LEMON SPRINKLE COOKIE COMPANY RECIPES

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LEMON CRINKLE COOKIES - QUALITY, TESTED RECIPES FROM A ...



Lemon Crinkle Cookies - Quality, tested recipes from a ... image

Sweet and tart crinkle cookies bursting with bright lemon flavor.

Provided by Lynn April

Total Time 89 minutes

Prep Time 15 minutes

Cook Time 14 minutes

Yield 18

Number Of Ingredients 12

1 and ½ cups (180g) all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
? teaspoon baking soda
½ cup (113g) unsalted butter (softened to room temperature)
1 cup (200g) granulated sugar
1 large egg (room temperature1)
1 teaspoon vanilla extract
1 and ½ Tablespoons (23mL) fresh lemon juice2
zest of one lemon
4 drops yellow food coloring (if desired3)
½ cup (60g) powdered sugar

Steps:

  • In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
  • In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Add the egg, vanilla extract, lemon juice, and lemon zest and beat again until combined. Scrape down the sides of the bowl with a spatula as necessary.
  • Reduce the mixer speed to low and gradually add the flour mixture. Add the food coloring, if using. Mix until just combined. Cover bowl and chill in the refrigerator for at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
  • When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Pour the powdered sugar onto a small plate. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop the dough out of the bowl and roll into a ball with your hands. Roll the ball of dough4 generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill dough you are not using.
  • Bake cookies for 13-14 minutes or until cookies look mostly matte (not wet or shiny). Remove cookies from the oven and cool on the baking sheet for 3 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 10 days. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.

LEMON CRINKLE CAKE MIX COOKIES RECIPE BY TASTY



Lemon Crinkle Cake Mix Cookies Recipe by Tasty image

Here's what you need: lemon cake mix, oil, eggs, powdered sugar

Provided by Pierce Abernathy

Total Time 30 minutes

Yield 12 cookies

Number Of Ingredients 4

1 package lemon cake mix
? cup oil
2 eggs
powdered sugar

Steps:

  • Combine cake mix, oil, and eggs in a mixing bowl.
  • Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
  • Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
  • Bake at 350°F (180°C) for 10-12 minutes.
  • Enjoy!

Nutrition Facts : Calories 199 calories, CarbohydrateContent 29 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 3 grams, SugarContent 15 grams

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