LEMON CRINKLE COOKIES
If you like lemon and you like cookies, this recipe is for you! I discovered it on Pinterest and it won the "Top Cookie Award" on an LDS food blog. I've been baking and making cookies for 40 years and haven't stumbled upon a better cookie than this one. It's very refreshing and light, but the texture is what really makes this cookie stand out. Crunchy on the outside and just the right chewy softness on the inside. Wonderful!
Provided by Chef SuzyQ
Categories Dessert
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
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. Don't overbake!
LEMON COOL WHIP COOKIES RECIPE - (4.5/5)
Provided by á-20898
Number Of Ingredients 4
Steps:
- Preheat oven to 350 F. Spray Cookie sheet with non-stick cooking spray. In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined. Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart. Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
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
COOL WHIP LEMON COOKIES
This recipe has been a family favorite at Christmas time for over 30 years. It is so simple the kids love to help.
Provided by cabodeb
Categories < 15 Mins
Time 13m
Yield 24-36 cookies
Number Of Ingredients 4
Steps:
- preheat oven 350.
- in a med bowl add cake mix, whipped egg, and Cool Whip mix together until well blended.
- take a tablespoon of batter and roll into a ball in powdered sugar.
- place on parchment paper lined cookie sheet.
- bake for 8 to 10 min.
Nutrition Facts : Calories 172.7, Fat 2.7, SaturatedFat 0.4, Cholesterol 9.2, Sodium 142.8, Carbohydrate 36.5, Fiber 0.2, Sugar 28.8, Protein 1.2
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 CRINKLE COOKIES RECIPE - (4.6/5)
Provided by Kelli with an I
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees. 2. Blend the lemon cake mix and egg in a bowl until well combined, then add the whipped cream 3. Take small spoonfuls of the dough and drop it into a bowl with the powdered sugar. Roll each spoonful of dough in the powdered sugar, and place onto a cookie sheet. Press them down with your fingers. 5. Place in the oven and bake for 10-12 minutes. Let cool completely.
LEMON CRINKLE COOKIES
Make and share this Lemon Crinkle Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 27m
Yield 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Cream shortening and brown sugar until fluffy; add egg and lemon rind, beating well.
- Combine flour, baking soda, cream of tartar, ginger, and salt; stir into creamed mixture.
- Roll dough into 1-inch balls; roll each in sugar.
- Place 2 inches apart on ungreased cookie sheet.
- Bake at 350 degrees for 10-12 minutes.
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LEMON COOL WHIP COOKIES - TIDYMOM®
From tidymom.net
Reviews 88Calories 63 per servingCategory Cookies
- Preheat oven to 350° F and line a half sheet pan or cookie sheet with parchment paper or a silicone baking sheet.
- In a medium bowl combine dry cake mix, and beaten egg. Mixture will be crumbly. Fold in thawed Cool Whip until well combined. Dough will be thick and sticky.
- Using a small cookie scoop (about 1.5 tablespoon scoop) drop the dough balls into a bowl of powdered sugar, and roll to coat. Place the dough balls onto the prepared cookie sheet about two inches apart.
- Bake for 10- 12 minutes or until slightly set and tops are cracked. Cool on pan for 5 minutes then transfer to wire racks to cool.
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