4.5
2 ratings

Meyer Lemon Easter Cookies

These cookies are sweet and tart with a hint of coconut flavor

Cover them with pastel colored frosting and sprinkles to make them extra festive!

Photo and recipe courtesy of Krusteaz

Ingredients

Cookie:

  • 1 Package Krusteaz Meyer Lemon Cookie Mix
  • 1/3 Cup butter, softened
  • 1 Egg
  • 1/2 Teaspoon coconut extract

Coconut Glaze:

  • 1/2 Cup powdered sugar
  • 2 Tablespoons coconut milk

Decorating:

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

Directions

Cookie:

Heat oven to 350°F. In a medium bowl, combine cookie mix, butter, egg and coconut extract. Stir until dough forms, hand kneading if necessary. 

Roll out the dough to 1/4 –inch thickness. Using Easter cookie cutters, cut out eggs, bunnies and flowers. Place cookies 2 inches apart onto greased cookie sheets. 

Bake cookies 8-9 minutes. Cool completely on the cookie sheet before transferring to a cooling rack. 

Coconut Glaze:

While cookies are cooling, make the glaze. Combine powdered sugar and coconut milk until smooth and pourable.

Transfer into a piping bag and glaze cooled cookies.

Decorating:

Once glazed, decorate with decorating sugar. 

Nutritional Facts
Servings18
Calories Per Serving190
Total Fat11g17%
Sugar4gN/A
Saturated5g24%
Cholesterol18mg6%
Protein2g3%
Carbs22g7%
Vitamin A33µg4%
Vitamin D0.1µgN/A
Vitamin E0.1mg0.6%
Vitamin K0.3µg0.4%
Calcium15mg1%
Folate (food)3µgN/A
Folate equivalent (total)24µg6%
Folic acid12µgN/A
Iron0.7mg3.7%
Magnesium11mg3%
Monounsaturated5gN/A
Niacin (B3)0.6mg2.8%
Phosphorus29mg4%
Polyunsaturated0.9gN/A
Potassium66mg2%
Sodium84mg4%
Sugars, added4gN/A
Trans0.1gN/A
Zinc0.2mg1.4%