Low Fat Lemon Cookies Recipes

LOW FAT LEMON CRINKLE COOKIES RECIPE - (4.5/5)

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.

LEMON CRINKLE COOKIES

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.

LOW FAT LEMON MERINGUE COOKIES

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.

LOW FAT LEMON COOKIES

Steps:

• PREHEAT OVEN TO 350. IN A LARGE BOWL, COMBINE CAKE MIX,EGG,KOOL WHIP . THE BATTER WILL BE STICKY.
• FORM DOUGH INTO TABLESPOONS AND ROLL INTO POWEDERED SUGAR.
• BAKE 11 MINUTES,OR UNTIL EDGES ARE LIGHTLY GOLDEN. COOL ON WIRE RACK. DELICIOUS!!!!!

LOW FAT LEMON CRINKLE COOKIES

Steps:

• 1. Mix the first three ingredients in large bowl. Batter will be sticky and thick. I have also squeezed a wedge of lemon or two into this for more lemony flavor.
• 2. Form dough and take by teaspoonfuls and roll in powdered sugar. Place on cookie sheet. (I sprayed with oil, but recipe didn't call for it) Leave a good space between them, they really grow when they are baked!
• 3. Bake in 350 degree oven till edges get golden. Recipe she gave said 8-10 minutes but I thought it needed to bake longer than that. Try about 15 minutes.
• 4. Let rest for about a minute in the pan, then put on wire rack to cool. Enjoy!