CAKE MIX GOOEY BUTTER LEMON COOKIES
Lemony, soft cookies topped with a sweet citrus glaze using a genius shortcut - cake mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 11 g, TransFat 0 g
LEMON DROP COOKIES
After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. -Pat Zimmerman, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CRINKLE COOKIES
Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.
Provided by hantie96
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g
EASY LEMON DROP COOKIES
No one would suspect that these adorable, glazed cookies are low in fat. Jalayne Luckett bakes up the cute citrus bites in her Marion, Illinois kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
SOFT LEMON COOKIES FROM SCRATCH
These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there. This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. Following this recipe as written, you can take comfort in knowing you're not feeding your children any artificial colorings.
Provided by Susan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
- Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
- Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
- Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 9.3 g
LEMON CAKE MIX COOKIES
Orange-flavored liqueur and citrus-flavored vodka add a grown-up taste to our Lemon Drop Cookies made with Betty Crocker™ Super Moist™ lemon cake mix.
Provided by Angie McGowan
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In large bowl, beat cookie ingredients with electric mixer on medium speed or mix with spoon. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
- Bake 12 minutes or until lightly golden. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
- In small bowl, mix powdered sugar and enough liqueur until desired consistency is reached. Drizzle icing over cookies.
Nutrition Facts : ServingSize 1 Serving
LEMON DROP COOKIES
Make and share this Lemon Drop Cookies recipe from Food.com.
Provided by InMemoryofBrats
Categories Dessert
Time 30m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- FOR COOKIES: Preheat oven to 350 degrees.
- Beat eggs, milk, 2 tsp lemon extract, sugar and oil in electric mixer at medium speed until well blended.
- Reduce speed to low and add flour and baking powder until just blended to a soft, sticky dough.
- Lightly flour your fingers and drop cookies by the teaspoon onto lightly greased cookie sheet.
- (I prefer Silpat or parchment) Shape smooth and roundish because they hold their shape during baking.
- Make right away for 8-10 minutes With a metal spatula, place cookies on a wire cooling rack.
- Cool completely.
- FOR FROSTING: Combine confectioners sugar, water and 2 tsp.
- lemon extract (if you would like you can also add food coloring) in mixer on medium speed until smooth.
- When cookies are completely cooled and still on wire racks (place newspaper or paper bags under racks), drizzle icing over cookies until covered.
- Let dry.
Nutrition Facts : Calories 117.5, Fat 2.7, SaturatedFat 0.5, Cholesterol 13, Sodium 63.8, Carbohydrate 22.4, Fiber 0.2, Sugar 16.1, Protein 1.2
More about "citrus drop cookies recipes"
LEMON DROP COOKIES RECIPE | LAND O’LAKES
From landolakes.com
4/5 (4)Calories 90 per servingServings 54
- Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
- Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
- Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.
CITRUS DROP COOKIES - HOOSIER HOMEMADE
From hoosierhomemade.com
Reviews 9Estimated Reading Time 2 minsServings 38Total Time 25 mins
SOFT CITRUS DROP COOKIES RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
Cuisine AmericanTotal Time 1 hrCategory CookieCalories 477 per serving
- Heat oven to 350°F and arrange racks in the lower and upper third of the oven. Combine flour, baking powder, and salt in a large mixing bowl and whisk to break up any lumps.
- Combine butter and sugar in the bowl of a stand mixer and beat on medium until light and fluffy, about 4 minutes. Add half the tangerine zest and half the lemon zest and beat until incorporated. Scrape down the bowl then add the eggs in one at a time. Add flour mixture and beat until incorporated.
- Scoop into rounded tablespoons and place about 2 inches apart on parchment-lined baking sheets. Bake until edges are lightly golden, but cookies are still soft in the middle, about 12-15 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then remove to wire racks to cool completely.
- Whisk together the tangerine and lemon juices, remaining zest, and powdered sugar until smooth. Spread icing over each cookie and let stand at least 1 hour to allow the icing to harden slightly. Store in an airtight container for up to 3 days.
15 BEST DROP COOKIES FOR EASY BAKING - ALLRECIPES
From allrecipes.com
LEMON DROP COOKIES - INSANELY GOOD
From insanelygoodrecipes.com
CHOCOLATE DROP COOKIES I RECIPE | ALLRECIPES
From stage.element.allrecipes.com
MARTHA STEWART'S MEYER LEMON DROP RECIPE - TODAY.COM
From today.com
PANERA LEMON DROP COOKIES (COPYCAT RECIPE) - PASS THE BUTTER
From passthebutter.com
LEMON DROP ICEBOX COOKIES RECIPE - CHATELAINE.COM
From chatelaine.com
COPYCAT PANERA LEMON DROP COOKIES RECIPE - DRINK RECIPES
From kitchenserf.com
CITRUS DROP COOKIES - HOOSIER HOMEMADE
From pinterest.ca
LEMON DROP COOKIES | ALLRECIPES
From allrecipes.com
GLAZED LEMON DROP COOKIES - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
SWIRLED CITRUS BUTTER COOKIES RECIPE - ALLRECIPES.COM
From allrecipes.com
CITRUS DROP COOKIES RECIPE: HOW TO MAKE IT - EASY RECIPES
From recipegoulash.cc
REFRESHING LEMON DROP COOKIES RECIPE - RECIPES.NET
From recipes.net
LEMON DROP COOKIES - HOWTOMAKEEASYCOOKIES.COM
From howtomakeeasycookies.com
RICOTTA COOKIES | THE BEST AUTHENTIC RECIPE
From thebigmansworld.com
ITALIAN LEMON DROP COOKIES - CAKESCOTTAGE
From cakescottage.com
You'll also love