How To make Lemon Kiss Cookies 2

Mini Lemon Kisses

I love tea time cakes. They are simple and easy to make and hassle free. Just like these mini Lemon Kisses. These are a perfect treat for those who love lemon cakes. Mini Lemon Cakes drizzled with Lemon Sugar Glaze making them soft, moist and oh so delicious. You can’t eat just one.

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#minilemonkisses
#lemoncupcakes


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Mini lemon kisses

Ingredients
1 cup all-purpose flour
1 cup castor sugar
1/2 tsp salt
1/2 tsp baking soda
115 g unsalted butter
1/2 cup water
50 g cream cheese (softened)
One egg
1 tbsp lemon zest
1 tbsp lemon juice

Lemon Glaze
1/2 cup powdered sugar
1 tsp lemon zest
1 tbsp lemon juice
1/2 tbsp melted butter
1 tbsp milk

Method
1) Grease mini muffin pans and set aside
2) whisk flour sugar salt baking soda and set aside
3) in another bowl melt unsalted butter in the microwave for 30-30 secs interval. Add hot water and and blend well.
4) Pour hot mixture over dry ingredients and beat well with a blender. Beat in cream cheese, egg, lemon zest and juice till smooth.
5) Scoop batter into muffin pans bake at 180° for 12 to 15 minutes until a toothpick inserted comes out clean. Cool for five minutes in the pan then turn out on cooling racks till completely cool.
Drizzle glaze over lemon cakes over a wire rack. The sugar syrup will get completely absorbed into the cakes.

Lemon glaze
Whisk all the ingredients in a small bowl. Heat for about 10 to 20 seconds till glaze is very thin. Make the glaze only once you are ready to pour it over the cake or it will crystallise and harden.

If you enjoyed this video, here are some other videos you may enjoy:

Eggless Cakes:
Tea Time Cakes:
No-Bake Recipes:
Microwave Mug Cakes:
Cold Desserts:
Celebration Cakes:


Essential Baking Tools:

Kitchen Aid Mixer:
Hand Blender:
Cake Batter Dispenser:
Icing Spatulas:
Heat Resistant Silicone Spatula:
Cupcake Tray:
Mini Cupcake Tray:
Cheesecake Tray:
Cupcake Liners:
Mixing Bowls:
Disposable Piping Bags:
Icing Nozzel:
Cookie Silicon Mat:
Silicon Cupcake Moulds:

Essential Sugar Craft Tools:

Fondant Rolling Pin:
Fondant Smoothner:
Turn Table:
Measuring Cups and Spoons:
Fondant Cake Decorating Tools:
Silicon Mat:

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4 Ingredients Meltaway Lemon Cookies | No Flour or Eggs

#cookies#cornstarch#dessert

These melt away cookies are a lemon flavored version of sequilhos( Brazilian cornstarch cookies).
These crunchy little cookies are so fun. They are crunchy, sweet and they dissolve in your mouth. They are easy to make and don’t require any flour or eggs. Instead of flour, these cookies use cornstarch. The cornstarch is what gives these cookies that melty sensation because the cornstarch dissolves in your mouth.
Ingredients:
1/4 cup (56 g)unsalted butter softened
1/4 cup(59 ml) sweetened condensed milk
1 tbsp (15 ml) lemon juice
1 tsp lemon zest
3/4 cup cornstarch( 105g) + 2 tbsp( reserving) Ad if your dough is too sticky.
Bake 350°F( 177°C) - 15-20 min

Ингредиенты:

1/4 ст (56 г) размягченного сливочного масла
1/4 ст (59 мл) сгущенного молока
1 ст л (15 мл) лимонного сока
1 ч л лимонной цедры
3/4 ст кукурузного крахмала (105 г) + 2 ст. л. (резервные) Если тесто слишком липкое, добавлять по одной ложки
Выпекать 180°C - 15-20 мин

Lemon Cake Mix Cookies

Lemon Cake Mix Cookies

I am a wife and work from home mom of a 1-year-old. I love cooking and playing around in the kitchen. These are the meals that my family and I ate this week.
Please enjoy and share your own methods or different ingredients because I always enjoy learning from others. I hope that you enjoy this video and thank you for stopping by. And as always, I hope you leave this channel feeling just a bit happier than you were when you came.

xo


Link to the original recipe:

THE BEST ITALIAN COOKIES: SOFT LEMON COOKIES

These lemon cookies are soft, tender, and not overly sweet - the best cookie for a cup of coffee or tea in the afternoon. Soft lemon cookies are easy to make and are freezer-friendly if you want to make them ahead.

SOFT LEMON COOKIES:

INGREDIENTS:
2 cups + 1 tablespoons flour
1 teaspoon baking powder
1 pinch salt
½ cup butter (soft)
½ cup granulated sugar
1 large egg (room temperature)
1 tablespoon lemon juice
zest of 1-2 lemons
EXTRAS
4-5 tablespoons powdered/icing sugar

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Lemon Butter Button Cookies Recipe - How to Make Lemon Crinkle Cookies

These cake-like cookies are soft and absolutely full of lemon flavor!

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For the printable recipe and full details visit us online at

Ingredients
8 oz package (226 g) cream cheese
1/2 c (113 g) butter (1 stick, softened at room temperature)
1 1/2 c (300 g) sugar
2 tsp (8 g) baking powder
1 tsp (5 g) salt
1 tsp (5 ml) vanilla extract
2 large lemons lemon zest (reserve 2 Tbsp fresh lemon juice)
2 Tbsp (30 ml) lemon juice (freshly squeezed, reserved from above)
1 large egg (plus the yolk of another large egg, beaten together)
2 1/4 c (270 g) all-purpose flour
1 c (120 g) confectioners sugar (to roll rounded cookie dough balls in)

Lemon Cake Mix Cookies

These lemon cake mix cookies (or you might call them lemon crinkle cookies) are made with a box of lemon cake mix, lemon zest, and lemon juice for ultimate citrus flavor.

RECIPE AND INSTRUCTIONS HERE! -

Ingredients
15 oz lemon cake mix dry mix only
1 egg
1/2 cup unsalted butter softened
6 oz cream cheese softened
1 Tbsp fresh lemon juice
1 tsp lemon zest
1/3 cup powdered sugar optional
Instructions
With mixer on medium speed, beat cream cheese and butter together until creamy.
Add lemon juice, lemon zest, and egg. Mix until homogenous.
Add in cake mix and mix on low speed until incorporated. Turn up mixer and mix until homogenous. You may need to scrape the bowl and mix again.
Preheat oven to 350 F.
Cover dough with plastic wrap and refrigerate for 30 minutes.
Measure out heaping tablespoons of dough and roll between your palm. Dough may still be sticky.
Roll each ball in powdered sugar and place on a parchment paper lined baking sheet, 2 inches apart.
Bake for 11-13 minutes (12 was perfect for us). Remove from oven and allow to rest on baking sheet for 3 minutes, then carefully move cookies to cooling rack.
Notes
You should only need 1 medium-large lemon for this recipe.
Spraying your hands with cooking spray can help keep the dough from sticking to your hands.
The powdered sugar step is just for decoration and can be eliminated.
Dough can be made 3 days ahead and stored in the refrigerator.
Cookies should be stored in a covered container at room temperature for up to 5 days.