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
LOW FAT LEMON CRINKLE COOKIES RECIPE - (4.5/5)
Provided by Boz318
Number Of Ingredients 4
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
These tasty low fat lemon cookies are only 2 WW+ Points and you only need 4 ingredients!
Provided by Stephanie@StockpilingMoms
Categories Weight Watchers
Time 13m
Number Of Ingredients 4
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 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.
LOW FAT LEMON MERINGUE COOKIES
From "Good Morning America's Cut the Calories Cookbook". This is a FAT FREE meringue treat that anyone can enjoy!
Provided by KitchenCraftsnMore
Categories Drop Cookies
Time 2h20m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Line two baking sheets with baking parchment and set aside.
- Beat egg whites and salt in small bowl at high electric-mixer speed until frothy.
- With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes).
- Beat in vanilla, then by hand fold in lemon zest.
- Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2-inches apart.
- Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight) Peel meringue off parchment and store in airtight container.
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
LEMON CRINKLE COOKIE RECIPE
These Lemon Crinkle Cookies are so simple and taste absolutely delicious. If you like lemon, you are going to love these lemon flavored delights. They are amazing.
Provided by Elyse Ellis
Categories Dessert
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.
Nutrition Facts : Calories 107 kcal, Carbohydrate 17 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 17 mg, Sodium 88 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
LOW - FAT CRISPY COOKIES
These are my favorite cookies. I love to eat some with a nice cup of tea at the afternoon. They are crispy and very tasty.
Provided by zori2559
Categories Breakfast
Time 20m
Yield 25-30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- In a small bowl combine milk and 1 tsp cinnamon, set aside.
- Cream butter with the sugar, the egg whites and the lemon juice until fluffy.
- Combine flour, powder, 1 tsp cinnamon, salt and nutmeg.
- Add the flour mixture in the creamed mixture, stir in walnuts.
- Roll dough onto a floured surface.
- Cut with cookie cutter. It's optional. If I'm in a hurry, I just shape a little balls, then I place them onto baking sheets and then flat them with a fork.
- Brush with the milk and cinnamon.
- Bake about 10 minutes.
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