4 Ingredient Lemon Snowflake Cookie Recipes

4-INGREDIENT LEMON SNOWFLAKE COOKIE RECIPE

Steps:

• Combine all ingredients except the powdered sugar. Blend completely and refrigerate for 1 hour. The batter will be sticky.
• Preheat the oven to 350°. Grease baking sheets or line them with parchment paper. Put powdered sugar in a bowl. Drop batter by tablespoons into the powdered sugar and gently roll them until covered.
• Bake 12-14 minutes. Let them cool on the cookie sheet which will allow them to set up.
• Store in an air-tight container.

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
• Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.

LEMON SNOWFLAKE COOKIES

Steps:

• In a mixing bowl, combine cake mix, Cool Whip, and egg. Beat with mixer on medium speed until blended. Batter will be very sticky.
• Fill a cookie scoop half full with batter and drop into confectioners sugar and roll lightly to coat.
• Place on ungreased cookie sheets.
• Bake at 350 for 10-12 minutes or until lightly brown.

LEMON SNOWFLAKES

Steps:

• In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky., Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.

LEMON SUGAR COOKIE SNOWFLAKES

Steps:

• For the cookies: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners' sugar and butter. Add the lemon extract, vanilla extract and eggs, and mix until the eggs are incorporated. Add the flour, 1 cup at a time, mixing between each addition, and then add the zest. The dough should be soft, but not sticky. Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use snowflake cookie cutters to cut out the cookies (25 to 30 cookies depending on the size) and place on the prepared sheets. Bake for 7 to 10 minutes. Transfer the cookies to cooling racks and cool to room temperature before decorating.
• Roll out the modeling chocolate using a pasta roller or heavy rolling pin to 1/8-inch thick. Using the same snowflake cookie cutter (wiped clean with a paper towel), cut out the snowflake shapes.
• For the syrup: Warm the corn syrup in the microwave, 20 to 30 seconds, then stir in the almond extract.
• Using a pastry brush, paint the top of a cookie with the syrup and immediately, but carefully, place a modeling chocolate snowflake on top. Position the modeling chocolate carefully before setting on a cookie, as it will stick very quickly. Rub your fingers over the edges gently to secure the modeling chocolate. Repeat for the remaining cookies.
• Use the remaining syrup to decorate the cookies. Paint a design, the edges or the entire surface of the cookies, and top with nonpareils, sanding sugar, crystal sugar or other decorations.

4 INGREDIENT LEMON COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Add all ingredients to large mixing bowl, beating until well mixed (use electric mixer).
• Shape dough into round balls about the size of walnuts.
• Place on sprayed baking sheet, approximately 2" apart.
• Bake 15 to 18 minutes (it took less time in my oven, so you might want to check after about 12 minutes).
• Allow to cool for a few minutes on baking sheet. Then transfer to wire rack to cool completely.
• May be frosted with lemon frosting mix, if desired.

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350°F and grease several baking sheets with nonstick spray.
• Stir together the flour, soda, tartar and salt.
• Cream together the butter, oil and sugar until well blended. Beat for 1 to 2 minutes until lightened in colour.
• Add the egg, lemon zest, juice and extracts. Blend well.
• Beat in the dry ingredients one half at a time until evenly incorporated. Dough will be soft, but let stand for 5 minutes or so to firm up slightly for easier handling.
• Put 2 Tbsp of granulated sugar into a saucer. Lightly oil the etched bottom of the glass tumbler (or salt shaker, small bowl or vase) making sure to coat all the grooves.
• With lightly greased hands form small portions of dough into 3/4-inch balls.
• Dip the top of each ball into the granulated sugar and place on the cookie sheets, sugar sides up, about 2 1/2-inches apart. Press down on cookie tops until design is imprinted and cookies are flattened to about 2-inches in diameter. (You may need to wipe sugar off glass peridically and re-oil)Garnish cookie tops with edible glitter if using.
• Bake one sheet at a time in the upper third of the oven for 10 to 15 minutes, or until the cookies are barely firm in the centers and faintly tinged with colour at the edges. Remove from oven, wait 2 or 3 minutes, then remove from cookie sheet to wire racks to finish cooling.
• Lightly dust tops with a little icing sugar to finish off. Let cool completely.
• Will keep in airtight storage at room temperature for up to 10 days or can freeze for up to a month.