Lemon Cake Mix Cookies Food

LEMON CAKE MIX COOKIES

Steps:

• Heat oven to 375°F.
• Beat dressing, cake mix and eggs in large bowl with mixer on low speed just until moistened. Add lemon zest. Beat on medium speed 2 min. (Dough will be stiff.)
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
• Bake 9 to 11 min. or until lightly browned. (Cookies will still appear soft.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Mix frosting and lemon juice until blended; spread onto cookies.

EASY LEMON COOKIES

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.

EASY CAKE MIX COOKIES- PERFECT LEMON COOKIE

Steps:

• Preheat oven to 350 degrees.
• Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
• Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread...a melon baller works great for this step).
• Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
• Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies will be soft/chewy.
• While lemon cookies are cooling, mix together the powdered sugar & lemon juice in a small bowl, add more powdered sugar for a stiffer glaze. Lightly brush or drizzle glaze onto warm cookies on the cooling rack.

LEMON BITE COOKIES (CAKE MIX)

Steps:

• Preheat oven to 350°F.
• In a bowl combine cake mix, egg and cool whip, mix well Batter will be very stiff.
• Drop teaspoonful of dough into powered sugar.
• Then roll into 1 inch balls,
• Place balls 2 inches apart onto greased cookie sheet.
• Bake for 10 to 12 minutes or until light brown on bottom.
• Cool on wire rack.

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 COOLER "KNOCK-OFF" COOKIES

Steps:

• Preheat oven to 350.
• Mix cake mix, oil, eggs and white chocolate in a large bowl.
• Form into small balls and bake on cookie sheet for about 8-10 minutes.
• Let cool.
• Either sift together powdered sugar and kool-aide mix or place in a food processor.
• After cookies come out of oven let cool a couple of minutes sift powdered sugar over cookies.

EASY LEMON CAKE

Steps:

• Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
• Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
• Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
• To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
• Spread the icing over the top of each cake using a palette knife, and sandwich together.

LEMON KRISP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a large mixing bowl until well mixed.
• Shape into 1 inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes.
• Leave on cookie sheets for a minute or two and then cool completely on wire racks.

CAKE MIX LEMON PECAN COOKIES

Steps:

• With mixer blend butter, eggs, milk and extract.
• Mix in cake mix and chopped pecans.
• Chill dough before placing on parchment lined baking sheet.
• Form into large balls, place on baking sheet and press down with fork.
• Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.