3 2 1 Lemon Cookies Recipes

1-2-3 LEMON COOKIES

Steps:

• Combine egg, milk and oil.
• Stir in cake mix until it clings together.
• Form into one-inch balls.
• Roll in sugar.
• Place on lightly greased cookie sheet.
• Bake at 350 for 10-12 minutes.

3-2-1 LEMON COOKIES

Steps:

• Combine eggs, cake mixes, & cool whip and chill 3 hours. Preheat oven to 375. Roll into balls, coat with powdered sugar. Bake 10-11 min

LEMON CRINKLE COOKIES

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 COOKIES III

Steps:

• Preheat oven to 350°F.
• Blend the white sugar and shortening until light.
• Beat in the eggs, milk, vanilla and 1 teaspoon lemon extract.
• Mix until well blended.
• Combine the flour, baking powder and salt.
• Add the flour mixture to the shortening mixture.
• Mix until combined (the dough will be sticky).
• Drop spoonfuls of dough onto parchment paper lined baking sheets.
• Bake for 8-10 minutes.
• Let cookies cool on cooling rack.
• To make icing: combine the confectioner's sugar, water and lemon extract to taste.
• Beat until smooth and make icing thick enough to spread on cooled cookies (add more sugar if needed).

3-2-1 LEMON COOKIES

Steps:

• In a large mixing bowl, combine eggs, cake mixes and whipped topping mix well. Chill dough for at least one hour. Drop by tablespoonfuls into powdered sugar coat thoroughly and roll into balls. Place balls on a greased baking sheet. Bake at 375 degrees for 10 minutes. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.