Lemon Easter Cookies

Easter is just around the corner, and these lemon easter cookies would be perfect for your Easter baskets. This recipe is sponsored by Krusteaz. All opinions are 100% mine. 

Hi guys! I am dreaming of spring today and want to just skip to the warm weather so I can eat all the lemon cookies my heart desires. I am all for enjoying the moment and not just passing it by, but I am done with the snow, the cold, and this winter. It’s been here since Thanksgiving, and it is time we all move on.

So I am moving on to Spring with these lemon Easter cookies. Gooey coconut lemon sugar cookies made with Krusteaz Meyer lemon cookie mix are decorated easily with lemon icing and sparkling sugar.

Aren’t these Easter cookies adorable? I’ve always wanted to bake and decorate Easter cookies, but my cookie decorating skills are non-existent. I admire all these perfect cookies on Pinterest but can never pull it off. I know I need practice, but I kept it simple for these cookies. Using the Meyer lemon cookie mix from Krusteaz, I added some coconut to the cookies and made a coconut glaze. These cookies are sweet and tart with a hint of coconut flavor.

To decorate, use Easter/ Spring cookie cutters to cut out shapes of freshly baked cookies. Ice the cookies with the coconut glaze and top with colorful sanding sugar for festive cookies. Get the full directions over on Krusteaz.com where I am sharing this recipe with their readers as well.

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Yield: ~18 cookies

Lemon Easter Cookies

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 42 minutes

Ingredients

Cookie:

• 1 package Krusteaz Meyer Lemon Cookie Mix
• 1/3 cup butter, softened
• 1 large egg
• ½ teaspoon coconut extract

Coconut Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons coconut milk

Decorating:

• 1 packet yellow decorating sugar, enclosed
• Purple decorating sugar

Instructions

HEAT oven to 375°F. Line a baking sheet with parchment paper.

In a large bowl, stir together the cookie mix, butter, egg, and coconut extract until dough forms, hand kneading if necessary.

Using a medium cookie scoop, scoop dough and form it into balls. Place 2 inches apart onto the prepared cookie sheet. Alternatively, roll out the cookie dough onto a lightly floured surface and use seasonal cookie cutters to cut out shapes.

Bake cookies until they are light golden brown, about 8-10 minutes. Cool 5 minutes and remove from cookie sheet.

While the cookies cool, whisk together the glaze ingredients.

Use the coconut glaze to decorate the cookies as desired.

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