Crunchy Lemon Cookies Recipe Recipe Cards Recipe For Banana

EASY LEMON COOKIES 3 RECIPE

Steps:

• Combine first four ingredients. Roll into 1" balls then roll in powdered sugar until lightly coated. Place on ungreased cookie sheet. Bake at 375° for 6-9 minutes. Bottoms will be lightly browned and insides chewy.

CRISP LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

CRISP LEMON COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

MEYER LEMON CARDAMOM CRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Set out 2 sheet pans. Whisk to combine the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest in a large bowl and set aside.
• Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.
• In an electric standing mixer fitted with the paddle attachment, spread the butter around the bowl by mixing on low for about 20 seconds. Bump the speed up to medium low, and slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 2 minutes.
• (We are cutting little holes in the butter with the abrasive sugar, and those little holes will expand from the leavening properties of the baking powder during baking so we can get that soft cakey texture for the cookies.)
• Scrape down the bowl with a spatula, add the eggs one at a time, and mix on medium until incorporated. Add the vanilla and beat until blended.
• Turn off the mixer and add the flour mixture. Mix on low speed until the flour disappears.
• Use a number 40 (1 1/2 tablespoons) scoop to portion out your cookies, then roll the portioned dough into small balls. Roll the balls in the sifted powdered sugar, and place on the sheet pan at least 2-inches apart.
• Bake for 13 to14 minutes, until the surface of the cookies have cracked and puffed up. The cookies will not be browned. Cool the cookies on a wire rack and serve.
• Creaming the butter and sugar together is such an important step. This method ensures that the cakey tender texture characteristic of this cookie is achieved.

BANANA DROP COOKIES

Steps:

• 1. Oven preheated to 375 degrees.
• 2. Stir together flour, baking powder, cinnamon, baking soda, salt and cloves. Set aside.
• 3. Beat the 1/2 cup butter. Add the sugar, beat til fluffy.
• 4. Add the eggs and vanilla; beat well.
• 5. Add the dry ingredients & 1 cup mashed banana, alternately.
• 6. Drop from spoonful on well greased pan and bake 10-12 minutes. Once cooled, eat as is or put a glaze on them!

SOFT LEMON COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
• Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
• Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
• Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.