LEMON CRINKLE COOKIES
Steps:
- Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
- Stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.
Nutrition Facts : Calories 105 kcal, Carbohydrate 17 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 64 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 cookie
LEMON CRINKLE COOKIES
Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.
Provided by hantie96
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
- Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
- Cover bowl and refrigerate cookie dough for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
- Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
- Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g
EASY LEMON COOKIES
The basic cake mix cookie with a twist.
Provided by Lissa
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
- Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 11.6 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 106.7 mg, Sugar 7.4 g
LEMON CRINKLE CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: lemon cake mix, oil, eggs, powdered sugar
Provided by Pierce Abernathy
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 4
Steps:
- Combine cake mix, oil, and eggs in a mixing bowl.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
- Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 199 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
LEMON CRINKLE COOKIES
These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners' sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners' sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
LEMON CRINKLES
An old family favorite, lemon cookies, with a hint of ginger.
Provided by sueb
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, shortening, egg, and lemon zest together in a bowl until creamy. Stir in flour, baking soda, cream of tartar, ginger, and salt until dough comes together.
- Pour white sugar onto a plate. Roll dough into 1-inch balls; dip 1 side in white sugar. Arrange balls, sugared-side up, on 2 baking sheets.
- Bake in the preheated oven until edges are pale golden and tops look dry, 10 to 12 minutes.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 12.8 g, Cholesterol 5.2 mg, Fat 3 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 37.4 mg, Sugar 8.7 g
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EASY LEMON CRINKLE COOKIES - NO SPOON NECESSARY
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5/5 (6)Total Time 27 minsCategory DessertCalories 147 per serving
- Prepare cookie dough: In a large bowl or a stand mixer, beat the butter on medium speed until soft and fluffy, about 1-2 minutes. Add the softened cream cheese and continue to beat until well incorporated, about 1 minute. Add the egg, lemon juice, zest and both extracts. Beat well until combined and fluffy, about 1 minute. Sift the cake mix into the bowl. Beat on low or stir until just combined. Don’t beat too much or your cookie dough will become tough. The dough should be sticky.
- Chill: Cover the bowl tightly with plastic wrap. Place it in the refrigerator for 1 ½ hours (or overnight), or in the freezer for 45 minutes. The dough should be completely chilled.
- Preheat oven: Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper and set aside. Pour ¾ cup powdered sugar into a shallow bowl and pour the granulated sugar onto a plate.
- Portion cookies: Use your hands, or a cookie scoop, to scoop out the dough. Roll the dough into 1-inch balls (roughly 1 ½ tablespoon each).
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