.
How to Cut Cookie Dough In Nice Round Shapes
Cut lemon blossoms out with a small cookie cutter or the lid to your baking spray.
For reference, if you use a 1-1/2 inch circle cutter, it will easily yield about three dozen cookies.
Place on ungreased cookie sheets about an inch or so apart.
Bake those at 400 for about eight minutes.
How to Make Icing for those lemon blossom cookies!
In a bowl place a cup and a half of confectioner’s sugar. Add three tablespoons of lemon juice. Add a few drops of yellow food coloring if you like. Stir until smooth and creamy.
Now just spoon a little glaze into the center of each cookie and spread it around a bit.
Let lemon blossoms dry for an hour or so and then you can stack them.
Here are our beautiful lemon blossoms!
- 3 Cups All Purpose Flour
- 1 Cup Sugar
- 1 Cup Butter softened
- 1/3 Cup fresh or bottled lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups confectioner's sugar
- 3 tablespoons lemon juice
- few drops yellow food coloring optional
- In large mixing bowl combine butter and sugar. Mix well with electric mixer until creamy and combined. Add in lemon juice and mix again.
- In separate bowl stir together with a spoon flour, baking powder, baking soda, and salt. Add this to the butter mixer and beat with an electric mixer until well incorporated and a dough forms. Cover or wrap dough and refrigerate for an hour.
- Roll out dough to 1/4 inch thickness on floured surface. Cut with small circle cutter (I used 1-1/2 inch). Place on ungreased baking sheets and bake at 400 for about 8 minutes. Remove to cool.
To make glaze
- Combine glaze ingredients and stir with a spoon until lumps disappear. Spoon a little bit into center of each cookie and spread around with the back of a spoon. Make more glaze if needed. Allow to dry for an hour or so and then stack cookies and store in cookie jar.
This recipe was originally posted in 2011. I updated the photos and post in 2020.
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