Low Fat Lemon Crinkle Cookies Recipes

LEMON CRINKLE COOKIES

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.

LEMON CRINKLE COOKIES

Steps:

• In a large bowl or stand mixer with paddle attachment, mix together coconut oil, coconut sugar, stevia and vanilla.
• Once blended, add in the egg, lemon lest and lemon juice. Mix until smooth. Next, add in the oat flour, almond flour, baking powder & soda, salt.
• Dough should be easy to roll. If you find its too sticky, add a couple Tbsp more oat flour till it reaches a roll-able consistency.
• Roll each dough ball in icing sugar and place on a cookie sheet lined with parchment paper to prevent sticking.
• Bake at 350 degrees for 10-12 minutes.

LOW FAT LEMON CRINKLE COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

LOW FAT LEMON CRINKLE COOKIES

Steps:

• Preheat oven to 350.
• In a large bowl, combine cake mix, egg, and Cool Whip (The batter will be sticky).
• Form dough into tablespoonfuls and roll in powdered sugar.
• Bake for 8 to 10 minutes, until the edges are golden.
• Allow to cool 1 minute on baking sheet; then remove to cooling rack.

LEMON CRINKLE COOKIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Grease light colored baking sheets with non stick cooking spray and set aside. 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 all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of 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 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 cooling rack. If using a non stick darker baking tray, reduce baking time by about 2 minutes.