Lemon Sugar Cookie Snowflakes Recipes

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
• Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.

LEMON SNOWFLAKES

Steps:

• In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky., Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.

LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.

SNOWFLAKE SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
• Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
• Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
• Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
• Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
• Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
• Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

SNOWFLAKE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
• Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.

LEMON SNOWFLAKES

Steps:

• In a mixing bowl, combine cake mix, whipped topping and egg.
• Beat with electric mixer on medium speed until well blended.
• Batter will be VERY sticky -- and I can't even begin to tell you how sticky it is. :).
• Drop by teaspoonfuls into confectioner's sugar; roll lightly to coat.
• Place on ungreased cookie sheets.
• Bake at 350F for 10-12 minutes or until lightly browned on edges.

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350°F and grease several baking sheets with nonstick spray.
• Stir together the flour, soda, tartar and salt.
• Cream together the butter, oil and sugar until well blended. Beat for 1 to 2 minutes until lightened in colour.
• Add the egg, lemon zest, juice and extracts. Blend well.
• Beat in the dry ingredients one half at a time until evenly incorporated. Dough will be soft, but let stand for 5 minutes or so to firm up slightly for easier handling.
• Put 2 Tbsp of granulated sugar into a saucer. Lightly oil the etched bottom of the glass tumbler (or salt shaker, small bowl or vase) making sure to coat all the grooves.
• With lightly greased hands form small portions of dough into 3/4-inch balls.
• Dip the top of each ball into the granulated sugar and place on the cookie sheets, sugar sides up, about 2 1/2-inches apart. Press down on cookie tops until design is imprinted and cookies are flattened to about 2-inches in diameter. (You may need to wipe sugar off glass peridically and re-oil)Garnish cookie tops with edible glitter if using.
• Bake one sheet at a time in the upper third of the oven for 10 to 15 minutes, or until the cookies are barely firm in the centers and faintly tinged with colour at the edges. Remove from oven, wait 2 or 3 minutes, then remove from cookie sheet to wire racks to finish cooling.
• Lightly dust tops with a little icing sugar to finish off. Let cool completely.
• Will keep in airtight storage at room temperature for up to 10 days or can freeze for up to a month.