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lemon frosted sugar cookies


i was looking to make sugar cookies for an event and disappointed to not find a relatively healthy version here. so now i'm adding one. this one began as a cooking light recipe and includes my adjustments. not your typical sugar cookie, the wheat germ gives these a pale brown color and a nuttiness that contrasts nicely with the lemon glaze. the dough needs to chill at least four hours and does best if chilled overnight, so you need to plan ahead with this one.


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  • Carbohydrates: 160.7
  • Fats: 6.0
  • Dietary Fiber: 74.0
  • Minerals: 4.0
  • Proteins: 4.0
  • Vitamins: 11.0
  • Water: 9.0


  1. To prepare cookies
  2. Beat splenda
  3. Sugar
  4. Yogurt and butter in a large bowl at medium speed of a mixer until well blended
  5. Add egg
  6. Egg whites
  7. Lemon zest and vanilla beating well
  8. Lightly spoon flour into dry measuring cups
  9. Level with a knife
  10. Combine flour
  11. Wheat germ
  12. Baking powder
  13. Baking soda and salt
  14. Add dry ingredients to the sugar mixture
  15. Mixing well
  16. Spoon dough into a sealable bag
  17. Flatten to 1 1 / 2-inch disc and chill 4 hours or overnight
  18. Preheat oven to 400
  19. Roll dough to a 15 x 12-inch rectangle on a heavily floured surface
  20. Cut dough into 20 squares using a sharp knife
  21. If the dough gets very soft in this stage
  22. Return to the fridge to chill again to retain firmness
  23. Too much flour will end with a tough cookie
  24. Alternately
  25. Use your favorite cookie cutters to make shapes
  26. Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray
  27. Bake at 400 for 8 minutes or until golden
  28. Immediately remove cookies from pans using a wide spatula
  29. And cool on wire rack
  30. To make icing
  31. Combine powdered sugar
  32. 1 tablespoon milk
  33. Lemon juice
  34. And 1 / 4 teaspoon vanilla
  35. If the icing seems too thick
  36. Add a bit more lemon juice to thin
  37. Stir in food coloring
  38. If desired
  39. Spread about 2 teaspoons of the icing over each 3-inch cookie
  40. Or place icing in a small zip-top plastic bag or pastry bag and
  41. If using disposible bag
  42. Trim a tiny hole in one corner
  43. And drizzle icing over cookies
  44. If the icing seems to be too thick you can add more lemon juice or you can add a little more milk
  45. Sprinkle with assorted sugar sprinkles or other decorations
  46. If desired

Step 23

Total Time in Minute 48

Ingredients Count 19

cooking lemon frosted sugar cookies

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Cooking spray

Splenda granular

Granulated sugar


Plain nonfat yogurt


Egg white

Nonfat milk

Lemon rind

Vanilla extract

All-purpose flour

Toasted wheat germ

Baking powder

Baking soda


Powdered sugar

Fresh lemon juice

Food coloring

Candy sprinkles

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