EASY LEMON COOKIE RECIPE RECIPES
EASY CAKE MIX COOKIES- PERFECT LEMON COOKIE RECIPE - FOOD.C…
I frequently make these cookies for work pitch-ins & family get-togethers. They are always a big hit! I was given the basic recipe several years ago by a lady who showed up at my garage sale—and she wrote it down during our conversation about baking. I have perfected different varieties over the years. Please see my other recipes for how to make the following versions of this cookie: chocolate-chocolate chip, chocolate chip, & sugar cookies. This is a really versatile recipe base—experiment!!
Total Time 13 minutes
Prep Time 3 minutes
Cook Time 10 minutes
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147.5, FatContent 6.1, SaturatedFatContent 1, CholesterolContent 15.5, SodiumContent 135.4, CarbohydrateContent 21.9, FiberContent 0.3, SugarContent 3.7, ProteinContent 1.5
EASY CAKE MIX COOKIES- PERFECT LEMON COOKIE RECIPE - FOOD.C…
I frequently make these cookies for work pitch-ins & family get-togethers. They are always a big hit! I was given the basic recipe several years ago by a lady who showed up at my garage sale—and she wrote it down during our conversation about baking. I have perfected different varieties over the years. Please see my other recipes for how to make the following versions of this cookie: chocolate-chocolate chip, chocolate chip, & sugar cookies. This is a really versatile recipe base—experiment!!
Total Time 13 minutes
Prep Time 3 minutes
Cook Time 10 minutes
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147.5, FatContent 6.1, SaturatedFatContent 1, CholesterolContent 15.5, SodiumContent 135.4, CarbohydrateContent 21.9, FiberContent 0.3, SugarContent 3.7, ProteinContent 1.5
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- 1. Preheat the oven to 375�F. Line a 13-by-9-inch pan with parchment paper. Lightly grease the parchment paper with nonstick spray. 2. Press the sugar-cookie dough into the base of the prepared pan in an even layer. Dock all over with a fork and transfer to the freezer to chill for 10 minutes. 3. Bake the cookie crust until it's lightly golden at the edges, 12 to 15 minutes. When you remove the pan from the oven, hit it firmly on the counter to help flatten the crust. Let cool while you make the filling. 4. Lower the oven temperature to 350�F. In a large bowl, whisk the sugar and flour to combine. Whisk in the lemon juice, eggs and lemon zest. Mix until well combined. 5. Pour the filling into the cooled crust. Bake until the filling is set and lightly golden at the edges, 15 to 18 minutes. Cool completely. 6. Sprinkle confectioners' sugar all over the surface. Cut the bars into 12 even squares, and then cut each square in half to make two triangles. Serve immediately or keep refrigerated in an airtight container until ready to serve.
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